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Key Ingredients & Substitutions

Salmon: Fresh salmon fillets are best for this recipe, giving you a flaky texture. If fresh isn’t available, frozen fillets work just fine. Just ensure they’re fully thawed before cooking.

Spinach: Fresh spinach is ideal, but if you have frozen spinach on hand, it can be used too. Just make sure to thaw and drain excess water before adding it to the pan.

Mushrooms: I love using cremini mushrooms for their rich flavor, but white button mushrooms work too. If you’re looking for a more unique taste, shiitake mushrooms are another great option.

Heavy cream: For a lighter option, you can substitute half-and-half or coconut cream. Keep in mind that this may alter the final flavor a bit.

Parmesan cheese: Grated Parmesan enhances the sauce beautifully. If you want a dairy-free option, nutritional yeast can give a cheesy flavor—just use it sparingly.

How Do You Cook Salmon Perfectly Every Time?

Cooking salmon just right can be tricky, but do not worry! Here’s how to achieve that perfect flakiness:

• Start by heating your skillet on medium-high. A hot pan gives a nice sear.
• Place the salmon in skin-side down; this helps keep it moist.
• Cook until the bottom is crispy and golden, about 4-5 minutes. Patience is key here!
• Flip gently and cook for another 3-4 minutes. The salmon is done when it flakes easily with a fork.

Following these steps will help you maintain that juicy interior while achieving a beautiful exterior!

Salmon Florentine With Spinach & Mushrooms

Ingredients:

• 2 salmon fillets (about 6 oz each)
• Salt and pepper, to taste
• 1 tbsp olive oil
• 2 cups fresh spinach, washed and drained
• 1 cup mushrooms, sliced (such as cremini or button mushrooms)
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 tsp dried Italian herbs (or a mix of oregano, basil, thyme)
• 1 tbsp fresh parsley, chopped (for garnish)
• 1 tbsp butter
• Optional: crushed red pepper flakes for a touch of heat

Time Needed:

This recipe takes about 10 minutes of preparation and around 15 minutes for cooking, totaling approximately 25 minutes from start to finish. Perfect for a quick weeknight dinner!

Step-by-Step Instructions:

1. Season the Salmon:

Start by seasoning the salmon fillets with salt and pepper on both sides. This simple step enhances the flavor of the fish and lays the foundation for deliciousness.

2. Cook the Salmon:

Heat the olive oil in a large skillet over medium-high heat. Once hot, add the salmon fillets skin-side down. Cook for about 4-5 minutes without moving them, until the bottom is golden and crispy. Carefully flip the salmon and cook for another 3-4 minutes, or until fully cooked yet still moist inside. Remove the salmon from the pan and set aside.

3. Sauté the Mushrooms:

In the same skillet, add the butter and let it melt. Once melted, add the sliced mushrooms. Sauté the mushrooms until browned and tender, which should take about 5 minutes.

4. Add Garlic and Spinach:

Add the minced garlic to the mushrooms and cook for an additional minute until fragrant. Then, toss in the fresh spinach and cook just until wilted, about 2 minutes. This will give your dish a vibrant and fresh flavor!

5. Create the Creamy Sauce:

Pour in the heavy cream, and then add the grated Parmesan cheese along with the dried Italian herbs. Stir everything together and allow the sauce to simmer gently for 2-3 minutes until it thickens slightly. Season with salt, pepper, and optional crushed red pepper flakes to taste for that added kick.

6. Final Assembly:

Return the salmon fillets to the skillet, and spoon some of the creamy spinach and mushroom sauce over them. Cook for another 1-2 minutes to warm everything through and allow the flavors to meld.

7. Serve and Enjoy:

Plate your salmon on a bed of the creamy spinach and mushroom sauce. Garnish with fresh chopped parsley for a pop of color. Serve immediately and enjoy your delicious Salmon Florentine!

This is not just a meal—it’s a delightful experience that combines rich flavors with nutritional goodness. Bon appétit!

Can I Use Frozen Salmon for This Recipe?

Yes, you can use frozen salmon! Just make sure to thoroughly thaw it before cooking. A good method is to place the salmon in the fridge overnight or submerge it in cold water for quicker thawing.

What Can I Substitute for Heavy Cream?

If you prefer a lighter option, you can substitute half-and-half or coconut cream. Be aware that these substitutes may alter the flavor slightly, but they will still create a creamy sauce.

How Do I Store Leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in the microwave or on the stovetop, adding a splash of cream to refresh the sauce if needed.

Can I Add Other Vegetables?

Absolutely! Feel free to experiment with other vegetables like bell peppers, zucchini, or asparagus. Just make sure to sauté them for a few minutes before adding the cream to ensure they are tender.