Easy Salmon Florentine is a creamy, comforting salmon dinner I love making when I want something rich, simple, and satisfying. I use tender salmon fillets, fresh spinach, mushrooms, garlic, and coconut cream to create a dairy-free Florentine-style sauce that feels cozy without being heavy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 to 5 salmon fillets
2 tablespoons olive oil, divided
3 large garlic cloves, minced
5 ounces fresh spinach, roughly chopped
6 ounces button mushrooms, sliced
1/4 cup vegetable broth
3/4 cup coconut cream
Kosher salt, to taste
Black pepper, to taste
Directions
I start by patting the salmon fillets dry, then I season both sides with salt and black pepper.
I heat 1 tablespoon of olive oil in a large skillet over medium heat. I place the salmon skin-side up and cook it for 4 to 5 minutes, until golden.
I flip the salmon and cook it for another 4 to 6 minutes, until it is cooked through and crisp on the outside. Then I transfer the fillets to a plate.
In the same skillet, I add the remaining olive oil and cook the garlic briefly until fragrant.
I add the mushrooms and cook them until tender and lightly golden. Then I pour in the vegetable broth and coconut cream, and I season the sauce lightly with salt and pepper.
I lower the heat and let the sauce simmer until it thickens slightly. I stir in the spinach and cook it just until wilted, about 1 to 2 minutes.
Finally, I return the salmon to the skillet and spoon the creamy spinach and mushroom sauce over the top. I serve it hot.
Servings and Timing
This recipe makes 4 servings.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories: 473 kcal per serving
Variations
I sometimes swap the button mushrooms for cremini mushrooms when I want a deeper, earthier flavor.
I also like adding a squeeze of lemon juice at the end for brightness. For a little heat, I stir in a pinch of red pepper flakes while the sauce simmers.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, I warm the salmon gently in a skillet over low heat with a splash of broth or coconut cream. I avoid high heat because I want the salmon to stay tender and the sauce to remain smooth.
FAQs
Can I use frozen salmon?
Yes, I can use frozen salmon as long as I thaw it completely first and pat it dry before cooking.
Can I use canned coconut milk instead of coconut cream?
Yes, I can use full-fat canned coconut milk, but the sauce will be slightly thinner than it is with coconut cream.
What can I serve with Salmon Florentine?
I like serving it with rice, cauliflower rice, mashed potatoes, roasted vegetables, or a simple green salad.
Can I make this recipe without mushrooms?
Yes, I can leave out the mushrooms and add more spinach or another vegetable like zucchini or asparagus.
How do I know when the salmon is cooked?
I know the salmon is cooked when it flakes easily with a fork and looks opaque in the center.
Conclusion
Easy Salmon Florentine is a simple, creamy, dairy-free dinner I enjoy when I want something flavorful but not complicated. I love the combination of golden salmon, garlicky mushrooms, wilted spinach, and coconut cream sauce, and it is a great recipe for a quick weeknight meal or a cozy family dinner.
📖 Recipe:
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Easy Salmon Florentine
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Halal
Description
A creamy, dairy-free salmon Florentine made with tender fillets, spinach, mushrooms, and coconut cream. This easy 30-minute dish is rich, comforting, and perfect for a quick yet elegant dinner.
Ingredients
4 to 5 salmon fillets
2 tablespoons olive oil, divided
3 large garlic cloves, minced
5 ounces fresh spinach, roughly chopped
6 ounces button mushrooms, sliced
1/4 cup vegetable broth
3/4 cup coconut cream
Kosher salt, to taste
Black pepper, to taste
Instructions
- Pat the salmon fillets dry and season both sides with salt and black pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Place the salmon skin-side up and cook for 4 to 5 minutes until golden.
- Flip the salmon and cook for another 4 to 6 minutes until cooked through. Transfer to a plate.
- In the same skillet, add the remaining olive oil and sauté the garlic until fragrant.
- Add the mushrooms and cook until tender and lightly golden.
- Pour in the vegetable broth and coconut cream, then season lightly with salt and pepper.
- Lower the heat and let the sauce simmer until slightly thickened.
- Stir in the spinach and cook until wilted, about 1 to 2 minutes.
- Return the salmon to the skillet and spoon the sauce over the top. Serve hot.
Notes
Swap button mushrooms for cremini for a deeper flavor.
Add a squeeze of lemon juice before serving for brightness.
For heat, include a pinch of red pepper flakes in the sauce.
Store leftovers in the refrigerator for up to 3 days.
Reheat gently over low heat with a splash of broth or coconut cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 473 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 95 mg
