Salmon Florentine
This Salmon Florentine is creamy, colorful, and full of flavor. It comes together quickly with spinach, sun-dried tomatoes, and Parmesan, making it an easy dinner that still feels special.
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
Sear the Salmon First: I always cook the salmon before the sauce, so it keeps a golden crust and stays moist inside.
Use Baby Spinach and Cherry Tomatoes: I prefer baby spinach because it softens beautifully and melts into the creamy sauce, while cherry tomatoes add a bright, juicy pop of flavor.
Adjust the Creaminess: Sometimes I add a splash more cream if I want it richer, or extra stock when I want it lighter.
Serve Right Away: I find this dish tastes best straight from the pan, when the salmon is juicy and the sauce silky.
Nutrition
Calories: 573kcal | Carbohydrates: 16g | Protein: 44g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 159mg | Sodium: 1114mg | Potassium: 1753mg | Fiber: 3g | Sugar: 9g | Vitamin A: 4329IU | Vitamin C: 25mg | Calcium: 283mg | Iron: 5mg
