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 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, easy to make, and the perfect nutritious meal the whole family can enjoy. This recipe should be on your weeknight menu. It is comforting, dairy-free, paleo, and keto-friendly.
Reasons to make this recipe
- Easy and simple: This recipe is very easy to make a simple one as well that doesn’t require a ton of ingredients to make.
- Healthy and good for you: If you are into eating healthier without skipping on taste? Then you will love this salmon florentine dish. This recipe is also good for you! Salmon is a very healthy protein to add to your diet. It is rich in omega-3 fatty acids among other great health benefits.
- Keto and meal prep-friendly: This seared creamy spinach and salmon dish is great for those looking for a low-carb dish and it is also perfect for those who meal prep.
Ingredients you will need
- Salmon Fillets: we used skin on salmon filets, but if you prefer using skinless you sure can.
- Olive Oil: other oils can be used. Try avocado oil
- Garlic Cloves: we highly recommend that you use fresh garlic cloves instead of garlic powder. Unless you are out of fresh garlic.
- Fresh Spinach roughly chopped, about ¾ Cup: you may use frozen spinach- see notes
- Button Mushrooms: or any other mushrooms of your choice.
- Vegetable Broth: you may use milk in place of broth of you do not have any broth.
- Coconut Cream: This is what you get from the canned versions.
- Kosher salt and pepper, to taste
HOW TO MAKE this 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!
TIPS and notes
- 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? Then any other fish works, white fish would make a great substitute.
- Don’t like fish? Try chicken, shrimp, or scallops. We do have a chicken Florentine Recipe you can check out.
- Use fresh mushrooms for the best flavor. If you have canned mushrooms you prefer using then go ahead.
- Spinach: we used fresh and we also recommend that you use fresh. If using frozen, then allow the spinach to thaw first and squeeze out all the excess liquid from it first.
STORAGE and reheating 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.
- To Reheat your leftovers, we recommend just using the microwave. Reheat for 2 minutes or until it is heated through.
FREQUENTLY ASKED QUESTIONS
A Florentine sauce is typically made of butter, cream, and spinach. Often 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.
In the food world, Florentine is referred to as an Italian-style dish consisting of either chicken or fish served in a creamy spinach sauce which originated in the region of Florence Italy.
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.
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:
- Cauliflower Rice
- Hasselback Potatoes
- Hot German Potato Salad
- Sauteed Green Beans
- Roasted Sweet Potatoes
- Garlic Roasted Cauliflower
- Garlic Cauliflower Mash
- Brussel Sprouts
- Eggplant Zucchini Gratin
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
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Easy Salmon Florentine
Equipment
- skillet
- cutting board
- spatula
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!
Video
Notes
- 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
- Use any other mushroom of your choice. It is better to use fresh mushrooms as opposed to mushrooms in cansÂ
Nutrition
Yen says
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.
Rena Awada says
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.
AUDREY MURPHY says
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.
lynn king says
what is the difference between themilk or the cream
Rena Awada says
you can use either or
Shawn says
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.
Rena says
Thanks. We love this one so much too. So much flavor
Dionne R Showers says
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.
Rena says
Yay! Thanks for the feedback!
Remie says
What are the nutrition facts per serving
Rena says
The values shown are per serving.
Shyla C Hernandez says
Can you use chicken stock instead of veggie stock? Thanks.
Rena says
Yes, you can.
Tammy says
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!
Rena says
Yes! I should mention that on there! Thanks and I am glad you loved it.
IBT says
I have both Thai Kitchen coconut cream AND coconut milk, which one is better to use?
Rena says
I would go with Thai Kicthen
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
Rena says
It tastes great with white fish! Thanks for the feedback.
Jalvie says
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?
JAlvie says
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.
Rena says
Hey there. It shouldn’t be sweet. I always use Thai Kitchen brand