If you’re aiming for a meal that bursts with color, elegance, and comforting flavors, Creamy Salmon Florentine will become your new go-to favorite. This Italian-inspired dish features golden-seared salmon fillets nestled atop a luscious sauce of Parmesan cheese, garlic, and vibrant spinach, studded with juicy cherry tomatoes for that signature fresh pop. It’s a restaurant-style recipe that you can master in just 30 minutes at home—whether you’re making a cozy weeknight dinner or impressing someone special. Trust me, just one bite and you’ll see why Creamy Salmon Florentine keeps everyone at the table asking for seconds.
Ingredients You’ll Need
Ingredients You’ll Need
Creamy Salmon Florentine shines with its straightforward yet essential ingredients. Each element adds depth, color, or creaminess—making every bite a harmonious blend of rich flavors and stunning textures.
- Salmon fillets: Choose fresh or high-quality thawed fillets, about 6 oz each, for buttery, flaky goodness.
- Olive oil: A touch of oil gives the salmon a gorgeous golden crust and adds Mediterranean flair.
- Unsalted butter: Rich butter forms the delicious base for sautéing aromatics and gives the sauce an irresistible silkiness.
- Garlic: Fresh minced garlic brings that delightful, mouthwatering aroma—don’t skimp!
- Shallot: Finely chopped for a gentle sweetness that perfectly balances the savory notes.
- Cherry tomatoes: Their natural juiciness and pop of red brighten both the look and taste of the final dish.
- Fresh baby spinach: Tender, sweet spinach not only adds gorgeous color but also a subtle earthiness.
- Heavy cream: This is key to that luxurious, creamy texture—swap for half-and-half if you want a lighter version.
- Grated Parmesan cheese: Adds umami and depth, swirling perfectly into the cream sauce.
- Salt and black pepper: Essential for seasoning the salmon and pulling all the flavors together.
- Crushed red pepper flakes (optional): A gentle kick if you enjoy a whisper of heat in your creamy salmon Florentine.
- Lemon juice: A squeeze at the end brings a bright, awakening zing that balances the richness wonderfully.
How to Make Creamy Salmon Florentine
Step 1: Sear the Salmon
Season your salmon fillets generously with salt and black pepper on both sides. Heat the olive oil in a large skillet over medium-high heat. As soon as the oil shimmers, lay those fillets down gently—listen for that satisfying sizzle! Sear for about 3 to 4 minutes per side until the salmon takes on a beautiful golden color and is just cooked through. Use a spatula to transfer the fillets to a plate, and set them aside; they’ll finish up in the sauce later, so don’t worry about them drying out.
Step 2: Build the Aromatic Base
In the same skillet (no need to wipe it out!), reduce the heat to medium and add the unsalted butter. Once melted and foamy, toss in the minced garlic and chopped shallot. Sauté for just 1 to 2 minutes, stirring often. You’ll know it’s ready when your kitchen smells absolutely irresistible and everything looks just softened—don’t let the garlic brown.
Step 3: Add Cherry Tomatoes and Spinach
Pour in your halved cherry tomatoes. Let them cook for another 2 to 3 minutes, stirring here and there, until they soften and start to release those sweet juices. Next up, add all the baby spinach. At first, it’ll seem like too much, but give it a quick stir; it will wilt into the perfect amount, lending that signature florentine character to this creamy salmon dish.
Step 4: Create the Creamy Sauce
Pour the heavy cream into the skillet, scraping up any tasty bits from the pan. Stir in the grated Parmesan cheese. Let the sauce simmer gently for 3 to 5 minutes until it thickens slightly. Don’t rush this step—the sauce should coat the back of a spoon. If you love a peppery kick, now’s the moment to sprinkle in those crushed red pepper flakes.
Step 5: Finish with Lemon and Return Salmon
Squeeze in the juice of half a lemon, giving the sauce a bright finishing touch. Gently nestle the seared salmon back into the skillet, spooning plenty of that dreamy sauce right on top of each fillet. Allow everything to simmer together for another 1 to 2 minutes just to heat through. Serve your Creamy Salmon Florentine piping hot and get ready for rave reviews!
How to Serve Creamy Salmon Florentine
Garnishes
Nothing lifts up this salmon dinner like a sprinkle of extra grated Parmesan, a scattering of fresh chopped parsley, or a wedge of lemon on the side. Each finishing touch brings more color and leaves guests eager to dig in. For a little spice, a dusting of crushed red pepper looks beautiful and keeps with the Florentine spirit.
Side Dishes
Creamy Salmon Florentine is a total showstopper with simple sides. Serve it alongside steamed jasmine rice, creamy mashed potatoes, or perfectly al dente pasta to soak up every bit of the sauce. If you crave something crusty, a warm loaf of artisan bread makes it easy (and irresistible) to mop up the last drops.
Creative Ways to Present
Wow your dinner crowd by serving the salmon over a bed of sautéed greens, or for a lighter approach, over cauliflower rice. Stagger the creamy salmon fillets on a platter with all those vibrant tomatoes and spinach on display for a truly festive look. Or, spoon the sauce over cooked gnocchi for an Italian-inspired twist.
Make Ahead and Storage
Storing Leftovers
If you have leftover Creamy Salmon Florentine, let it cool to room temperature before transferring to an airtight container. Stored in the fridge, it keeps well for up to two days, and the flavors continue to mingle and enrich—just beware of overcooking when reheating to keep the salmon perfectly tender.
Freezing
While it’s best enjoyed fresh, you can freeze Creamy Salmon Florentine for up to one month. Place cooled fillets and sauce in a freezer-safe container, leaving a bit of space for expansion. When ready to enjoy, thaw overnight in the refrigerator for best texture and flavor.
Reheating
To reheat, place the salmon and sauce in a skillet over low heat, adding a splash of cream or milk if needed to loosen the sauce. Warm gently, stirring the spinach and tomatoes through until the sauce is smooth and the salmon is heated—avoid microwaving, as it can make the fish tougher.
FAQs
Can I use frozen spinach instead of fresh?
Yes! Just be sure to thaw and squeeze out as much water as possible before adding it to your skillet. This prevents the sauce from turning watery and ensures the signature creamy consistency of Creamy Salmon Florentine.
What’s the best way to tell if the salmon is cooked through?
The easiest trick is to check if the fillet flakes easily with a fork and turns opaque in the center. For those who like extra certainty, salmon is perfectly cooked when it reaches an internal temperature of 145°F.
Can I substitute the heavy cream with a lighter option?
Definitely! If you’re looking to trim the richness a bit, try swapping in half-and-half or even evaporated milk. The sauce will be a bit less thick but will still provide a gorgeous creamy base for this Florentine staple.
Can I make Creamy Salmon Florentine dairy-free?
For a dairy-free spin, use a creamy oat or cashew milk for the sauce and a dairy-free Parmesan alternative—just note the consistency and taste will change, but it’s still satisfying in its own right.
What kind of pan is best for searing the salmon?
A heavy-bottomed skillet, such as cast iron or stainless steel, gives the best sear for your salmon fillets while holding heat evenly for the sauce. Nonstick also works, especially if you’re worried about sticking.
Final Thoughts
No matter the occasion, Creamy Salmon Florentine always tastes like something special and comforting, even on the busiest nights. If you’re craving big flavor and a quick touch of elegance, there’s simply no better choice. Give this recipe a spot in your regular meal rotation—I can’t wait for you to fall in love with it, too!
Print
Creamy Salmon Florentine Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Creamy Salmon Florentine is a luxurious dish featuring tender seared salmon fillets bathed in a rich and velvety spinach and Parmesan cream sauce. This Italian-inspired recipe is perfect for a special dinner or entertaining guests.
Ingredients
Salmon:
- 4 salmon fillets (about 6 oz each), skin removed if desired
- 1 tablespoon olive oil
Sauce:
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- 1 cup cherry tomatoes, halved
- 3 cups fresh baby spinach
- ¾ cup heavy cream
- ¼ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
- Juice of ½ lemon
Instructions
- Season salmon: Season salmon fillets with salt and pepper.
- Sear salmon: Heat olive oil in a large skillet over medium-high heat. Add salmon and sear for 3–4 minutes per side until golden and cooked through. Remove and set aside.
- Make sauce: In the same skillet, reduce heat to medium, add butter, sauté garlic and shallot until fragrant. Add tomatoes, cook until softened. Add spinach, cook until wilted. Pour in cream, stir in Parmesan. Simmer until thickened. Add lemon juice and red pepper flakes.
- Combine: Return salmon to skillet, spoon sauce over fillets. Simmer briefly to warm through.
- Serve: Serve hot with rice, pasta, or crusty bread.
Notes
- You can substitute half-and-half for a lighter version.
- Frozen spinach can be used if well-drained.
- Add white wine for extra depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 470
- Sugar: 2g
- Sodium: 450mg
- Fat: 33g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 115mg
