Description
Creamy Salmon Florentine with Spinach and Mushrooms is a rich, flavorful dish featuring seared salmon fillets baked in a luscious creamy sauce with sautéed spinach, mushrooms, Parmesan cheese, and a touch of lemon. This elegant and comforting meal is perfect for a special dinner yet easy enough for weeknights.
Ingredients
Scale
Salmon
- 4 salmon fillets
- 2 tablespoons olive oil
- Salt and pepper to taste
Vegetables and Aromatics
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 cup sliced mushrooms
- 4 cups fresh spinach
Sauce
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- Juice of 1 lemon
Instructions
- Preheat and Season: Preheat your oven to 375°F (190°C). Season the salmon fillets on both sides with salt and pepper evenly to enhance their natural flavor.
- Sear the Salmon: Heat olive oil in a large ovenproof skillet over medium-high heat. Place the salmon fillets skin side up and sear for 2-3 minutes on each side until they develop a golden brown crust. Remove the fillets and set aside temporarily.
- Sauté Onion and Garlic: Using the same skillet, add the finely chopped onion and minced garlic and sauté for 2-3 minutes until they become translucent and fragrant, forming the aromatic base for the sauce.
- Cook Mushrooms: Add the sliced mushrooms to the skillet and cook them for 3-4 minutes until softened, releasing their earthy flavor into the sauce.
- Prepare Creamy Sauce: Pour in the heavy cream and chicken broth, stirring well to combine all ingredients. Allow the mixture to simmer for about 5 minutes until the sauce thickens slightly, creating a rich texture.
- Season and Add Spinach: Stir in the grated Parmesan cheese, ground nutmeg, and fresh lemon juice to the sauce. Add the fresh spinach and cook for another 2 minutes until it wilts and incorporates into the creamy mixture.
- Bake the Salmon: Return the seared salmon fillets to the skillet, spooning the creamy sauce over the top. Transfer the entire skillet to the preheated oven and bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Serve: Remove the skillet from the oven and serve hot. Garnish with extra Parmesan cheese if desired for additional flavor and presentation.
Notes
- For a lighter version, substitute heavy cream with half-and-half or milk, though the sauce will be less thick.
- Make sure to use an ovenproof skillet to easily transfer from stovetop to oven.
- Fresh spinach works best, but baby spinach can be used as a convenient alternative.
- Adjust salt and pepper according to taste, especially since Parmesan cheese adds saltiness.
- To ensure even cooking, avoid overcrowding the skillet when searing the salmon.
- This recipe pairs well with steamed rice, mashed potatoes, or crusty bread to soak up the creamy sauce.
