If you’re looking for a recipe that merges weeknight simplicity with restaurant-worthy elegance, Creamy Salmon Florentine with Spinach and Mushrooms is about to become your new kitchen hero. It’s that special yet approachable dish where tender salmon fillets nestle into a velvety Parmesan cream sauce, brimming with earthy mushrooms and a mountain of baby spinach. The result? A beautiful medley of flavors and colors that feels both comforting and fancy at the same time. Trust me, you’ll want to mop up every last drop of that luscious sauce!

Creamy Salmon Florentine with Spinach and Mushrooms Recipe - Recipe Image

Ingredients You’ll Need

What makes this recipe truly shine is the quality and freshness of its core ingredients. Each component brings something unique to the table, from the delicate richness of the salmon to the pop of tender greens, creating a balanced dish that’s simple yet striking.

Salmon Fillets: Opt for skinless fillets—they absorb flavors beautifully and cook evenly in the skillet.
Olive Oil: Just a bit adds a lovely base of flavor and ensures that gorgeous golden sear on your fish.
Salt and Pepper: Essential for seasoning the salmon, allowing its natural flavor to come forward.
Unsalted Butter: This extra richness mellows out the sautéed veggies and builds a luxurious sauce.
Onion: Offers gentle sweetness and depth—finely chop for even cooking.
Garlic: Three cloves! This infuses the sauce with a wonderful aromatic punch without overpowering.
Cremini or White Mushrooms: Sliced for quick cooking and a slightly meaty texture; cremini add extra depth if you have them.
Baby Spinach: You’ll be amazed how four cups wilt down to a silky ribbon of greens throughout the sauce.
Heavy Cream: The heart of the creamy sauce, giving it lush texture and a touch of sweetness.
Parmesan Cheese: Freshly grated is best; it melts into the sauce for that magical, cheesy umami.
Crushed Red Pepper Flakes (optional): For those who love a touch of heat, this adds just enough background warmth.
Lemon Juice: Only half a lemon needed—it brightens and balances all the rich flavors.

How to Make Creamy Salmon Florentine with Spinach and Mushrooms

Step 1: Season and Sear the Salmon

Start by patting your salmon fillets dry, then season both sides generously with salt and pepper. Heat the olive oil in a large skillet over medium-high. The moment that oil shimmers, add your fillets—listen for that sizzle! Sear them for about 4 minutes each side, until they’re just cooked through and have that irresistible golden crust. Once done, gently move them to a plate and keep nearby.

Step 2: Build Flavor with Onion, Garlic, and Mushrooms

No need to clean the pan—the magic happens in the same skillet. Drop in the butter and lower the heat to medium. Once melted, add the finely chopped onion and let it soften for 2–3 minutes. In go the garlic and mushrooms—stir them occasionally and be patient as they release their juices and turn soft, golden, and full of flavor, about 5–6 minutes.

Step 3: Wilt the Spinach

Time to pile in that mountain of baby spinach! Stir it in with the vegetables and watch as it quickly wilts down, turning the sauce a gorgeous deep green. This only takes a minute or two and adds a pop of color and delicate texture to the Creamy Salmon Florentine with Spinach and Mushrooms.

Step 4: Make the Creamy Parmesan Sauce

Pour in the heavy cream, freshly grated Parmesan, a pinch of red pepper flakes if you like it spicy, and a quick squeeze of lemon juice. Stir everything together and let it gently simmer for 2–3 minutes, just until the sauce thickens and the cheese melts into every nook and cranny.

Step 5: Nestle the Salmon and Finish

Carefully return the salmon fillets to the skillet, nestling them into that dreamy sauce. Spoon some sauce over the tops for extra flavor and let everything simmer together for another 1–2 minutes. You want everything piping hot and the flavors fully married. Serve right away and get ready for rave reviews!

How to Serve Creamy Salmon Florentine with Spinach and Mushrooms

Garnishes

A final flourish makes all the difference! Sprinkle extra grated Parmesan on top, add a twist of cracked black pepper, and finish with a few fresh basil or parsley leaves. These simple touches add flavor and eye-catching color, making the dish feel extra special.

Side Dishes

This decadent sauce begs for something to soak it up—think fluffy rice, creamy mashed potatoes, or thick slices of crusty bread. If you’re keeping things low-carb, roasted cauliflower or sautéed green beans pair wonderfully as well, making Creamy Salmon Florentine with Spinach and Mushrooms a versatile main for all preferences.

Creative Ways to Present

For a charming presentation, serve the salmon fillets over a bed of sautéed greens or creamy polenta, spooning the sauce generously over the top. If you’re hosting, plate the fish individually, or bring the entire skillet to the table family-style—it looks stunning and lets everyone help themselves to seconds!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers of Creamy Salmon Florentine with Spinach and Mushrooms (lucky you!), let everything cool to room temperature before stashing it in an airtight container. Store in the refrigerator for up to 2 days—the flavors stay vibrant, and the sauce maintains its silky texture.

Freezing

While you can freeze this dish, creamy sauces can sometimes separate after thawing. If you want to try, freeze portions in freezer-safe containers for up to 1 month. For best results, defrost slowly in the refrigerator before reheating. The salmon may be a little more delicate after freezing, but it will still be delicious.

Reheating

To reheat, warm the salmon gently in a skillet over low heat, adding a splash of cream or milk to help loosen the sauce. Alternatively, microwave in short bursts at 50 percent power. Be careful not to overheat; you want the salmon to remain tender and the sauce smooth.

FAQs

Can I use another type Main Course

Absolutely—you can swap out salmon for other sturdy fish like cod or sea bass. The creamy spinach and mushroom sauce complements most white fish beautifully. Just adjust cooking times as needed for thinner or thicker fillets.

Is there a lighter version of Creamy Salmon Florentine with Spinach and Mushrooms?

Yes! Replace the heavy cream with half-and-half or even evaporated milk for a lighter sauce. You might miss a bit of that dense richness, but the flavors still sing, especially with a generous squeeze of lemon for brightness.

Can I prepare the sauce ahead of time?

Certainly! The sauce can be made a few hours ahead and gently reheated before serving. Just add fresh spinach as you reheat for best color and texture, then nestle in the seared salmon to finish.

What can I do if my sauce is too thick?

If your sauce seems too thick after simmering, simply add a splash more cream or a drizzle of milk, stirring to reach your desired consistency. The sauce should be lush but pourable, perfect for coating both salmon and sides.

Do I have to use Parmesan cheese?

Parmesan adds signature depth and umami to this dish, but you can substitute with Pecorino Romano or another hard, flavorful cheese. Avoid pre-grated cheese, as it doesn’t melt as smoothly into the sauce.

Final Thoughts

I hope this recipe brings as much joy to your kitchen as it has to mine. Creamy Salmon Florentine with Spinach and Mushrooms is a true celebration of fresh flavors and cozy comfort, all in one skillet. Give it a try—you might just find your new favorite go-to dinner!

Creamy Salmon Florentine with Spinach and Mushrooms Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 29 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a decadent yet easy-to-make dish with this Creamy Salmon Florentine recipe. Tender salmon fillets are pan-seared to perfection and served with a luscious creamy sauce packed with spinach, mushrooms, and Parmesan cheese.

Ingredients

Scale

Salmon:

4 salmon fillets (skinless, about 6 oz each)
2 tablespoons olive oil
Salt and pepper to taste

Creamy Sauce:

2 tablespoons unsalted butter
1 small onion (finely chopped)
3 cloves garlic (minced)
8 oz cremini or white mushrooms (sliced)
4 cups baby spinach
1 cup heavy cream
½ cup grated Parmesan cheese
¼ teaspoon crushed red pepper flakes (optional)
Juice of ½ lemon

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Instructions

Prepare Salmon: Season both sides of the salmon fillets with salt and pepper. Sear in olive oil until cooked through. Set aside.
Make Sauce: In the same pan, sauté onion, garlic, and mushrooms. Add spinach, heavy cream, Parmesan, red pepper flakes, and lemon juice. Simmer until thickened.
Combine: Return salmon to the pan and spoon sauce over. Simmer briefly to warm through. Serve hot.