Creamy Salmon Florentine: A Rich and Elegant Dinner That’s Ready in 30 Minutes

If you’re in the mood for something indulgent, elegant, and surprisingly simple to make, Creamy Salmon Florentine is calling your name. This dish takes buttery, flaky salmon fillets and nestles them in a luscious garlic-Parmesan cream sauce loaded with spinach (that’s the Florentine twist) and just a hint of lemon.

It’s the kind of recipe you’d expect to order at a cozy bistro or romantic restaurant—but it’s entirely doable in your own kitchen in under 40 minutes.

Whether you’re cooking for date night, meal prep, or a family dinner that needs to impress, this dish brings both comfort and class to the table.

Let’s dive into this creamy salmon dream.

Why You’ll Love Creamy Salmon Florentine

Rich and Flavorful

The sauce is made with heavy cream, garlic, Parmesan, and fresh spinach. It’s creamy without being overwhelming and complements the salmon beautifully.

One-Pan Wonder

Yes, it’s all made in one skillet. Less mess, more flavor.

Fast and Elegant

From prep to plate in under 40 minutes. Fancy doesn’t have to take forever.

Healthy Comfort Food

Loaded with omega-3s from the salmon and nutrients from spinach, all tucked in a comforting creamy base.

Customizable

You can make it dairy-free, low-carb, or extra spicy with just a few tweaks.

Ingredients (With Exact Measurements)

This recipe serves 4 and makes enough sauce to spoon generously over pasta, rice, or veggies if you’d like.

For the Salmon

• 4 salmon fillets (6 oz each), skin-on or skinless
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• ½ teaspoon paprika (optional, for color)

For the Creamy Florentine Sauce

• 2 tablespoons butter
• 4 garlic cloves, minced
• 1 small shallot or ½ small onion, finely chopped
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 1 tablespoon lemon juice
• 4 cups fresh baby spinach (about 4 oz)
• Salt and pepper, to taste
• ¼ teaspoon crushed red pepper flakes (optional)

Optional Add-ins

• ¼ cup sun-dried tomatoes, chopped
• 2 tablespoons white wine
• ½ teaspoon Dijon mustard for tang

How to Make Creamy Salmon Florentine

Follow these simple steps to make the salmon perfectly golden and the sauce creamy and rich.

Step 1: Season and Sear the Salmon

• Pat salmon fillets dry with paper towels.
• Season with salt, pepper, garlic powder, and paprika.
• Heat olive oil in a large skillet over medium-high heat.
• Place salmon skin-side down and cook for 4–5 minutes. Flip and cook another 3–4 minutes until golden and cooked through.
• Remove salmon and set aside on a plate.

Step 2: Make the Sauce Base

• Lower heat to medium. In the same skillet, melt butter.
• Add chopped shallot and sauté for 2–3 minutes until translucent.
• Add minced garlic and sauté for 30 seconds until fragrant.
• (Optional) Deglaze the pan with white wine and let it reduce for 1–2 minutes.

Step 3: Add Cream and Spinach

• Pour in heavy cream and stir gently.
• Bring to a gentle simmer.
• Stir in Parmesan cheese and let it melt into the sauce.
• Add spinach and cook until wilted, about 1–2 minutes.
• Add lemon juice, crushed red pepper flakes, and adjust salt and pepper to taste.

Step 4: Return Salmon to Pan

• Nestle the salmon fillets back into the skillet.
• Spoon the sauce over the top.
• Simmer gently for 2–3 minutes to heat everything through.

Step 5: Serve

• Serve hot, garnished with fresh parsley or lemon wedges.
• Pair with your choice of sides (see ideas below!).

Best Side Dishes for Salmon Florentine

This rich dish pairs best with simple, mild sides that let the creamy sauce shine.

Starches

• Mashed potatoes
• Creamy polenta
• Buttered pasta (angel hair or linguine)
• Steamed white or brown rice
• Quinoa or couscous

Vegetables

• Roasted asparagus
• Steamed green beans
• Sautéed zucchini
• Blistered cherry tomatoes

Breads

• Warm baguette
• Garlic toast
• Herbed flatbread

Flavor Variations and Substitutions

This dish is flexible and can be easily adjusted to suit your tastes.

Make It Dairy-Free

• Use coconut cream instead of heavy cream
• Swap Parmesan with nutritional yeast or dairy-free Parmesan

Add More Veggies

• Stir in mushrooms, peas, or artichoke hearts
• Add sun-dried tomatoes for a Mediterranean twist

Make It Spicy

• Add extra red pepper flakes
• Stir in a spoon of Calabrian chili paste

Go Low-Carb

• Serve over cauliflower rice or sautéed spinach instead of pasta or rice

Use Other Proteins

• Shrimp, chicken cutlets, or scallops work beautifully with this sauce

Make-Ahead and Storage Tips

To Store

• Cool completely and store in an airtight container
• Keep in the fridge for up to 3 days

To Reheat

• Gently warm in a skillet over low heat
• Add a splash of cream or milk to loosen the sauce
• Avoid the microwave—it may dry out the salmon

To Freeze

• Not recommended. Cream sauces and spinach don’t freeze well. For best texture, make fresh.

Tips for Success

Don’t Overcook the Salmon

Salmon is best slightly underdone when removed from heat. It continues to cook from residual heat.

Use Fresh Parmesan

Pre-shredded cheese can make the sauce grainy. Grate it fresh for smoothness.

Add Spinach at the End

Spinach wilts fast. Add it last so it stays vibrant and doesn’t overcook.

Deglaze for Depth

A splash of wine or broth in the pan before adding cream lifts up all those flavorful browned bits.

What Is “Florentine,” Anyway?

“Florentine” is a French term that refers to dishes made with spinach—named after Florence, Italy. Whenever you see “Florentine” on a menu, expect a creamy, rich dish with spinach at its core.

Salmon Florentine combines that creamy spinach base with hearty fish for a restaurant-quality meal that feels special.

Conclusion: A Restaurant-Worthy Meal at Home

Creamy Salmon Florentine is the perfect fusion of rich, comforting flavors and elegant presentation. It’s a dish that works as well for Tuesday night as it does for a dinner party. And the best part? It’s deceptively easy.

Serve it with crusty bread, pour a glass of chilled white wine, and you’ll swear you’re dining in a European bistro. Simple ingredients, one pan, and unforgettable flavor.

Make it once—and it might just become your new signature dish.

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FAQs

1. Can I use frozen salmon fillets?

Yes, but make sure to thaw them completely and pat them dry before cooking. Excess water will interfere with browning.

2. What can I use instead of heavy cream?

Try half-and-half, full-fat coconut milk, or a roux-based béchamel sauce if you prefer something lighter.

3. Can I make this ahead of time?

You can cook the sauce ahead and store it separately. Reheat gently and add fresh-cooked salmon before serving.

4. Is this recipe keto-friendly?

Yes, it’s naturally low in carbs! Just skip any starchy side dishes and serve with cauliflower rice or extra veggies.

5. How can I tell when salmon is done?

It should flake easily with a fork and reach an internal temperature of 145°F. It’s okay if the center is slightly pink—it will continue cooking off heat.

6. Can I use spinach from a bag?

Yes! Pre-washed baby spinach from a bag is perfect. No need to chop.

7. What wine pairs best with this dish?

A dry white wine like Chardonnay, Pinot Grigio, or Sauvignon Blanc complements the creaminess and lemon in the sauce.

8. Can I double the sauce for pasta?

Absolutely! Just double the cream, cheese, and spinach, and toss with cooked pasta or gnocchi for a creamy, dreamy bowl.

9. What if my sauce is too thick?

Thin it with a splash of cream, milk, or broth until it reaches your desired consistency.

10. Is there a dairy-free way to make this creamy?

Yes! Use full-fat coconut milk or cashew cream in place of the dairy. Vegan Parmesan can mimic the flavor beautifully.