Easy Salmon Florentine – Healthy and delicious recipes

My hassle-free Salmon Florentine recipe is perfect for a weeknight dinner and is ready in a snap. Tender, juicy, and flaky salmon with a delicious creamy spinach sauce. A wholesome salmon filet recipe that can be ready in just under 30 minutes.

top view of a silver skillet with 3 salmon filets in a creamy white mushroom and spinach sauce

A lightened-up version of the classic Florentine dish using coconut cream instead of heavy cream. This creamy salmon florentine recipe is made with pan-seared salmon filets on a bed of creamy mushroom and spinach sauce. It is so tasty, straightforward, and the perfect nutritious meal the whole family can enjoy. My kids love this specific salmon recipe and love to eat it with plain spaghetti. A winner if you ask me! 😀 It is comforting, dairy-free, paleo, and keto-friendly.

If you are looking for a non-creamy salmon dish that is cooked in a lemony sauce, then you will love our Salmon Piccata Recipe.

Reasons to make this recipe

Easy and simple: This recipe is very easy to make a simple one as well that doesn’t require a ton of ingredients to make.
So tasty: My kids will vouch for this salmon florentine dish. It is packed with flavor and so creamy.
Meal prep-friendly: This seared creamy spinach and salmon dish is great for those looking for a low-carb dish and it is also perfect for those who meal prep.

side view of 3 cooked salmon filets in a creamy mushroom and spinach sauce

Ingredients you will need

Salmon Fillets: we used skin on salmon filets, but if you prefer using skinless you sure can.
Olive Oil: other oils can be used. Try avocado oil
Garlic Cloves: we highly recommend that you use fresh garlic cloves instead of garlic powder. Unless you are out of fresh garlic.
Fresh Spinach roughly chopped, about ¾ Cup: you may use frozen spinach- see notes
Button Mushrooms: or any other mushrooms of your choice.
Vegetable Broth: you may use milk in place of broth of you do not have any broth.
Coconut Cream: This is what you get from the canned versions.
Kosher salt and pepper, to taste

side shot of pan-seared salmon filets in a creamy mushroom sauce

How to make it

First, rinse the fish and pat dry with a paper towel, then place it into the prepared baking tray. Season with some salt and pepper.

3 raw salmon for salmon florentine on a white cutting board

Heat 1 Tbsp of oil in a large non-stick pan over medium heat. Add salmon, skin side up, and cook undisturbed for 4-5 minutes, until golden.
Gently flip the fillets on the other side, and continue to cook for 4-6 minutes, or until cooked through and skin is crispy. Once the salmon is done, set aside on a plate.
Heat remaining oil in the same pan over medium-high heat. Add garlic and cook until fragrant.
Next, add mushrooms and cook until slightly golden brown and tender. Then add broth and coconut cream, season with salt and pepper, if needed.

fresh white whole mushrooms on a white cutting board

Reduce the heat to low and let it simmer until sauce is thickened, then stir in spinach and cook until wilted, 1-2 minutes.
Finally, return the salmon back to the pan, and spoon the creamy spinach and mushrooms on top. Serve hot and enjoy!

Tips and notes

You may use whipping or heavy cream if you don’t have any coconut cream.
Use frozen salmon if you can’t get your hands on fresh salmon. Thaw overnight in the fridge. We also used skin-on salmon filets. If you prefer using skinless that will work too. If you can get your hands on wild-caught salmon, even better.
Don’t like salmon? Or do you happen to have another type of fish in your freezer? Any other fish works, white fish would make a great substitute.
Don’t like fish? Try chicken, shrimp, or scallops. We do have a chicken Florentine Recipe you can check out.
Use fresh mushrooms for the best flavor. If you have canned mushrooms you prefer using then go ahead.
Spinach: we used fresh and we also recommend that you use fresh. If using frozen, then allow the spinach to thaw first and squeeze out all the excess liquid from it first.

close up view of cooked salmon with creamy mushroom and spinach sauce

Storage and reheating

Store leftovers in a container for up to 3 days in the fridge. Freeze in individual containers for up to 3 months. Thaw in the fridge the night before.
To Reheat your leftovers, we recommend just using the microwave. Reheat for 2 minutes or until it is heated through.

side shot of salmon filets cooked in a creamy mushroom sauce

Frequently asked questions

What is a florentine sauce made of?

A Florentine sauce is typically made of butter, cream, and spinach. Often served with chicken or fish. For our creamy salmon florentine, we used coconut cream for a lighter and dairy-free version and olive oil instead of butter.

What does florentine mean?

In the food world, Florentine is referred to as an Italian-style dish consisting of either chicken or fish served in a creamy spinach sauce which originated in the region of Florence Italy.

What kills the fishy taste in salmon?

Do you feel like your salmon is more on the fishy side? You can fix it. Sugar and some acidic will do the trick. Depending on how you are preparing your salmon, for a savory finish, you will need to some something like lime or lemon. If you are preparing a sweet finish, honey or maple syrup will help.

top view or salmon florentine cooked with mushrooms and spinach in a pan

What to serve with Salmon Florentine

Dishes you can serve with Salmon florentine can be some pasta, Plain Basmati or brown rice, quinoa, more veggies, zoodles, or some potatoes. Also, here are some of my favorite dishes to try it out with:

spoon in a pan with a cooked salmon filets in a creamy mushroom and spinach sauce

More Salmon recipes

close up of cooked salmon filets in a creamy white sauce in a pan

Also, remember to subscribe to my NEWSLETTER for free and receive recipes like this Easy Salmon Florentine Recipe delivered right to your inbox!

FOLLOW me on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of our latest blog posts and recipes.

Cook ModePrevent your screen from going dark

Rinse the fish and pat dry with a paper towel, then place it into the prepared baking tray.
Season with some salt and pepper.Heat 1 Tbsp of oil in a large non-stick pan over medium heat. Add salmon, skin side up, and cook undisturbed for 4-5 minutes, until golden.
Gently flip the fillets on the other side, and continue to cook for 4-6 minutes, or until cooked through and skin is crispy.
Once the salmon is done, set aside on a plate.Heat remaining oil in the same pan over medium-high heat. Add garlic and cook until fragrant.
Add mushrooms and cook until slightly golden brown and tender. Add broth and coconut cream, season with salt and pepper, if needed.
Reduce the heat to low and let it simmer until sauce is thickened, then stir in spinach and cook until wilted, 1-2 minutes.
Return the salmon back to the pan, and spoon the creamy spinach and mushrooms on top. Serve hot and enjoy!

Coconut cream is the Thai Kitchen coconut MILK in the can
You may use heavy cream if you prefer it over coconut cream/milk
It is best to use fresh spinach
Use any other mushroom of your choice. It is better to use fresh mushrooms as opposed to mushrooms in cans

Calories: 473kcalCarbohydrates: 7gProtein: 38gFat: 34gSaturated Fat: 17gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 94mgSodium: 166mgPotassium: 1321mgFiber: 2gSugar: 1gVitamin A: 3422IUVitamin C: 13mgCalcium: 66mgIron: 4mg