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
