This Creamy Salmon Florentine is made with juicy, tender, baked salmon and topped with creamy spinach, shallots and mushrooms. I love salmon; however, I really don’t get to eat it as often as I would like because my husband doesn’t eat seafood. Oh, and let’s be honest it can get pretty pricey. Sometimes it’s difficult cooking two different meals. Typically, when I make Salmon Florentine I’ll make him Chicken Florentine instead.
This juicy, flaky salmon with a white wine-based cream sauce, spinach, and mushrooms is truly amazing! The best part about this Creamy Salmon Florentine is that you can serve it with just about anything. You can serve this dish with white or brown rice, mashed potatoes, over pasta or just as is. I prefer to pair this dish with steamed jasmine rice because the nutty flavor pairs perfectly with the salmon.
Creamy Salmon Florentine
- 1-2 Cups Spinach
- 1/2 Cup Sliced mushrooms
- 2 Cloves Sliced garlic
- 3/4 Cup Heavy cream
- 1/4 Cup Cream cheese
- 1/4 Cup White wine
- 4 Thinly sliced chicken breast
- Kosher salt & pepper
- Garlic powder
- Old Bay
- 1/2 Tablespoon Butter
- 1 Large Shallot, sliced
- 4 Pieces Fresh Salmon
- Preheat oven to 365 degrees.
- Coat the salmon in a little oil on both sides. Season with salt, pepper, old bay and garlic powder on both sides.
- Place salmon on a foil lined sheet tray.
- Bake for about 15 minutes, depending on the size and thickness of your salmon. Take the salmon out of the oven once cooked.
- Heat oil and butter in a large skillet over medium heat and add the mushrooms and shallots and sauté until tender (You may need to add a little oil). Add in garlic and sauce until fragrant.
- Add in white wine to deglaze the pan then let it simmer and reduce for a few minutes.
- Add in the spinach and cook until slightly wilted. Once the spinach has wilted add in the cream cheese and mix well.
- Once the cream cheese has been mixed together add in the heavy cream and simmer.
- Once the sauce has thickened, remove from the heat and spoon over salmon.