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Easy Creamy Salmon Florentine Recipe
Ash Tyrrell

Easy Creamy Salmon Florentine Recipe

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Garnish with extra Parmesan or a lemon wedge. Serve immediately while warm. I love how the creamy sauce makes every bite comforting yet elegant.

Notes

  • 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.