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.
