Name: Easy Creamy Salmon Florentine Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: For the Salmon:; Salmon fillets (4), skin removed; ¼ teaspoon salt; ¼ teaspoon red chili flakes; 2 tablespoons vegetable oil; For the Florentine Sauce:; 1 finely chopped onion; 1 tablespoon minced garlic; ½ pound (250 g) mushrooms, sliced; 1¼ cups half & half; 1 tablespoon cornstarch; 2 tablespoons Parmesan cheese, grated; 7 ounces (200 g) baby spinach; ¼ teaspoon red chili flakes; 1 tablespoon lemon juice; Salt, to taste

There’s just something so satisfying about a creamy, flavorful dish that comes together in under 30 minutes but still feels restaurant-quality. This creamy salmon Florentine is all of that and more. Tender, perfectly seared salmon fillets swimming in a rich, garlicky sauce with baby spinach and mushrooms—it’s a weeknight dinner that’ll impress anyone sitting at your table. Plus, it’s made with simple ingredients you probably already have in your fridge!

I still remember the first time I made this dish. I had family coming over for dinner, and I wanted something quick but still a little special. It was one of those last-minute “what’s in my fridge?” situations, and somehow, it just clicked. The buttery salmon, the creamy Florentine sauce, and the earthy mushrooms—it all came together beautifully. My sister called me the next day for the recipe, and I knew this one was a keeper.

Let me take you through how to make this delightful dish, with plenty of tips to help you nail it the first time!

The origins of Florentine-style dishes

Florentine dishes are all about featuring spinach, inspired by the cuisine of Florence, Italy. While the exact history is murky, it’s said that Catherine de’ Medici, an Italian queen who married into French royalty, popularized the use of spinach in French cuisine. Over time, “Florentine” became shorthand for recipes that combine spinach with creamy, rich sauces. Today, variations of Florentine recipes appear all over the world, and this salmon Florentine is my personal twist on this classic style.

Let’s talk ingredients: The heart of the recipe

Salmon fillets

Salmon is the star of this recipe, and you want it fresh, flaky, and flavorful. Skinless fillets work best here, as they absorb the sauce beautifully. If fresh salmon isn’t available, frozen fillets are a great alternative—just make sure to thaw them thoroughly before cooking.

Pro tip: For the best results, opt for wild-caught salmon over farmed. It has a richer flavor and firmer texture.

Mushrooms

The mushrooms add an earthy, savory element that pairs perfectly with the creamy sauce. I like using cremini or button mushrooms, but portobellos would work too. If you’re not a mushroom fan, zucchini slices or even sun-dried tomatoes are fantastic substitutes.

Baby spinach

The spinach brings a fresh, slightly sweet note to balance the richness of the sauce. Baby spinach is ideal because it wilts quickly and evenly. Can’t find fresh spinach? Frozen spinach (thawed and drained well) works like a charm!

Half & half

This is what gives the sauce its creamy, luxurious texture without being overly heavy. You can swap it for heavy cream if you want a richer sauce or whole milk for a lighter version.

Parmesan cheese

This adds a touch of salty, nutty depth to the sauce. Grate your Parmesan fresh—it makes a big difference in flavor! If you’re out, Pecorino Romano or even nutritional yeast (for a dairy-free option) can work in a pinch.

Lemon juice

Just a splash brightens up the sauce and ties all the flavors together. Freshly squeezed is best, but bottled lemon juice works if that’s what you’ve got.

Kitchen gear you’ll need (and what you can improvise)

For this recipe, a good non-stick pan is essential—it makes searing the salmon and creating the sauce much easier. A large pan with high sides is ideal since the spinach takes up a lot of space before it wilts.

If you don’t have a non-stick pan, a well-seasoned cast iron skillet works too, though you’ll need to keep a close eye to prevent sticking. Other handy tools include:

A wooden spoon for stirring the sauce (it won’t scrape your pan).
A small bowl for dissolving the cornstarch.
Tongs to flip the salmon easily.

No need for fancy gadgets here—just the basics will do!

Step-by-step: How to make creamy salmon Florentine

Step 1: Sear the salmon

Start by heating the vegetable oil in a large non-stick pan over medium-high heat. While the oil heats, season the salmon fillets with salt and red chili flakes. When the pan is hot, carefully place the salmon fillets in, letting them sizzle away.

Cook for about 5 minutes per side, or until the salmon develops a golden crust and is cooked through. Be gentle when flipping them so they don’t fall apart. Once cooked, transfer the salmon to a plate and set it aside.

My tip: Resist the urge to poke at the salmon too much while it’s cooking—this helps develop that beautiful sear!

Step 2: Make the Florentine sauce

In the same pan, sauté the finely chopped onion until translucent. Add the minced garlic and let it cook for about 30 seconds, just until fragrant. Toss in the mushrooms, stirring occasionally until they’re browned and tender.

Dissolve the cornstarch in your half & half, then pour it into the pan. Stir in the grated Parmesan and bring everything to a gentle simmer. Watch as the sauce thickens slightly—it should coat the back of a spoon.

Step 3: Wilt the spinach and season

Add the baby spinach to the pan, stirring it into the sauce until it wilts completely. This only takes a couple of minutes. Sprinkle in a pinch of salt, red chili flakes, and the tablespoon of lemon juice for a bright, zesty kick.

Step 4: Finish with the salmon

Finally, return the seared salmon fillets to the pan, spooning some of that luscious sauce over the top. Let everything heat through for a minute or two, and you’re ready to serve!

Variations you’ll love to try

Gluten-free: This dish is naturally gluten-free! Just double-check that your cornstarch and Parmesan are labeled gluten-free.
Dairy-free: Swap the half & half with coconut cream and use a dairy-free Parmesan alternative. The result is still creamy and flavorful, with a hint of coconut sweetness.
Low-carb: Serve it over zoodles (zucchini noodles) or cauliflower rice instead of pasta or mashed potatoes.
Seasonal spin: In the summer, toss in a handful of cherry tomatoes for a burst of sweetness. In the fall, swap the mushrooms for diced butternut squash.

Serving ideas to make it shine

Serve this creamy salmon Florentine with a side of steamed broccoli, roasted asparagus, or even garlic green beans for a complete meal. For a more indulgent option, spoon the sauce over buttery mashed potatoes or serve it with a side of crusty bread to soak up every drop of that sauce.

When plating, place the salmon fillet on a bed of the spinach-mushroom sauce and drizzle a little extra sauce on top. Garnish with a sprinkle of freshly grated Parmesan and maybe a pinch of red chili flakes for a pop of color.

Beverage pairings

This dish pairs beautifully with a refreshing citrus drink. A sparkling lemon-lime soda or even a homemade lemonade with a hint of basil complements the creamy, zesty flavors. For a cozier vibe, try serving it with iced green tea or a light cucumber-mint mocktail.

Storage and reheating tips

Got leftovers? Lucky you! Store any leftover salmon and sauce in an airtight container in the fridge for up to 2 days. To reheat, gently warm it in a pan over low heat, adding a splash of half & half or water to loosen the sauce if needed.

Avoid microwaving, as it can overcook the salmon and make it dry. Trust me, the stovetop method is worth the extra minute or two.

Scaling the recipe for a crowd (or just yourself)

Cooking for a smaller group? Halve the recipe—it’s easy to do without compromising the flavor. Feeding a crowd? Double the sauce ingredients to ensure everyone gets plenty to drizzle over their salmon.

If scaling up, use two pans to sear the salmon or cook in batches to avoid overcrowding. A crowded pan means less searing and more steaming, which we definitely don’t want here!

Potential pitfalls and how to avoid them

Sauce too thick? Add a splash of water, milk, or half & half to thin it out to your liking.
Sauce too thin? Let it simmer for a few extra minutes, or dissolve a little more cornstarch in water and stir it in.
Overcooked salmon? Keep a close eye on the cooking time. Salmon cooks quickly, so it’s better to undercook slightly and let it finish in the sauce.

Give it a try!

There’s something magical about transforming simple ingredients into a dish that feels so special. This creamy salmon Florentine is proof that you don’t need hours in the kitchen to create a meal that wows. Give it a try, and feel free to put your own spin on it. Cooking is all about experimenting and finding what works best for you—so don’t be afraid to make this recipe your own!