Savory Salmon Florentine

$- 4 salmon fillets, skin-on - 2 cups fresh spinach, washed and drained - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - 1 tablespoon garlic, finely minced - 1 tablespoon olive oil - 1/2 teaspoon ground nutmeg - Salt and freshly cracked black pepper to taste - Lemon wedges for garnish These ingredients make a rich and tasty Salmon Florentine. The skin-on fillets help keep the fish moist. Fresh spinach adds color and nutrition. Heavy cream and Parmesan bring a creamy texture. Garlic gives a nice flavor boost. Olive oil keeps things smooth while nutmeg adds warmth. Salt and pepper help balance everything. Lemon wedges brighten the dish when served. Each ingredient plays a role in making this meal special. You can find them at any grocery store. Enjoy the process of gathering and preparing these fresh items! {{ingredient_image_2}} Set your oven to 375°F (190°C). This prepares the oven for baking the salmon. Heat a large skillet over medium heat. Add 1 tablespoon of olive oil. Then, toss in 1 tablespoon of finely minced garlic. Sauté for about 1 minute. You want the garlic to turn golden and fragrant, not burned. Next, stir in 2 cups of fresh spinach. Cook for 3-4 minutes until the spinach is wilted and bright green. Once done, remove the skillet from the heat. In a separate saucepan, combine 1 cup of heavy cream and 1/2 cup of grated Parmesan cheese. Place the saucepan over low heat. Stir continuously until the cheese melts and the cream thickens slightly. Season this rich sauce with 1/2 teaspoon of ground nutmeg, salt, and freshly cracked black pepper to taste. Take a baking dish and arrange 4 salmon fillets skin-side down. Spread the sautéed spinach evenly over each fillet. Make sure the spinach covers them well. Then, pour the creamy Parmesan sauce generously over the salmon and spinach. This ensures each fillet gets maximum flavor. Place the baking dish in the preheated oven. Bake for 15-20 minutes. The salmon will be done when it looks opaque and flakes easily with a fork. This shows it is perfectly cooked. After baking, remove the dish from the oven. Let it cool for a few minutes to keep the moisture in. Serve the Salmon Florentine hot. Garnish with fresh lemon wedges on the side for a zesty touch. For the best flavor, choose wild-caught salmon. It has a richer taste compared to farmed salmon. Look for salmon fillets that are bright pink and moist. The skin should be shiny and not dull. You can use sockeye or king salmon for their bold flavors. If you prefer a milder taste, opt for coho salmon. To keep your sauce smooth, use low heat when warming the cream. Stir it gently and often. If it starts to bubble, take it off the heat. Adding Parmesan cheese slowly helps it melt better. Avoid high heat, as it can cause the cream to curdle. If you notice tiny lumps, whisk it vigorously until smooth. Feel free to play with the seasoning! If you like a bit of heat, add crushed red pepper flakes. For a fresh twist, try lemon zest or fresh herbs like dill or parsley. Adjust the salt and pepper to suit your taste. Remember, you can always add more, but it’s hard to take it out! Pro Tips Choose Fresh Salmon: Always select high-quality, fresh salmon fillets for the best flavor and texture. Look for bright, vibrant color and a firm texture. Don’t Overcook: Keep an eye on the salmon as it bakes; overcooking can lead to dryness. Aim for a temperature of 145°F (63°C) for perfectly flaky salmon. Variations with Greens: Feel free to mix in other greens like kale or Swiss chard with the spinach for added flavor and nutrition. Extra Creaminess: For an even creamier sauce, consider adding a splash of white wine to the cream and cheese mixture, enhancing the overall flavor profile. {{image_4}} You can easily swap salmon for other proteins. Try using trout, cod, or even chicken. Each option brings its unique taste. Trout offers a milder flavor, while cod has a flaky texture. If you choose chicken, bake it until it’s juicy and tender. Want to mix things up? Consider a tomato-based sauce instead of cream. A fresh marinara can brighten the dish. Simply pour it over the salmon and spinach. For a twist, try a lemon butter sauce. It adds a zesty kick and pairs well with fish. Adding seasonal vegetables can boost flavor and nutrition. Try roasted asparagus or sautéed zucchini. You can also mix in bell peppers or mushrooms for extra texture. These veggies not only taste good but also add color to your plate. To store your leftover Salmon Florentine, let it cool first. Cover the dish tightly with plastic wrap or foil. You can also place the salmon in an airtight container. This method keeps it fresh for up to three days in the fridge. Make sure to place it in the coldest part of your refrigerator. When you’re ready to eat, just take it out and enjoy! If you want to keep Salmon Florentine for longer, freezing is a great option. First, let the dish cool completely. Cut the salmon into portions for easy serving. Wrap each portion in plastic wrap, then place them in a freezer-safe bag or container. Label the bag with the date. This way, you can enjoy it for up to three months. When you're ready to eat, just thaw it in the fridge overnight. Reheating Salmon Florentine requires care to keep it tasty. I recommend using the oven to reheat. Preheat your oven to 350°F (175°C). Place the salmon in a baking dish and cover it with foil. Heat for about 15 minutes or until warm. This method keeps the salmon moist and the sauce creamy. You can also use a microwave, but do it in short bursts. This way, you avoid overcooking and drying it out. Enjoy your delicious meal! Salmon Florentine is a creamy dish featuring salmon and spinach. It combines rich flavors and textures. This dish comes from Italian cuisine, where “Florentine” refers to a style of cooking that uses spinach. The creamy sauce enhances the salmon’s natural taste. Yes, you can prepare Salmon Florentine ahead of time. Cook the spinach and creamy sauce in advance. Store them in the fridge until you are ready to bake. When ready to cook, combine the salmon, spinach, and sauce. Bake as instructed for a quick meal. Salmon Florentine offers health benefits. Salmon is rich in omega-3 fatty acids, which are good for your heart. Spinach is full of vitamins and minerals. To make it lighter, consider using low-fat cream or yogurt instead of heavy cream. You can also reduce the cheese for fewer calories. Salmon is fully cooked when it turns opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C). Check the thickest part of the fillet. If it looks moist and firm, it’s ready to serve. To wrap up, we explored how to make Salmon Florentine. We covered ingredients, cooking steps, and storage tips. I shared ways to customize the dish and answered common questions. Salmon Florentine is tasty, healthy, and easy to prepare. You can make it your own with different proteins and sauces. Enjoy this dish today and impress your family or friends!$

Savory Salmon Florentine

A delicious salmon dish topped with creamy Parmesan sauce and fresh spinach.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

4 fillets salmon, skin-on
2 cups fresh spinach, washed and drained
1 cup heavy cream
0.5 cup grated Parmesan cheese
1 tablespoon garlic, finely minced
1 tablespoon olive oil
0.5 teaspoon ground nutmeg
1 to taste salt
1 to taste freshly cracked black pepper
as needed wedge lemon for garnish

Instructions

Preheat your oven to 375°F (190°C) to prepare for baking the salmon.
Heat a large skillet over medium heat. Add the olive oil followed by the minced garlic. Sauté for about 1 minute, until the garlic is golden and fragrant—be careful not to let it burn!
Stir in the fresh spinach and cook for about 3-4 minutes, or until the spinach is wilted and vibrant green. Once done, remove the skillet from the heat and set it aside.
In a separate saucepan, combine the heavy cream and grated Parmesan cheese. Place the saucepan over low heat, stirring continuously until the cheese melts completely and the cream thickens slightly. Season this rich mixture with ground nutmeg, salt, and a dash of freshly cracked pepper for a balanced flavor.
Take a baking dish and arrange the salmon fillets skin-side down. Spread the sautéed spinach evenly over the tops of each fillet, ensuring that they’re well covered.
Generously pour the creamy Parmesan sauce over the salmon and spinach, making sure to coat each fillet fully for maximum flavor.
Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the salmon is opaque and flakes easily with a fork—a telltale sign that it’s perfectly cooked.
Once cooked, remove the dish from the oven and allow it to cool for a few minutes before serving to retain moisture.
Serve the Savory Salmon Florentine hot, garnished with fresh lemon wedges on the side for an extra burst of flavor.

Notes

Serve with lemon wedges for added flavor.

Keyword baked, creamy, salmon, spinach