The best part is that you can serve Salmon Florentine with just about ANYTHING. You can serve this dish with mashed potatoes, over pasta, with extra veggies, or just as is. I love it with mashed potatoes if I’m feeling like I want a little extra comfort, and I love it as is, with extra spinach and mushrooms, if I’m feeling more of a lighter fare.
Salmon Florentine
Salmon Florentine is made with juicy, tender, baked salmon and topped with creamy spinach and mushrooms.
Course: dinner Cuisine: American
Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes
Servings: 2 Calories: 713kcal
Ingredients
- 1 lb salmon
- 1/2 cup diced onion
- 3 large garlic cloves pressed
- 5 oz fresh spinach chopped
- 6 oz baby bella mushrooms sliced
- 1/4 cup white wine
- 3/4 cup heavy whipping cream
- Salt
- 1/2 tsp red pepper flakes
Instructions
- Preheat the oven to 425 and line a small rimmed baking sheet with parchment paper.
- Rub the bottom of the salmon with oil and place it skin down on the parchment paper.
- Season salmon with salt and pepper.
- Bake for 13-18 minutes, depending on the size and thickness of your salmon piece. (Take salmon out once cooked.)
- While salmon is cooking, heat up a large pan over medium heat. Add some cooking oil and diced onion. Saute onion until transparent.
- Add mushrooms, garlic, and spinach. Cover and let the spinach cook down, stirring occasionally.
- Once spinach is cooked down, drain off the liquid that accumulated from mushrooms and spinach.
- Return to the stove and add white wine. Simmer for a few minutes to cook down the alcohol.
- Add heavy whipping cream and mix well. Season with salt and red pepper flakes. Stir and cook for a few minutes.
- Add spinach and mushroom mixture to the cooked salmon, over the top.
Nutrition
Calories: 713kcal | Carbohydrates: 14g | Protein: 51g | Fat: 47g | Saturated Fat: 22g | Cholesterol: 247mg | Sodium: 206mg | Potassium: 2052mg | Fiber: 2g | Sugar: 3g | Vitamin A: 8195IU | Vitamin C: 24.8mg | Calcium: 188mg | Iron: 4.1mg
