If you’re searching for a dinner that feels truly special yet comes together with ease, Creamy Salmon Florentine with Spinach and Mushrooms is the answer you’ve been waiting for. Flaky salmon, tender mushrooms, and vibrant spinach swim in a dreamy Parmesan cream sauce—every bite delivers pure comfort, balanced with freshness and a gentle hint of lemon. This is the kind of recipe that’s perfect for impressing guests or making any weeknight feel extraordinary, and it’s so tasty no one will ever suspect how fast it comes together!
Ingredients You’ll Need
Gathering just a handful of essential ingredients is all it takes to bring this restaurant-worthy Creamy Salmon Florentine with Spinach and Mushrooms to life. Each ingredient plays an important role, contributing flavor, color, and that oh-so-creamy texture everyone craves.
- Salmon fillets: Rich, flaky salmon is the star of this show, providing healthy fats and hearty flavor.
- Salt and pepper: The simplest seasoning, but so important for drawing out the fish’s natural taste.
- Olive oil: Adds depth and helps create a golden crust on the salmon while keeping it moist.
- Butter: Brings luscious richness to the sautéed mushrooms and that silky sauce.
- Cremini mushrooms: These mushrooms offer a meaty texture and earthy notes that pair perfectly with salmon.
- Garlic: Just a touch brings aromatic warmth and wonderful depth to the dish.
- Fresh baby spinach: Wilted into the sauce, spinach gives a burst of vibrant color and mild, green flavor.
- Heavy cream: This is what makes the sauce luxuriously creamy, marrying all the flavors together.
- Grated Parmesan cheese: Adds nutty complexity and helps thicken the sauce.
- Dijon mustard: A secret ingredient for a subtle tang that really wakes up the sauce!
- Italian seasoning: A blend of herbs lifts the flavors into delicious harmony.
- Lemon juice: Just a squeeze brightens the whole dish, balancing the richness beautifully.
How to Make Creamy Salmon Florentine with Spinach and Mushrooms
Step 1: Season and Sear the Salmon
Sprinkle both sides of your salmon fillets generously with salt and pepper. Heat olive oil in a large skillet over medium-high, then place the salmon in skin-side down. Let it cook undisturbed for 4 to 5 minutes, creating that golden, crispy crust everyone loves, then flip and finish for another 4 to 5 minutes until just cooked through. Set the salmon aside on a plate—you’ll return it to the pan soon!
Step 2: Sauté the Mushrooms
Reduce the heat to medium, add the butter, and let it melt into the skillet. Toss in your sliced cremini mushrooms, giving them a good stir so they coat in all that buttery goodness. Allow the mushrooms to cook for 5 to 6 minutes, stirring occasionally, until they’re beautifully browned and tender.
Step 3: Add Garlic and Wilt the Spinach
Now, toss the minced garlic into the pan with the mushrooms and sauté just for about a minute until fragrant (careful not to let it burn!). Next, add the fresh baby spinach—a few handfuls at a time if necessary—and cook for another 1 to 2 minutes, until the leaves are just wilted and bright green.
Step 4: Create the Creamy Florentine Sauce
Pour in the heavy cream and stir in the grated Parmesan cheese, Dijon mustard, Italian seasoning, and lemon juice. Watch as the sauce thickens and all those wonderful flavors meld together, simmering for 2 to 3 minutes. The sauce will become velvety and aromatic, just begging to be spooned over the salmon.
Step 5: Nestle the Salmon and Finish
Return the salmon fillets (and any juices) to the skillet, nestling them right into that creamy Florentine sauce. Spoon the sauce over the tops of the fillets to cover them. Simmer for another 1 to 2 minutes, just long enough to reheat the salmon and let all the flavors marry. Now it’s ready to serve hot and fresh!
How to Serve Creamy Salmon Florentine with Spinach and Mushrooms
Garnishes
Freshly chopped parsley or a sprinkle of extra Parmesan cheese are wonderful finishing touches for this dish. A final twist of cracked black pepper or even a light dusting of lemon zest can elevate the flavors and add a burst of freshness to every bite.
Side Dishes
This Creamy Salmon Florentine with Spinach and Mushrooms simply begs for something to soak up that luscious sauce. Try serving it over buttery mashed potatoes, al dente pasta, or fluffy rice. A side of crusty bread makes for irresistible mopping, and a light green salad with a lemony vinaigrette balances the richness perfectly.
Creative Ways to Present
If you’re looking to impress, arrange the salmon over a bed of pasta or grain on large dinner plates and artfully spoon the sauce with spinach and mushrooms all around. For a playful twist, try serving it family-style straight from the skillet, letting everyone help themselves for a more casual, convivial meal.
Make Ahead and Storage
Storing Leftovers
Once your Creamy Salmon Florentine with Spinach and Mushrooms has cooled to room temperature, transfer the leftovers to an airtight container and refrigerate. It will keep beautifully for up to 2 days—keeping the salmon and sauce together means maximum flavor for your next meal.
Freezing
It’s best to avoid freezing this dish, as cream-based sauces and cooked spinach can separate or become watery after thawing. If you must freeze it, store the salmon and sauce separately in freezer-safe containers for up to 1 month, but do note that the texture of the sauce may change slightly.
Reheating
To reheat, place the leftovers in a skillet over low to medium heat. Add a splash of cream or milk to loosen the sauce if needed and gently warm until hot, being careful not to overcook the salmon. The oven (covered) at a low temperature works too, but the stovetop gives you more control.
FAQs
Can I use frozen salmon for this recipe?
Absolutely! Just make sure to thaw the salmon fillets completely and pat them dry before seasoning and searing. This helps prevent excess moisture and ensures you get that beautiful golden crust.
What’s the best substitute for cremini mushrooms?
If you don’t have cremini mushrooms, white button mushrooms work well, or you can try shiitake for a more intense, savory flavor. Feel free to mix and match to suit your taste.
Is there a lighter alternative to heavy cream?
Yes! For a lighter version of Creamy Salmon Florentine with Spinach and Mushrooms, substitute half-and-half or even whole milk, though the sauce will be a bit less rich and thick.
Can I add extra veggies to this dish?
Definitely. Try adding a handful of halved cherry tomatoes, chopped asparagus, or even kale in place of spinach for a different twist. Just make sure to adjust cooking times as needed so everything is perfectly tender.
How do I tell when the salmon is cooked through?
Salmon is done when it flakes easily with a fork, and the flesh has turned from translucent to opaque. Internal temperature should reach 145°F (63°C), but be careful not to overcook—residual heat will finish it after you remove it from the pan.
Final Thoughts
This Creamy Salmon Florentine with Spinach and Mushrooms is a true stunner—luxurious, satisfying, and surprisingly easy to whip up. I can’t wait for you to fall in love with the silky sauce and those bursts of bright flavor. Get ready to impress yourself (and anyone lucky enough to join you at the table) with this unforgettable meal!
Print
Creamy Salmon Florentine with Spinach and Mushrooms Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Indulge in this luxurious Creamy Salmon Florentine with Spinach and Mushrooms for a delectable dining experience. Tender salmon fillets are bathed in a rich, creamy sauce infused with earthy mushrooms, vibrant spinach, and zesty Parmesan cheese.
Ingredients
Salmon:
- 4 salmon fillets (about 6 ounces each)
- Salt and pepper to taste
- 2 tablespoons olive oil
Sauce:
- 2 tablespoons butter
- 8 ounces cremini mushrooms (sliced)
- 3 cloves garlic (minced)
- 3 cups fresh baby spinach
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Italian seasoning
- 1 tablespoon lemon juice
Instructions
- Season the Salmon: Season the salmon fillets with salt and pepper on both sides.
- Cook the Salmon: Heat olive oil in a large skillet over medium-high heat. Add salmon skin-side down and cook for 4–5 minutes per side until golden and just cooked through. Remove from the skillet and set aside.
- Prepare the Sauce: In the same skillet, reduce heat to medium and add butter. Add the mushrooms and sauté for 5–6 minutes until browned and tender. Stir in the garlic and cook for 1 minute. Add the spinach and cook until wilted, about 1–2 minutes. Pour in the heavy cream and stir in the Parmesan cheese, Dijon mustard, Italian seasoning, and lemon juice. Simmer for 2–3 minutes until slightly thickened.
- Finish the Dish: Return the salmon to the pan and spoon the sauce over the fillets. Simmer for 1–2 minutes to reheat, then serve hot.
Notes
- Serve over mashed potatoes, pasta, or rice to soak up the creamy sauce.
- You can substitute kale for spinach or use half-and-half for a lighter version.
Your email address will not be published. Required fields are marked *