Salmon Florentine
You don't need to go to Florence, Italy to enjoy this FAST and EASY Italian-inspired salmon recipe at home! Tender flaky salmon is bathed in a decadent cream sauce made with heavy cream, wine, Parmesan cheese, and more! Fresh spinach and mushrooms add extra texture and flavor to this super flavorful fish dish!
Servings: 4
Calories: 983cal
Ingredients
- 2 to 3 tablespoons olive oil divided
- 4 salmon filets 6 to 8 ounces each* (See Notes)
- 1 cup sliced baby portobello mushrooms white mushrooms may be substituted
- 3 to 4 cloves garlic finely minced
- 1 ½ cups heavy cream
- ½ cup dry white wine such as chardonnay, pinot grigio, sauvignon blanc; or sub with good quality chicken broth
- 1 tablespoon lemon juice
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon unsalted butter optional
- 2 cups fresh spinach or to taste
- Salt to taste
- Freshly ground black pepper to taste
- Red pepper flakes optional for garnishing
Instructions
- To a large, heavy-bottomed skillet (such as cast iron), add half the olive oil, salmon (skin side down if it has skin), and sear over medium heat for about 4 minutes (no skin) and 6 minutes (with skin) or until the salmon forms a nice little crust.
- Flip it and cook for another 3 to 4 minutes, or until cooked through and as done as desired; remove it from the skillet and set aside on a plate. Tip - Do not overcook it. The salmon will also continue to cook from the internal heat and carryover cooking even after you remove it from the skillet so take this into account.
- Add the remaining oil, mushrooms, and cook for about 4 minutes or until they're beginning to soften; stir frequently.
- Add the garlic and cook for 1 minute or until fragrant; stir nearly constantly.
- Add the heavy cream, wine, lemon juice, Parmesan, and simmer for 3 minutes; stir intermittently.
- Optionally add the butter and allow it to melt (recommended because it adds great richness) and add the salt and pepper to taste, and stir to combine.
- Add the spinach, turn the heat to low, cover the skillet with a lid, and allow the spinach to wilt, about 3 minutes.
- Optionally sprinkle with red pepper flakes and serve immediately. Salmon is best warm and fresh but extra will keep airtight in the fridge for up to 3 days or in the freezer for up to 3 months; reheat gently and slowly to avoid breaking the cream sauce.
Notes
*Salmon - I recommend going to the butcher case in your local supermarket and buying four salmon filets. They usually come with the skin on and are about 6 to 8 ounces each. Many times they will have been previously frozen, flown in, and they thaw as they sit in the butcher case.
If you want to buy organic, wild, or farmed salmon – and with or without skin – the choice is up to you.
Salmon can be pricey so buy what you feel is a good choice for you and based on how it looks.
I like salmon filets that are quite thick in the center (center cuts) and try to avoid the thinner edge pieces.
Although, you can also just buy one very large slab of salmon rather than filets and butcher it into 4 pieces yourself. Or ask the butcher to do it for you. This can often be cheaper than buying four center cut filets.
Nutrition
Serving: 1 | Calories: 983cal | Carbohydrates: 9g | Protein: 58g | Fat: 77g | Saturated Fat: 31g | Polyunsaturated Fat: 40g | Trans Fat: 1g | Cholesterol: 262mg | Sodium: 552mg | Fiber: 1g | Sugar: 4g
