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Easy Creamy Salmon Florentine

Tender seared salmon in velvety garlic-Parmesan cream sauce with wilted spinach for an elegant 30-minute dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 fillets salmon about 6 oz each, feel free to substitute with trout or chicken
  • 2 tablespoons oil for searing
  • salt and pepper to taste
  • 1 cup heavy cream use coconut cream for dairy-free alternative
  • 3 cloves garlic minced, fresh garlic is preferred
  • 1/2 cup Parmesan cheese freshly grated, Pecorino Romano or nutritional yeast works well as vegan options
  • 2 tablespoons lemon juice lime juice can also be substituted
  • 1/4 cup white wine optional; omit or use vegetable broth for non-alcoholic version
  • 1/2 teaspoon red pepper flakes adjust according to your spice preference
  • 4 cups fresh spinach swap with kale or Swiss chard if desired
  • 1/2 cup sun-dried tomatoes optional; fresh tomatoes can be used in a pinch

Equipment

  • large skillet
  • spatula
  • whisk

Method
 

  1. Pat salmon fillets dry with paper towels and season both sides generously with salt and pepper.
  2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Sear salmon for 4-5 minutes per side until golden brown and cooked through. Transfer to a plate.
  3. In the same skillet over medium heat, add minced garlic and sauté for 30 seconds until fragrant. Add white wine (if using) and let bubble for 1 minute.
  4. Add cream and bring to a gentle simmer. Stir in Parmesan cheese and lemon juice, whisking until cheese melts and sauce thickens, about 2-3 minutes. Add red pepper flakes.
  5. Add spinach and sun-dried tomatoes to the sauce. Stir until spinach wilts completely, about 1-2 minutes.
  6. Return salmon to the skillet, spooning sauce over the top. Heat together for 1-2 minutes. Garnish with extra Parmesan or fresh parsley before serving.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered skillet over low heat, adding a splash of cream if needed. Dairy-Free: Use coconut cream and nutritional yeast for a delicious dairy-free version. Protein Swaps: Boneless chicken breasts (cook 6-7 minutes per side) or large shrimp (2-3 minutes per side) work beautifully. Wine Alternative: Use vegetable or chicken broth instead of white wine. Serve with mashed potatoes, rice pilaf, crusty bread, or roasted vegetables for a complete meal.