Easy Salmon Florentine

By Rena |

This Easy to make Salmon Florentine is perfect for a weeknight dinner. Tender, juicy, and flaky salmon with a delicious creamy spinach sauce. A healthy salmon recipe that can be ready in just under 30 minutes.

easy salmon florentine

A lightened up version of the classic Florentine dish using coconut cream instead of heavy cream. This healthy salmon florentine recipe is made with perfect pan-seared salmon on a bed of creamy mushroom and spinach sauce. So tasty, easy to make, and the perfect nutritious meal the whole family can enjoy. This creamy salmon florentine recipe is so comforting, dairy-free, paleo, and keto-friendly.

HOW TO MAKE SALMON FLORENTINE

  • First, rinse the fish and pat dry with a paper towel, then place it into the prepared baking tray. Season with some salt and pepper.
  • Heat 1 Tbsp of 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 aside on a plate.
  • Heat remaining oil in the same pan over medium-high heat. Add garlic and cook until fragrant.
  • Next, add mushrooms and cook until slightly golden brown and tender.  Then add broth and coconut cream, season with salt and pepper, if needed.
  • Reduce the heat to low and let it simmer until sauce is thickened, then stir in spinach and cook until wilted, 1-2 minutes.
  • Finally, return the salmon back to the pan, and spoon the creamy spinach and mushrooms on top. Serve hot and enjoy!

Salmon florentine

pan seared creamy salmon

COOKING TIPS

  1. You may use whipping or heavy cream if you don’t have any coconut cream.
  2. Use frozen salmon if you cant get your hands of fresh salmon. Thaw overnight in the fridge.
  3. Any other fish works, white fish would make a great substitute.
  4. Don’t like fish? Try chicken, shrimp or scallops

STORAGE TIP

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 and reheat for 2 minutes in the microwave.

healthy pan seared salmon

creamy salmon recipe

FREQUENTLY ASKED QUESTIONS

What is A Florentine sauce made of

A Florentine sauce is typically made of butter, cream, and spinach. Often times served with chicken or fish. For our creamy salmon florentine, we used coconut cream for a lighter and dairy-free version and olive oil instead of butter.

What does Florentine mean

In the food world, Florentine is referred to an Italian style dish consisting of either chicken or fish served on a creamy spinach sauce which originated in the region of Florence Italy.

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 recipes to try it out with:

healthy salmon florentine recipe

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More Salmon recipes:

creamy and easy salmon florentine

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easy salmon florentine with mushrooms and spinach

Salmon florentine recipe with spinach and mushrooms

Easy Salmon Florentine

Pan-seared salmon on a bed of creamy spinach and mushroom sauce
3.64 from 11 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 565kcal
Author: Rena

Ingredients

  • 4-5 Salmon Fillets skin on
  • 2 Tbsp Olive Oil divided
  • 3 Large Garlic Cloves pressed
  • 5 oz Fresh Spinach roughly chopped, about ¾ Cup
  • 6 oz Button Mushrooms sliced, ¾ cup
  • ¼ Cup Vegetable Broth
  • ¾ Cup Coconut Cream
  • Kosher salt and pepper, to taste

Instructions

  • Rinse the fish and pat dry with a paper towel, then place it into the prepared baking tray.
  • Season with some salt and pepper.Heat 1 Tbsp of 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 aside on a plate.Heat remaining oil in the same pan over medium-high heat. Add garlic and cook until fragrant.
  • Add mushrooms and cook until slightly golden brown and tender. Add broth and coconut cream, season with salt and pepper, if needed.
  • Reduce the heat to low and let it simmer until sauce is thickened, then stir in 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!

Nutrition

Calories: 565kcal | Carbohydrates: 42g | Protein: 36g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 94mg | Sodium: 192mg | Potassium: 1175mg | Fiber: 3g | Sugar: 38g | Vitamin A: 3422IU | Vitamin C: 12mg | Calcium: 60mg | Iron: 3mg
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Salmon florentine recipe with spinach and mushroomsraw salmon for salmon florentine

 

Reader Interactions

Comments

  1. Lisi says

    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

  2. Jalvie says

    3 stars
    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?

  3. JAlvie says

    3 stars
    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.

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