My creamy salmon Florentine with spinach and tomatoes is a quick one-pan dinner where the salmon stays juicy, the sauce turns silky, and everything comes together in just 20 minutes.
Easy Creamy Salmon Florentine with Tomatoes and Spinach for a Quick Weeknight Meal
I first made Salmon Florentine on a quiet evening when I didn't want to spend much time in the kitchen. With just a few simple ingredients, this salmon Florentine recipe came together effortlessly, the sauce turned creamy and rich within minutes, and the salmon stayed perfectly tender. If you enjoy easy seafood dinners like my baked salmon or shrimp scampi, this is another one that feels special without asking for much effort.
The mix of spinach, tomatoes, and a smooth cream sauce reminded me of how comforting a pan-seared salmon with creamy Florentine sauce can be, even on the simplest nights. It has the same kind of easy elegance I love in recipes like harissa salmon, simple ingredients, quick cooking, and plenty of flavor. Since then, this easy salmon Florentine recipe has become a favorite in my kitchen, fresh, balanced, and satisfying every time I make it.
Salmon Florentine Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at key ingredients and why I use them.
- Salmon Fillets: I like using skinless fillets because they sear evenly and absorb the creamy sauce so well.
- Baby Spinach: Baby spinach is my go-to since it wilts quickly and melts right into the sauce without overpowering.
- Tomatoes & Seasoning: Sun-dried tomatoes bring a rich depth, cherry tomatoes add freshness, and Italian seasoning ties everything together with a simple herbal note.
- Cream, Stock & Parmesan: Heavy cream gives the sauce its silky base, chicken stock keeps it balanced, and Parmesan adds that final savory touch I always crave.
How to Make Salmon Florentine
You can find the complete printable Salmon Florentine recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Sear the Salmon: Pat the salmon dry, season with salt and pepper, then sear in extra virgin olive oil and butter for 2 minutes per side until golden. Remove and set aside.
2. Wilt the Spinach: Add garlic to the skillet, cook briefly, then stir in spinach. Season and cook until just wilted.
3. Make the Creamy Sauce: Add sun-dried tomatoes, cherry tomatoes, and Italian seasoning. Pour in chicken stock and cream, simmer 1-2 minutes, then stir in Parmesan until slightly thickened.
4. Finish and Serve: Return salmon to the skillet, spoon sauce over the top, and simmer 1-2 minutes to warm through. Serve hot.
My Tips for Salmon Florentine
Don't Overcook the Salmon: I like to pull it from the pan just as it turns golden, so it stays moist once it finishes in the sauce.
Use Room Temperature Cream: I find letting the cream sit out for a few minutes helps it blend smoothly without risk of curdling.
Storage
Leftovers keep well in the fridge for up to 2 days, but I reheat gently so the salmon doesn't dry out.
What to Serve with Salmon Florentine
This Salmon Florentine pairs beautifully with roasted potatoes or simple pasta to soak up the sauce. I also like serving it with warm ciabatta bread and a fresh tomato salad on the side.
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Recipe
Salmon Florentine
Ingredients
For the Salmon:
- 3 salmon fillets - without skin - 6 to 8 ounces each
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
For the Sauce:
- 4 cloves garlic - minced
- 100 g baby spinach
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon italian seasoning
- 50 g sun-dried tomatoes
- 100 g cherry tomatoes
- 120 ml heavy cream
- 150 ml chicken broth - low sodium
- 40 g parmesan cheese - grated
Instructions
- Pat the salmon dry and season both sides with salt and black pepper.
- Heat extra virgin olive oil and butter in a large skillet over medium heat. Sear the salmon for 2 minutes per side until golden, then remove and set aside.
- Add minced garlic to the skillet and cook for about 30 seconds until fragrant. Stir in the spinach, season with salt and pepper, and cook until just wilted.
- Add the sun-dried tomatoes, cherry tomatoes, and Italian seasoning, and cook for 1-2 minutes to release their flavor. Pour in the chicken broth and cream, bringing everything to a gentle simmer. Let it reduce for about 1-2 minutes, then stir in the Parmesan cheese until the sauce thickens and turns smooth.
- Return the salmon to the skillet and spoon the sauce over the top. Simmer for 1-2 minutes to warm through, then serve hot.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Charlotte says
This Salmon Florentine was such a hit at my table! The creamy spinach sauce paired beautifully with the salmon, it felt restaurant-worthy but was so easy to make at home.