Name: Easy Salmon Florentine Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 pound salmon fillets (boneless, skinless); Salt and pepper to taste; 2 Tablespoons butter (divided; olive oil can be substituted for 1 Tablespoon of butter used to cook the salmon); 1 Tablespoon flour; 3 garlic cloves (minced); Juice of 1 lemon (about 2 Tablespoons); 1 cup chicken broth (low salt; or vegetable broth); 1/2 cup heavy cream (half and half or whole milk); 1/4 cup grated Parmesan cheese (0.5 ounces); 2 -3 cups baby spinach leaves (roughly chopped)

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Whip up this easy Salmon Florentine recipe with fresh spinach and a luscious Parmesan cream sauce in just 30 minutes on the stovetop!

A serving of salmon florentine with a creamy spinach sauce on a white plate.

Hello, fellow salmon and spinach lovers! If you're anything like me, finding new ways to enjoy this leafy green vegetable is always a win. That's why I'm super excited to share this Florentine salmon recipe with you.

Just like the pairing of scallops and wilted spinach, it's a one-pan wonder. But this dish marries healthy salmon with a Parmesan cream sauce laced with fresh spinach. Both recipes are keto and family-friendly.

But if you fell hard for creamy spinach artichoke chicken, you're in for a treat. We used a variation of the lemon cream sauce in this salmon recipe!

More reasons to love this recipe:

This quick and easy recipe is ready in under 30 minutes.
There's only one skillet to clean.
It's elegant and weeknight dinner-friendly.
It combines the health benefits of salmon and spinach in one delicious dish.

Jump to:

Ingredient Notes
Directions with Pictures
Top Tip
Storage and Reheating
What to Serve with Salmon Florentine
More Delicious Salmon Recipes
📋 Recipe

Ingredient Notes

You'll need these ingredients to make delicious salmon florentine with a creamy spinach sauce:

Labeled ingredients to make recipe: salmon, fresh spinach, cream, lemon juice, salt and pepper, Parmesan cheese, broth, butter, garlic, and flour.

Boneless, skinless salmon fillets - If you prefer salmon with the skin, you can use it instead. It will easily come off after the fish is cooked.
Baby spinach leaves - Leave the leaves whole or roughly chop if they are on the larger side. Remove the stems if desired. If the spinach is tender, it's really not necessary; just remove any hard stems. Frozen cut-leaf spinach is also an option. Defrost and press out any excess water before adding it to the sauce.
Heavy whipping cream - Heavy cream, half and half, or whole make can also be used. The higher the fat content, the creamier the sauce.
Chicken broth or vegetable broth tastes great in this recipe.

Please refer to the recipe card below for the full list of ingredients and detailed instructions.

Directions with Pictures

Here's how to make this easy salmon florentine recipe on the stovetop:

Salmon fillets in a large non-stick skillet, partially covered with a lid.

Season salmon filets with salt and pepper. Melt 1 Tablespoon of butter or olive oil in a large skillet non-stick pan over medium-high heat.

Place fillets in a single layer in the pan and cook for 4-5 minutes on each side or until browned and cooked through. See the top tips below for cooking salmon.

Butter, garlic and flour being whisked in a large skillet.

Remove the cooked salmon to a serving dish and tent with aluminum foil to keep it warm.

Melt the remaining butter in the pan. Add minced garlic and cook for about 1 minute. Add flour and stir to create a roux, about 1 minute more.

Broth being poured and whisked into skillet with heavy cream, Parmesan cheese, lemon juice, butter, and garlic.

Whisk heavy cream, broth, lemon juice, and Parmesan cheese into the pan. Bring the cream sauce to a boil over medium-high heat and then reduce to medium-low. Simmer for about 5 minutes or until slightly thickened and creamy, whisking occasionally throughout.

Baby spinach leaves being added to skillet with Parmesan cream sauce.

Add spinach to the pan. Simmer for a few minutes more to wilt the spinach.

Two salmon fillets with creamy florentine sauce on a serving platter with half a lemon and a bunch of fresh parsley in the background.

Return the salmon to the pan, spoon the sauce over the top, and enjoy it with a sprinkling of extra Parmesan cheese, lemon wedges, and a fresh parsley garnish!

Note: If you enjoy baked or grilled salmon, use your preferred cooking method and simply make the sauce!

Top Tip

Don't overcook the salmon. It should easily flake with a fork but will be a shade of pink and moist depending on the type of salmon. It's done when the internal temperature reaches 145°F according to the FDA. Use an instant-read thermometer to check it. Since the fish rests while making the sauce, you can usually remove it at 140°F, and it will come up to the proper temperature if it's covered.
If the salmon filets are thick, partially cover the skillet with a lid after cooking the first side. This step will trap the heat and moisture, and cook it through before the bottoms become too brown.

Storage and Reheating

Store leftover salmon florentine in an airtight container in the refrigerator for about 2 days.

To reheat, warm fish and sauce over low heat in a covered skillet on the stove or microwave on 50% power in short bursts until heated through.

What to Serve with Salmon Florentine

Make a meal with creamy salmon Florentine even better with a crispy green side salad, roasted fingerling potatoes, seasonal vegetables, and crusty whole-grain bread.