30 Minute Salmon Florentine Recipe – Restaurant Quality at Home

Picture this: tender, flaky salmon nestled on a bed of vibrant spinach, all smothered in a rich, creamy sauce that makes your taste buds dance. Salmon Florentine transforms an ordinary weeknight into something extraordinary with minimal effort and maximum flavor.

This elegant dish proves you don’t need expensive restaurants to enjoy gourmet meals. Just like our popular Creamy Garlic Chicken recipe, this dish delivers impressive results without complicated techniques or hours of prep work.

What is Salmon Florentine?

Ever wondered why this delicious dish bears the name of an Italian city? The “Florentine” part comes from Florence, Italy, where dishes featuring spinach became a signature style. Some say Catherine de Medici’s chefs from Florence made spinach fashionable in French cuisine. After all, they say the way to a man’s heart is through his stomach! Ready to bring this classic Italian-inspired elegance to your dinner table tonight?

Why You’ll Love This Salmon Florentine:

Rich, Restaurant-Quality Flavor

This salmon florentine delivers the same luxurious taste you’d pay $30 for at an upscale restaurant. The combination of perfectly seasoned salmon, fresh wilted spinach, and velvety cream sauce creates layers of flavor in every bite. The sauce clings beautifully to both the fish and greens, creating harmony between all components.

Budget-Friendly Elegance

Making salmon florentine at home costs less than half of what restaurants charge. You control the quality of ingredients while feeding 4-6 people for the price of one restaurant serving. Plus, you can adjust the richness and seasonings to your family’s preferences.

Quick and Impressive

Despite looking like a complex dish, this salmon florentine comes together in just 35 minutes. The one-pan method keeps cleanup minimal while the results look like you spent hours in the kitchen. Similar to our Easy Lemon Herb Salmon, this recipe proves elegant meals don’t require culinary school training.

Ready to create this restaurant-worthy masterpiece in your own kitchen? Let’s get cooking!

How to Make Salmon Florentine:

Quick Overview

Salmon florentine combines perfectly seared salmon with creamy spinach in an elegant one-pan dish.

This recipe delivers professional results through simple techniques. The key is properly searing the salmon first, then building the creamy spinach base in the same pan.

The rich cream sauce develops incredible depth while remaining light enough to complement the delicate fish.

Cooking Times:

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total: 35 minutes
• Serves: 4-6 people

Key Ingredients for Salmon Florentine:

For the Salmon:

• 6 salmon fillets (6 oz each), skin removed
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried dill

For the Spinach Base:

• 10 oz fresh baby spinach
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• Salt and pepper to taste

For the Cream Sauce:

• 1 cup heavy cream
• 1/2 cup dry white wine
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh dill, chopped
• 2 teaspoons Dijon mustard
• Salt and white pepper to taste

Garnish:

• Fresh dill sprigs
• Lemon wedges
• Extra Parmesan cheese

Step-by-Step Instructions:

Step 1: Prepare the Salmon

Pat salmon fillets completely dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and dried dill. Let salmon rest at room temperature for 10 minutes while preparing other ingredients.

Step 2: Sear the Salmon

Heat olive oil in a large skillet over medium-high heat until shimmering. Place salmon fillets in pan, leaving space between each piece. Sear for 4-5 minutes without moving them to create a golden crust. Flip gently and cook 3-4 minutes until internal temperature reaches 145°F. Remove salmon and set aside.

Step 3: Prepare the Spinach Base

In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and red pepper flakes. Sauté for 30 seconds until fragrant. Add spinach in batches, allowing each handful to wilt before adding more. Season with salt and pepper. Push spinach to one side of pan.

Step 4: Create the Cream Sauce

Pour white wine into empty side of skillet, scraping up browned bits from bottom. Let wine simmer for 2 minutes. Add heavy cream, stirring to combine with wine and spinach juices. Bring to gentle simmer and cook 3-4 minutes until slightly thickened.

Step 5: Finish the Sauce

Remove skillet from heat and stir in Parmesan cheese, lemon juice, fresh dill, and Dijon mustard. The residual heat will melt cheese perfectly. Taste and adjust seasoning with salt and white pepper.

Step 6: Assemble and Serve

Nestle seared salmon fillets back into skillet with creamy spinach, spooning sauce over top. Let everything warm through for 1-2 minutes. Garnish with fresh dill sprigs and serve immediately with lemon wedges.

What to Serve Salmon Florentine With:

This elegant salmon florentine pairs beautifully with rice dishes like wild rice pilaf or creamy risotto that absorb the delicious sauce.

Vegetable sides such as roasted asparagus, honey-glazed carrots, or garlic green beans provide fresh contrast to the rich cream sauce.

Bread options include crusty sourdough or garlic bread for sopping up every drop of sauce. A simple arugula salad with lemon vinaigrette cuts through the richness perfectly.

Wine pairings work wonderfully with crisp Sauvignon Blanc, buttery Chardonnay, or light Pinot Grigio complementing the dish’s flavors.

Top Tips for Perfecting Salmon Florentine:

Choose Quality Salmon

Select fresh, wild-caught salmon when possible for best flavor and texture. Fillets should smell like ocean, not “fishy,” and have firm, bright-colored flesh. If using frozen salmon, thaw completely in refrigerator overnight and pat very dry before cooking.

Master the Searing Technique

Don’t rush the searing process. Medium-high heat creates perfect golden crust without overcooking interior. Use meat thermometer to ensure salmon reaches exactly 145°F for perfectly flaky, moist fish. Overcooking makes salmon dry and tough.

Handle Spinach Properly

Fresh baby spinach works best for optimal texture and flavor. If using frozen spinach, thaw completely and squeeze out excess moisture in clean kitchen towel before adding to pan. This prevents sauce from becoming watery.

Perfect Sauce Consistency

If sauce seems too thin, simmer longer to reduce. If too thick, add splash of white wine or chicken broth. Remove from heat before adding cheese to prevent curdling. Always use freshly grated Parmesan for smoothest melting.

Storing and Reheating Tips:

Refrigerator Storage: Store leftover salmon florentine in airtight container in refrigerator for up to 3 days. The cream sauce may separate slightly, but gentle reheating will bring it back together.

Freezing Guidelines: Freezing isn’t recommended as cream sauces can separate and salmon texture changes when frozen. If you must freeze, do so for up to 1 month in freezer-safe containers.

Reheating Methods: For best results, reheat gently in skillet over low heat, adding splash of cream or white wine to restore sauce consistency. Microwave works but use 50% power in 30-second intervals, stirring between each.

Food Safety: Always reheat to internal temperature of 165°F and never leave at room temperature for more than 2 hours.

Frequently Asked Questions

Can I use frozen salmon for this recipe?

Yes, but thaw it completely in refrigerator overnight first. Pat the salmon very dry before seasoning to ensure proper searing. Frozen salmon may release more moisture during cooking, so allow extra time for liquid to evaporate.

What can I substitute for heavy cream?

Half-and-half works but creates thinner sauce. For lighter option, try Greek yogurt mixed with little milk, but add off heat to prevent curdling. Coconut cream makes excellent dairy-free alternative with similar richness.

Can I make this dish dairy-free?

Absolutely! Use coconut cream instead of heavy cream, nutritional yeast instead of Parmesan cheese, and olive oil instead of butter. The flavor will be different but still delicious and creamy.

How do I know when salmon is perfectly cooked?

Salmon is done when it reaches internal temperature of 145°F and flakes easily with fork. The flesh should be opaque throughout but still moist. Overcooked salmon becomes dry and tough.

Can I use regular spinach instead of baby spinach?

Baby spinach is preferred for this recipe because it’s more tender and wilts faster. If using regular spinach, remove thick stems and expect longer cooking time for leaves to wilt properly.

What wine works best for the sauce?

Dry white wines like Sauvignon Blanc, Pinot Grigio, or Chardonnay work perfectly. Avoid sweet wines as they’ll make sauce too sweet. If you don’t have wine, substitute with chicken broth and splash of lemon juice.

Can I prepare this recipe in advance?

You can prep ingredients ahead, but this dish is best served immediately after cooking. The salmon and cream sauce don’t hold well. Prep your ingredients in morning for quick assembly at dinner time.

Why is my cream sauce breaking or curdling?

This usually happens from too high heat or adding cheese while sauce is boiling. Always remove from heat before adding cheese, and keep sauce at gentle simmer, not rolling boil.

Nutrition Information

Nutrient	Per Serving (1 fillet)
Calories	485
Protein	42g
Fat	28g
Carbohydrates	8g
Fiber	3g
Sugar	2g
Sodium	520mg
Omega-3 Fatty Acids	1.8g
Iron	15% DV
Vitamin A	85% DV
Vitamin K	350% DV

Nutrition values are approximate and may vary based on specific ingredients used.

This salmon florentine recipe transforms simple ingredients into something truly special. The combination of perfectly cooked fish, nutritious spinach, and luxurious cream sauce creates a meal that’s both satisfying and impressive. Whether you’re cooking for family or entertaining guests, this dish delivers restaurant-quality results every time.