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Salmon Florentine with Spinach & Mushrooms - Image 2

Salmon Florentine with Spinach & Mushrooms

A delicious and nutritious dish featuring salmon fillets baked with a creamy spinach and mushroom sauce. Perfect for a healthy and satisfying dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 4 salmon fillets about 6 oz each
  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 8 oz mushrooms sliced
  • 10 oz fresh spinach washed and roughly chopped
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • to taste salt and pepper

Equipment

  • Large skillet
  • Baking dish
  • Oven

Method
 

  1. Preheat your oven to 400°F (200°C). Season the salmon fillets with salt and pepper.
  2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until softened, about 3-4 minutes.
  3. Add mushrooms to the skillet, cooking until they release their moisture and start to brown, about 5 minutes.
  4. Stir in spinach, cooking until wilted, about 2-3 minutes.
  5. Pour in heavy cream and bring to a simmer. Reduce heat to low and stir in Parmesan cheese, lemon zest, and lemon juice. Season with salt and pepper to taste.
  6. Place salmon fillets in a baking dish. Spoon the spinach and mushroom mixture over the salmon, covering each fillet evenly.
  7. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
  8. Serve hot, garnished with additional lemon wedges if desired.

Notes

Chef's Tips:
• For a lighter version, use half-and-half instead of heavy cream.
• Avoid overcooking the salmon to prevent it from becoming dry.
• Serve with a side of roasted vegetables or a fresh salad for a complete meal.
Food Safety:
• Ensure salmon is cooked to an internal temperature of 145°F (63°C) for food safety.
• Refrigerate leftovers promptly and consume within 3 days.