This Salmon Florentine is a tasty dish that features juicy salmon paired with fresh spinach. What makes it special is the creamy garlic sauce that adds a burst of flavor!
Key Ingredients & Substitutions
Salmon: Fresh salmon is key for this dish. If you’re looking for convenience, you can use frozen salmon fillets. Just thaw them properly before cooking. If you prefer, substitute with another fatty fish like trout or even chicken for a different twist.
Spinach: Fresh spinach makes the dish vibrant and packed with nutrition. You can use frozen spinach as a substitute; just drain it well to avoid extra moisture. Kale or Swiss chard could also work if you want to switch things up!
Heavy Cream: This adds richness to the sauce. If you’d like a lighter version, you can use half-and-half or a plant-based cream substitute. Coconut milk can give a unique flavor too!
Mushrooms: I love using cremini mushrooms for their earthy taste, but button mushrooms work just as well. If you’re not a mushroom fan, you can skip them or substitute with diced zucchini or bell peppers.
How Do You Get Creamy Sauce Without Overdoing It?
Getting a perfect creamy sauce is all about timing and temperature. Start by sautéing mushrooms and garlic, then add cream and broth. Simmer gently—too high heat can cause the cream to separate. Stir often and let it thicken naturally.
- After adding the cream, lower the heat and let it simmer for 3-5 minutes to thicken.
- If the sauce is too thick for your preference, you can add a splash more broth or even a touch of water to loosen it up.
- Don’t forget to taste! Adding more seasoning at this stage can make a big difference.
How to Make Salmon Florentine With Garlic Cream Sauce
Ingredients You’ll Need:
For the Salmon:
- 4 salmon fillets (about 6 ounces each)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
For the Sauce:
- 2 tablespoons butter
- 8 ounces mushrooms, sliced
- 4 cups fresh spinach leaves
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth or vegetable broth
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon lemon juice
For Garnishing:
- Fresh parsley, chopped
How Much Time Will You Need?
This dish takes about 30 minutes from start to finish. You’ll spend around 10 minutes preparing the ingredients and cooking the salmon, and about 20 minutes making the sauce and combining everything. It’s quick enough for a weeknight dinner, but special enough for a gathering!
Step-by-Step Instructions:
1. Prepare the Salmon:
Start by patting the salmon fillets dry with a paper towel. Season both sides with salt and pepper to add flavor. This simple step ensures the salmon cooks beautifully and enhances its taste!
2. Cook the Salmon:
In a large skillet, heat the olive oil over medium-high heat. Once it’s hot and shimmering, carefully add the salmon fillets, skin-side down if they have skin. Let them cook undisturbed for about 4-5 minutes or until they’re golden and crisp on the outside. Gently flip the fillets and continue to cook for another 3-4 minutes until they’re cooked through but still moist in the center. Remove them from the skillet and set aside on a plate.
3. Sauté the Mushrooms:
In the same skillet, lower the heat to medium and add the butter. Once the butter has melted, add the sliced mushrooms. Sauté them for about 4-5 minutes, stirring occasionally, until they’re tender and nicely browned. The mushrooms will soak up the flavors from the skillet!
4. Add Garlic and Spinach:
Next, toss in the minced garlic and cook for about 30 seconds until it becomes fragrant—a wonderful aroma will fill your kitchen! Then, add the fresh spinach and cook for another 2 minutes until wilted. This adds vibrant color and nutrition to your dish.
5. Make the Cream Sauce:
Pour in the heavy cream and chicken broth, stirring to combine everything. Then, add in the thyme, red pepper flakes if you’re using them, and the lemon juice. Let the sauce simmer gently for about 3-5 minutes, allowing it to thicken slightly. This is where the magic happens—creamy, dreamy sauce!
6. Combine Salmon and Sauce:
Carefully return the salmon fillets to the skillet, nestling them into the creamy spinach and mushroom sauce. Let them warm through for about 2 minutes. This helps the salmon absorb those delicious flavors!
7. Final Touches:
Give the sauce a taste and make sure to adjust the seasoning with more salt and pepper if needed. A little tweak can make a big difference!
8. Serve and Enjoy:
Plate the salmon fillets alongside the rich garlic cream sauce with spinach and mushrooms drizzled on top or underneath. Garnish with freshly chopped parsley for that beautiful finish. Enjoy your delightful meal!
With these easy steps, you’re all set to enjoy a scrumptious Salmon Florentine with garlic cream sauce! Perfect for impressing family and friends, or simply treating yourself. Bon appétit! 🐟✨
Can I Use Frozen Salmon in This Recipe?
Absolutely! Just make sure to thaw the salmon completely before cooking. You can thaw it overnight in the refrigerator or place it in a sealed bag and submerge it in cold water for quicker results. Pat it dry with a paper towel before seasoning and cooking.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or a plant-based cream alternative. Coconut milk can also provide a unique flavor and is a great dairy-free option.
How Can I Make This Recipe Spicier?
To amp up the heat, add more red pepper flakes or incorporate a pinch of cayenne pepper to the garlic cream sauce. You can also serve it with a dash of hot sauce on the side for an extra kick!
Can I Make This Dish Ahead of Time?
Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Just reheat it gently on the stove before adding the cooked salmon. However, it’s best to cook the salmon fresh for optimal flavor and texture.