Easy Salmon Florentine

4.64 from 30 votes

Pan-seared salmon filets on a bed of creamy spinach and mushroom sauce. Easy to make and ready in just 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Italian

Diet: Low Lactose

Skill Level: Beginner

Servings:

Author: Rena

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!

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