This Salmon Florentine is an outstanding dinner recipe that will impress all salmon lovers. It’s rich and flavorful, and the salmon is perfectly flaky. If you want a fun and tasty way to enjoy salmon, I highly recommend that you give this a chance. It takes baked salmon up a few notches!
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I love the cream sauce! It’s bursting with onion and garlic flavor that enhances the velvety sauce. The addition of spinach and tomatoes adds color and texture and packs the recipe with healthy nutrients.
If you like spinach recipes, you will love Artichoke and Spinach Chicken Casserole and this healthy Spinach and Kale Soup.
Why You’ll Love This Recipe
- It’s healthy and delicious: Salmon is rich in omega-3 fatty acids, and spinach has plenty of antioxidants and fiber. Plus, they taste delish!
- It’s versatile: There are endless ways you may serve this recipe from over pasta or rice or with any vegetable side dish. It pairs with anything!
- It’s fancy yet comforting: This rich recipe is filling and comforting but still has an impressive presentation, showing how easy it is to elevate a simple dish.
Salmon Florentine Ingredients
These are the components needed to create this creamy spinach salmon dish. It’s incredibly simple but looks and tastes like a gourmet recipe.
- Salmon: Leave the skin on your salmon filets. They get nice and crispy in the oven for added texture.
- Veggies: I add cherry tomatoes and spinach for color. I also add onions and garlic to add sweetness and a delicate aroma to the Florentine sauce.
- Cream: The luxurious texture comes from heavy cream. It thickens perfectly on the stove so it’s not super thin but not lumpy.
- Spices: I add some salt, pepper, and red pepper flakes to the salmon before they bake. The remaining salt and pepper go into the sauce to ensure it’s seasoned well.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Cajun: Make it spicy by seasoning the salmon filets with your favorite cajun spice blend. You may even add some to the creamy spinach sauce.
- Mushroom: The earthy flavor of mushrooms adds depth and umami to this Florentine salmon.
- Lemon Rosemary: A squeeze of fresh lemon juice and sprigs of rosemary add brightness and woody flavor to the recipe.
How to Make Salmon Florentine
Here are the directions on how to make this salmon and spinach recipe. Ensure that you preheat your oven to 425 degrees F and line a baking sheet with parchment paper before you start prepping.
Step 1: Add oil and seasonings. Brush the skin of each salmon filet with olive oil and then arrange them on the baking sheet skin side down. Sprinkle ½ teaspoon of salt, ¼ teaspoon of pepper, and red pepper flakes on top of each piece.
Step 2: Bake the salmon. Put them in the oven and bake for about 14-17 minutes or until the salmon flakes perfectly with a fork.
Step 3: Cook the onions. Heat a medium skillet over medium heat and add chopped onions. Cook them for 3-5 minutes or until they become soft and translucent.
Step 4: Add garlic and spinach. Stir in the minced garlic and spinach. Pop the lid on and cook them for a few minutes or until the spinach starts to wilt. Drain off any excess moisture.
Step 5: Stir in cream and seasonings. Pour the heavy cream into the skillet and add the remaining salt and pepper. Allow the sauce to continue to bubble and cook at medium heat until it thickens.
Step 6: Add tomatoes. Add the cherry tomatoes to the cream sauce and cook them for about 2 minutes.
Step 7: Spoon over salmon and serve. Spoon the spinach Florentine mixture over the top of each salmon filet and then, garnish them with extra strips of spinach. Enjoy!
Recipe Tips
- Don’t overcook the spinach: The spinach cooks quickly. Add it towards the end just so it can wilt. Overcooked spinach becomes very mushy.
- Avoid microwaving leftovers: This baked salmon and spinach cream sauce doesn’t reheat well in the microwave. The sauce may separate and the salmon will become rubbery. I highly recommend using a skillet over medium-low heat instead.
- Don’t burn the cream: Watch the stove and don’t let the heat get too high when you cook the heavy cream. It might burn or curdle!
If you love recipes like this tasty salmon with spinach and tomatoes, you may also enjoy this Pesto Salmon, Salmon Wellington, Baked Salmon with Mayo or this Herb Crusted Salmon!
Storage Directions
- Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing the cream sauce because it will separate and not reheat easily.
- Make Ahead: Bake the salmon up to 24 hours ahead of time and store the filets in the refrigerator. Gently reheat them in the oven and make the spinach mixture fresh.
Serving Suggestions
- One of the best veggies to pair with salmon is asparagus. I love this quick and easy asparagus as a side with this recipe.
- Some other simple vegetables you could prepare are roasted red cabbage steaks and sauteed cauliflower.
- I love pouring extra sauce over the top of air fried garlic potatoes for a super rich dinner.
- Even Texas toast in the air fryer is perfect for sopping up the spinach cream sauce.
Recipe FAQs
Of course! Cook the filets at 400 degrees F for 12-15 minutes or until flaky. Ensure they have plenty of airflow so feel free to cook them in batches so they don’t overlap in the air fryer basket.
Yes, but it must be thawed first. Do not cook the salmon frozen because it will not cook evenly.
Yes! Cook the salmon at 400 degrees F for 10-12 minutes. Ensure most of the cooking is skin-side down to ensure it gets nice and crispy.
More Delicious Salmon Dishes
Do you like salmon recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Salmon Florentine
Ingredients
- 1 pounds Salmon with skin cut into 4 filets
- 2 tablespoon Olive oil divided
- ½ cup Diced onion
- 2 tablespoon Minced garlic
- 2 cups Fresh spinach
- 1 cup Heavy whipping cream
- ½ cup Cherry tomatoes halved
- 1½ teaspoon Salt divided
- ½ teaspoon Pepper
- ¼ teaspoon Red pepper flakes
Instructions
- Preheat oven to 425℉
- Prepare a baking sheet by lining it with parchment paper.
- Brush skin side of salmon with 1 tablespoon of olive oil and place it on the prepared baking sheet.
- Season salmon with 1⁄2 teaspoon salt, 1⁄4 teaspoon pepper, and red pepper flakes.
- Bake salmon for 14-17 minutes or until salmon flakes apart with a fork. Bake time will depend on the thickness of your filets.
- While salmon is baking, heat remaining tablespoon of oil in a medium skillet over medium heat.
- Add onions and cook until they become transparent.
- Add garlic and spinach. Cover and allow spinach to cook down. Stir occasionally.
- Drain liquid off and return the skillet to the stove.
- Add heavy whipping cream, 1 teaspoon salt, and 1⁄4 teaspoon pepper. Continue cooking until sauce thickens. Stir frequently.
- Add cherry tomatoes. Cook for an additional 2 minutes.
- Spoon mixture over top of baked salmon.
- Top with strips of fresh spinach and serve.
Notes
- Store leftovers of this salmon and spinach sauce in an airtight container in the refrigerator for up to 3 days.
- Try cooking the salmon filets in the air fryer or on the grill instead of the oven.
- Keep an eye on the spinach. If it overcooks, it can take on a wet and mushy texture.
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