Easy Salmon Florentine Recipe

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

Course Main Course

Cuisine French

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 393kcal

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
½ cup heavy cream half and half or whole milk
¼ cup grated Parmesan cheese 0.5 ounces
2 -3 cups baby spinach leaves roughly chopped

Pat salmon dry with a paper towel and season with salt and pepper.
Melt 1 Tablespoon of butter in a large skillet over medium-high heat.
Place salmon in a single layer in the pan, working in batches if necessary.
Cook salmon for 4-5 minutes on each side or until browned and cooked through.
Remove salmon to a serving dish and keep 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.
Whisk lemon juice, broth, heavy cream, and Parmesan cheese into the skillet.
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.
Add spinach to pan and simmer a few minutes more to wilt the spinach.
Pour Parmesan cream mixture over salmon and enjoy immediately.

See step-by-step pictures, serving ideas, and more above!

Top Tips:

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 you're 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.