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Salmon florentine recipe with spinach and mushrooms

Easy Salmon Florentine

Pan-seared salmon on a bed of creamy spinach and mushroom sauce
Course Main Course
Cuisine Italian
Diet Low Lactose
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 565kcal
Author Rena


  • 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


  • 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!



  • 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 choice. It is better to use fresh mushroom as opposed to mushroom in cans 


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