Salmon Florentine
User Reviews
4.9
48 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
25 mins
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Servings
4
-
Calories
983 kcal
-
Cuisine
Italian
Salmon Florentine
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You don't need to go to Florence, Italy to enjoy this FAST and EASY Italian-inspired salmon recipe at home! Tender flaky salmon is bathed in a decadent cream sauce made with heavy cream, wine, Parmesan cheese, and more! Fresh spinach and mushrooms add extra texture and flavor to this super flavorful fish dish!
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Ingredients
- 2 to 3 tablespoons olive oil divided
- 4 salmon filets 6 to 8 ounces each* (See Notes)
- 1 cup sliced baby portobello mushrooms white mushrooms may be substituted
- 3 to 4 cloves garlic finely minced
- 1 ½ cups heavy cream
- ½ cup dry white wine such as chardonnay, pinot grigio, sauvignon blanc; or sub with good quality chicken broth
- 1 tablespoon lemon juice
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon unsalted butter optional
- 2 cups fresh spinach or to taste
- salt to taste
- freshly ground black pepper to taste
- red pepper flakes optional for garnishing
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Instructions
- To a large, heavy-bottomed skillet (such as cast iron), add half the olive oil, salmon (skin side down if it has skin), and sear over medium heat for about 4 minutes (no skin) and 6 minutes (with skin) or until the salmon forms a nice little crust.
- Flip it and cook for another 3 to 4 minutes, or until cooked through and as done as desired; remove it from the skillet and set aside on a plate. Tip - Do not overcook it. The salmon will also continue to cook from the internal heat and carryover cooking even after you remove it from the skillet so take this into account.
- Add the remaining oil, mushrooms, and cook for about 4 minutes or until they're beginning to soften; stir frequently.
- Add the garlic and cook for 1 minute or until fragrant; stir nearly constantly.
- Add the heavy cream, wine, lemon juice, Parmesan, and simmer for 3 minutes; stir intermittently.
- Optionally add the butter and allow it to melt (recommended because it adds great richness) and add the salt and pepper to taste, and stir to combine.
- Add the spinach, turn the heat to low, cover the skillet with a lid, and allow the spinach to wilt, about 3 minutes.
- Optionally sprinkle with red pepper flakes and serve immediately. Salmon is best warm and fresh but extra will keep airtight in the fridge for up to 3 days or in the freezer for up to 3 months; reheat gently and slowly to avoid breaking the cream sauce.
Notes
- *Salmon - I recommend going to the butcher case in your local supermarket and buying four salmon filets. They usually come with the skin on and are about 6 to 8 ounces each. Many times they will have been previously frozen, flown in, and they thaw as they sit in the butcher case.
- If you want to buy organic, wild, or farmed salmon – and with or without skin – the choice is up to you.
- Salmon can be pricey so buy what you feel is a good choice for you and based on how it looks.
- I like salmon filets that are quite thick in the center (center cuts) and try to avoid the thinner edge pieces.
- Although, you can also just buy one very large slab of salmon rather than filets and butcher it into 4 pieces yourself. Or ask the butcher to do it for you. This can often be cheaper than buying four center cut filets.
Nutrition Information
Show Details
Serving
1
Calories
983kcal
(49%)
Carbohydrates
9g
(3%)
Protein
58g
(116%)
Fat
77g
(118%)
Saturated Fat
31g
(155%)
Polyunsaturated Fat
40g
Trans Fat
1g
Cholesterol
262mg
(87%)
Sodium
552mg
(23%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 983 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 983kcal | 49% |
| Carbohydrates | 9g | 3% |
| Protein | 58g | 116% |
| Fat | 77g | 118% |
| Saturated Fat | 31g | 155% |
| Polyunsaturated Fat | 40g | 235% |
| Trans Fat | 1g | 50% |
| Cholesterol | 262mg | 87% |
| Sodium | 552mg | 23% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
48 reviews
Excellent
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