Easy Salmon Florentine
Pan-seared salmon filets on a bed of creamy spinach and mushroom sauce. Easy to make and ready in just 30 minutes.
Servings: 4
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 cans
Nutrition
Calories: 473kcal | Carbohydrates: 7g | Protein: 38g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 94mg | Sodium: 166mg | Potassium: 1321mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3422IU | Vitamin C: 13mg | Calcium: 66mg | Iron: 4mg