Easy Salmon Florentine
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
473 kcal
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Course
Main Course
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Cuisine
Italian
Easy Salmon Florentine
Description
In Easy Salmon Florentine, salmon fillets are pan-seared skin-side down until crisp and then flipped to finish cooking through with a golden crust. The sauce is prepared in the same pan, starting with garlic sautéed in olive oil, then adding sliced mushrooms and fresh spinach. Vegetable broth and coconut cream are simmered to create a thick, creamy sauce seasoned with salt and black pepper. The sauce's gentle richness from the coconut cream complements the tender salmon and the slightly browned mushrooms, while spinach adds bright, wilted greens. Serving the salmon topped with this sauce offers a balanced dish of flaky fish and creamy vegetables. Fresh spinach and mushrooms are recommended for best texture and flavor.
Ingredients
- 4-5 salmon skin on, fillets
- 2 Tbsp olive oil divided
- 3 Large garlic pressed, cloves
- 5 oz spinach roughly chopped, about ¾ Cup, fresh
- 6 oz button mushrooms sliced, ¾ cup
- ¼ Cup vegetable broth
- ¾ Cup coconut cream
- kosher salt to taste
- black pepper to taste
Instructions
- Rinse the fish and pat dry with a paper towel, then place it into the prepared baking tray.
- Season with some salt and pepper.Heat 1 Tbsp of oil in a large non-stick pan over medium heat. Add salmon, skin side up, and cook undisturbed for 4-5 minutes, until golden.
- Gently flip the fillets on the other side, and continue to cook for 4-6 minutes, or until cooked through and skin is crispy.
- Once the salmon is done, set aside on a plate.Heat remaining oil in the same pan over medium-high heat. Add garlic and cook until fragrant.
- Add mushrooms and cook until slightly golden brown and tender. Add broth and coconut cream, season with salt and pepper, if needed.
- Reduce the heat to low and let it simmer until sauce is thickened, then stir in spinach and cook until wilted, 1-2 minutes.
- Return the salmon back to the pan, and spoon the creamy spinach and mushrooms on top. Serve hot and enjoy!
Notes
- Use Thai Kitchen canned coconut milk labeled as coconut cream, or substitute with heavy cream if preferred.
- Fresh spinach is best for optimal texture and taste.
- Choose fresh mushrooms rather than canned for better flavor and consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 473 kcal
% Daily Value*
| Calories | 473kcal | 24% |
| Carbohydrates | 7g | 2% |
| Protein | 38g | 76% |
| Fat | 34g | 52% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 94mg | 31% |
| Sodium | 166mg | 7% |
| Potassium | 1321mg | 28% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 3422IU | 68% |
| Vitamin C | 13mg | 14% |
| Calcium | 66mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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