This post may contain affiliate links. Please read our disclosure policy.
My hassle-free Salmon Florentine recipe is perfect for a weeknight dinner and is ready in a snap. Tender, juicy, and flaky salmon with a delicious creamy spinach sauce. A wholesome salmon filet recipe that can be ready in just under 30 minutes.
A lightened-up version of the classic Florentine dish using coconut cream instead of heavy cream. This creamy salmon florentine recipe is made with pan-seared salmon filets on a bed of creamy mushroom and spinach sauce. It is so tasty, straightforward, and the perfect nutritious meal the whole family can enjoy. My kids love this specific salmon dish and love to eat it with plain spaghetti. A winner if you ask me! 😀 It is comforting, dairy-free, paleo, and keto-friendly.
If you are looking for a non-creamy salmon dish that is cooked in a lemony sauce, then you will love our Salmon Piccata Recipe.
Tips Before you get started
- You may use whipping or heavy cream if you don’t have any coconut cream.
- Use frozen salmon if you can’t get your hands on fresh salmon. Thaw overnight in the fridge. We also used skin-on salmon filets. If you prefer using skinless, that will work too. If you can get your hands on wild-caught salmon, even better.
- Don’t like salmon? Or do you happen to have another type of fish in your freezer? Any other fish works; white fish would make a great substitute.
- Don’t like fish? Try chicken, shrimp, or scallops. I do have a chicken Florentine Recipe you can check out. It’s so good.
- Use fresh mushrooms for the best flavor. If you have canned mushrooms you prefer using, then go ahead.
- Spinach: I recommend that you use fresh spinach. If using frozen spinach, then allow the spinach to thaw first and squeeze out all the excess liquid from it.
Frequently asked questions
A Florentine sauce is typically made of butter, cream, and spinach. Often served with chicken or fish. In my recipe, I used coconut cream for a lighter and dairy-free version and olive oil instead of butter.
Do you feel like your salmon is more on the fishy side? You can fix it. Sugar and some acidic will do the trick. Depending on how you are preparing your salmon, for a savory finish, you will need to some something like lime or lemon. If you are preparing a sweet finish, honey or maple syrup will help.
You can use any other type of fish, like tilapia, cod, or shrimp. Chicken works great, too.
Yes. Kale will work just fine in place of spinach. You can use fresh or frozen. If using fresh kale, I recommend massaging it, squeezing it with your hands, and removing any liquid you can from it.
How to make Salmon Florentine
Below is a video on how you can make this dish. I also have the step-by-step process that you can follow below with some tips.
1️⃣ Prepare the salmon
Rinse the 4-5 Salmon Fillets and pat dry with a paper towel, then place them into the prepared baking tray.
✏️ You can use skinless or skin-on salmon filets. Frozen salmon will work, but I recommend you thaw it first.
2️⃣ Cook the Salmon
Season with some Kosher salt and pepper, to taste. Heat 1 Tbsp of the 2 tablespoons of Olive Oil in a large non-stick pan over medium heat. Add salmon, skin side up, and cook undisturbed for 4-5 minutes, until golden.
Gently flip the fillets on the other side, and continue to cook for 4-6 minutes, or until cooked through and the skin is crispy. Once the salmon is done, set it aside on a plate.
✏️ Do not overcook the salmon. Checking the Internal Temperature of the salmon would be best. The USDA recommends cooking salmon to 145°F (63°C) in the thickest part. I prefer it closer to 130°F– 135°F
3️⃣ Make the florentine sauce
Heat the remaining oil in the same pan over medium-high heat. Add 3 Large Garlic Cloves (minced) and cook until fragrant.
Next, add 6 ounces of Button Mushrooms and cook until slightly golden brown and tender. Add ¼ Cup Vegetable Broth and ¾ Cup Coconut Cream, season with salt and pepper, if needed.
Reduce the heat to low and let it simmer until the sauce is thickened, then stir in 5 ounces of Fresh Spinach and cook until wilted, 1-2 minutes.
✏️ The coconut Cream is the one you find in cans at the store. Not the one you add to your coffee.
4️⃣ Add salmon in the sauce and serve
Return the salmon to the pan, and spoon the creamy spinach and mushrooms on top. Serve hot and enjoy!
✏️ I like to serve this mostly with plain rice or plain spaghetti. You can get creative with any of my side dish recipes option that suits your needs.
Storage and reheating
- Store leftovers in a container for up to 3 days in the fridge. Freeze in individual containers for up to 3 months. Thaw in the fridge the night before.
- To Reheat your leftovers, we recommend just using the microwave. Reheat for 2 minutes or until it is heated through.
Easy Salmon Florentine
Video
Equipment
- skillet
- cutting board
- spatula
Ingredients
- 4-5 Salmon Fillets, skin on
- 2 tablespoons Olive Oil, divided
- 3 Large Garlic Cloves, minced
- 5 ounces Fresh Spinach, roughly chopped, about ¾ Cup
- 6 ounces Button Mushrooms, sliced, ¾ cup
- ¼ Cup Vegetable Broth
- ¾ Cup Coconut Cream
- Kosher salt and pepper, to taste
Instructions
- Rinse the 4-5 Salmon Fillets and pat dry with a paper towel, then place it into the prepared baking tray.
- Season with some Kosher salt and pepper, to taste. Heat 1 Tbsp of the 2 tablespoons Olive Oil in a large non-stick pan over medium heat. Add salmon, skin side up, and cook undisturbed for 4-5 minutes, until golden.
- Gently flip the fillets on the other side, and continue to cook for 4-6 minutes, or until cooked through and skin is crispy.
- Once the salmon is done, set it aside on a plate. Heat the remaining oil in the same pan over medium-high heat. Add 3 Large Garlic Cloves (minced) and cook until fragrant.
- Add 6 ounces Button Mushrooms and cook until slightly golden brown and tender. Add ¼ Cup Vegetable Broth and ¾ Cup Coconut Cream, season with salt and pepper, if needed.
- Reduce the heat to low and let it simmer until the sauce is thickened, then stir in 5 ounces Fresh Spinach and cook until wilted, 1-2 minutes.
- Return the salmon back to the pan, and spoon the creamy spinach and mushrooms on top. Serve hot and enjoy!
Notes
- Skin-on or skin-off salmon filets would be fine.
- Coconut cream is the Thai Kitchen coconut MILK in the can
- You may use heavy cream if you prefer it over coconut cream/milk
- It is best to use fresh spinach, but frozen also works.
- Use any other mushroom of your choice. It is better to use fresh mushrooms as opposed to mushrooms in cans
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with Salmon Florentine
Dishes you can serve with Salmon Florentine can be some pasta, Plain Basmati or brown rice, quinoa, more veggies, zoodles, or some potatoes. Also, here are some of my favorite dishes to try out with:
More Salmon recipes
- Easy Salmon Patties
- Creamy Coconut Lime Salmon
- Baked Teriyaki Salmon
- Chili Salmon Zucchini Noodles
- Tomato Stuffed Salmon
- Salmon Tacos
- Pan-Seared Southwestern Salmon
Thanks for stopping by. Remember to subscribe to my newsletter for free and receive recipes like this recipe delivered right to your inbox!
FOLLOW me on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of my latest blog posts and recipes.
I love salmon recipe 👍
Thanks.
delicious
Thank you. Glad you loved it.
Fantastic Salmon Florentine recipe I have made before and so happy to find it again (it’s now bookmarked). Thank you Rena for a delicious and yet fairly easy recipe, love it!
Thanks so much, Lisa. I am so glad you loved it.
Is the nutrition facts accurate? Because the carbohydrates and sugar are too high for a keto-friendly recipe. But based on the ingredients, it shouldn’t be that high.
I just ran it again. It has 7g of carbs per serving. It is not possible to get it to be really low because there will always be a small amount of carbs in veggies.
This was very easy and delicious. It was sweet, but tasty. I used Goya coconut cream because that is what I had on hand. It may have been the wrong one, but it came out good.
what is the difference between themilk or the cream
you can use either or
I used coconut cream but it is too sweet. Did you mean milk?
Did you maybe use one that is sweetened?
This dish was absolutely phenomenal. I used Trader Joe’s coconut cream with the vegetable broth, and put it over cauliflower pasta. Added some cut up asparagus as well which was a delightful addition. Super delicious and definitely works as a nice addition to my anti inflammatory diet recipes. My wife who is a big pasta fan loved it and did not miss the heavy cream that the original Florentine recipe asks for. Thanks for sharing this.
Thanks. We love this one so much too. So much flavor
This was SOO good and EASY! I had soft smoked salmon I needed to eat up so I used it for this dish. It wasn’t quite enough sauce for me so I added a little more cream and chicken stock. I think that is because I added a little more mushroom and added a sliced onion. Also my sauce wouldn’t thicken up so I added shredded and grated parmesan and it quickly thickened up. It came out tasting like a salmon dessert!! The smoked flavor was the cherry on top! The only thing I might have changed in the way I prepared it would be to add a little more spinach, 5oz wasn’t enough for me 🙂 Will definitely make this again and have shared it with friends and family.
Yay! Thanks for the feedback!
What are the nutrition facts per serving
The values shown are per serving.
Can you use chicken stock instead of veggie stock? Thanks.
Yes, you can.
This was a great dish! I too was looking for coconut cream but after another comment I realized it was Thai Kitchen coconut MILK .
It really was delicious and quick and easy!
Thank you!
Yes! I should mention that on there! Thanks and I am glad you loved it.
I have both Thai Kitchen coconut cream AND coconut milk, which one is better to use?
I would go with Thai Kicthen
I made this dish with Tilapia, a mild white fish and it was delicious! I used different seasonings, one of which was tarragon and used half n half and no vege stock, after panfrying the fish, I placed it in a casserole dish, made the sauce, poured it over the fish and sprinkled with Parmesan cheese. Baked for about 20-30 min. My husband loved it , took leftovers to work and raved about it again. Will definitely make it again
It tastes great with white fish! Thanks for the feedback.
I used crema de coco “Goya” and it was very sweet. I have a feeling I used the wrong creme of coconut. What brand do you recommend?
What kind or brand of coconut cream did you use? I used one that was sweet and I have a feeling it was the wrong one…my mushrooms taste like candy.
Hey there. It shouldn’t be sweet. I always use Thai Kitchen brand