I recently tried making this easy creamy salmon florentine recipe, and let me tell you—it was a total game-changer. I loved how the creamy sauce perfectly hugged the tender salmon fillets, making each bite feel indulgent yet simple. It’s one of those recipes I can whip up on a weeknight but still feel fancy enough to serve to guests.

The spinach adds a fresh, vibrant touch that balances the richness of the sauce. After making it a few times, I knew I had to share how easy and satisfying it is! You can also enjoy similar flavors in the Harvest Chicken Cobb Salad Recipe for a fresh, hearty meal.

Ingredients

Here’s everything you need to make this creamy, flavorful dish. I’ve added tips to make each ingredient shine.

4 salmon fillets (about 6 oz each) – I prefer fresh salmon for the best texture and flavor.
2 tablespoons olive oil – Helps sear the salmon perfectly without sticking.
2 cloves garlic, minced – Adds a fragrant aroma; I love crushing it for more flavor.
1 small onion, finely chopped – Sweetens the sauce naturally.
2 cups fresh spinach – I always use fresh over frozen for the best texture.
1 cup heavy cream – Gives the sauce that creamy, luscious texture.
1/2 cup grated Parmesan cheese – Freshly grated tastes better and melts smoothly.
1 teaspoon lemon juice – Brightens the flavor and balances richness.
Salt and pepper to taste – Enhances all the other flavors perfectly.

Note: Serves 4

Variations

You can tweak this recipe based on your preferences or dietary needs:

Use coconut milk instead of cream for a dairy-free version.
Swap Parmesan for nutritional yeast for a vegan-friendly option.
Add sun-dried tomatoes or roasted red peppers for an extra flavor kick.
Season with smoked paprika or red pepper flakes if you like a bit of heat.
You might also enjoy the cozy fall flavors in the Butternut Squash Sage Pasta Recipe for a different twist on creamy, comforting dishes.

Cooking Time

Here’s a quick breakdown so you can plan your meal:

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Equipment You Need

Non-stick skillet – Perfect for searing salmon evenly.
Wooden spoon – For gently stirring the sauce without scratching the pan.
Knife and cutting board – To chop onions, garlic, and spinach.
Measuring cups and spoons – Ensures precise ingredient portions.
Grater – For fresh Parmesan cheese.

How to Make Easy Creamy Salmon Florentine Recipe

Preparing the Salmon

Start by patting the salmon fillets dry and seasoning them with salt and pepper. This helps the salmon sear nicely without steaming. I usually let it sit for 5 minutes while I prep the other ingredients.

Cooking the Salmon

Heat olive oil in a skillet over medium-high heat. Place salmon skin-side down and cook 3–4 minutes per side until golden and just cooked through. I love that this step gives the fish a slight crispiness.

Making the Creamy Sauce

In the same skillet, sauté garlic and onions until soft and fragrant. Then, stir in the fresh spinach until wilted. Pour in heavy cream, sprinkle Parmesan, and add lemon juice, stirring until thickened. I find this sauce is the star of the dish—it’s rich, smooth, and flavorful.

Combining Salmon and Sauce

Return the salmon to the skillet, spooning sauce over each fillet. Let it simmer together for 2 minutes so the flavors meld. I always taste here and adjust salt or pepper to my liking.

Serving

Garnish with extra Parmesan or a lemon wedge. Serve immediately while warm. I love how the creamy sauce makes every bite comforting yet elegant.

Additional Tips for Making this Recipe Better

From my experience, these little tweaks make a big difference:

I like to let the cream sauce simmer a bit longer—it becomes extra velvety.
Using fresh spinach instead of frozen prevents excess water from diluting the sauce.
Always zest a little lemon over the top—it adds a fresh aroma.
Don’t overcrowd the skillet; it helps the salmon sear beautifully.
I sometimes add a splash of white wine for extra depth in the sauce.

How to Serve Easy Creamy Salmon Florentine Recipe

This dish looks as good as it tastes:

Serve over a bed of steamed rice or buttery mashed potatoes.
Add a side of garlic roasted vegetables or a simple green salad.
For a restaurant-style touch, drizzle a little extra cream sauce on the plate and sprinkle fresh parsley.
Lemon wedges not only enhance flavor but add a pop of color.

Nutritional Information

Here’s a quick glance at the main nutrients per serving:

Calories: 420 – A satisfying and hearty meal without being overly heavy.
Protein: 35g – High protein from salmon to keep you full.
Carbohydrates: 5g – Low-carb, perfect for light dinners.
Fat: 28g – Mostly healthy fats from salmon and cream, giving richness and flavor.

Make Ahead and Storage

Storing

You can keep leftover salmon florentine in an airtight container in the fridge. It stays fresh for 2–3 days. I usually reheat gently on the stovetop to keep the sauce creamy.

Freezing

If you want to freeze, I recommend storing the sauce separately from the salmon. Freeze both in airtight containers for up to 2 months. I thaw in the fridge overnight and reheat gently for best results.

Reheating

Warm on low heat, stirring occasionally to prevent the cream from separating. I avoid microwaving as it can make the salmon dry and the sauce split.

Why You’ll Love This Recipe

Here’s why this dish has become one of my go-to meals:

Quick and easy – Perfect for weeknights but fancy enough for guests.
Creamy and indulgent – The sauce is velvety without being overly heavy.
Versatile – Works with different proteins or dairy-free alternatives.
Healthy – Rich in protein and omega-3s from salmon.
Customizable – Add veggies, spices, or wine to make it your own.

Ash Tyrrell