Salmon Florentine with Mushrooms

  • Loriana Shea
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Salmon Florentine with Mushrooms

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When you want a meal that’s both elegant and comforting, this Salmon Florentine with Mushrooms is the perfect choice. Tender seared salmon fillets are nestled into a creamy garlic-Parmesan sauce with fresh spinach and earthy mushrooms, creating a dish that’s rich, flavorful, and satisfying without being heavy.

This classic Italian-inspired recipe gets its name from “Florentine,” which refers to dishes prepared with spinach, a favorite ingredient in Florence. The addition of mushrooms gives the sauce extra depth, making it perfect for spooning over pasta, rice, or even with a side of crusty bread to soak up every drop.

 

Things to know about this Salmon Florentine with Mushrooms

  • What “Florentine” Means: In Italian cooking, “Florentine” refers to dishes prepared with spinach, a nod to the city of Florence where spinach is a beloved ingredient.

  • Best Salmon to Use: Choose skin-on fillets if you like a crisp sear, or skinless if you prefer easier serving. Thicker fillets work best for this recipe so they don’t overcook.

  • Mushroom Varieties: Cremini or baby bella mushrooms add a deeper, earthier flavor, while white mushrooms give a lighter taste. You can even use a mix for more complexity.

  • Make-Ahead Tip: The sauce can be prepared a few hours in advance and reheated gently. Add the spinach just before serving to keep it vibrant and fresh.

  • Pairings: This creamy salmon dish pairs beautifully with a crisp Pinot Grigio, Sauvignon Blanc, or a light Chardonnay. For a non-alcoholic option, try sparkling water with lemon.

  • Serving Ideas: Spoon over pasta, creamy mashed potatoes, or rice—or serve with crusty bread to soak up the sauce.

  • Storage: Leftovers keep well in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, adding a splash of broth or cream to loosen the sauce.

  • This Salmon Florentine with Mushrooms is one of those recipes that feels special without requiring a lot of effort. The creamy garlic-Parmesan sauce, tender salmon, and earthy mushrooms come together in just 30 minutes, making it a dish you’ll want to make again and again. If you enjoy this recipe, you’ll also love my cod puttanesca recipe and Bone-In Pork Chop Piccata—both are simple, flavorful Italian-inspired meals perfect for any night of the week.

 

Salmon Florentine with Mushrooms

This Salmon Florentine with Mushrooms is an elegant Italian-inspired dinner that comes together beautifully in one pan. Tender salmon fillets are nestled in a creamy sauce with sautéed mushrooms, garlic, spinach, and Parmesan for a meal that feels restaurant-worthy but is simple enough for a weeknight. The combination of rich salmon, earthy mushrooms, and creamy Florentine sauce creates a comforting dish that's perfect served with pasta, rice, or crusty bread to soak up every delicious bite.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 460 kcal

Ingredients
  

  • 4 6 oz. salmon fillet skinless or skin-on)
  • 2 Tbsp. olive oil (divided)
  • 2 Tbsp. unsalted butter
  • 1 clove garlic (minced)
  • 2 Tbsp. shallot (finely chopped)
  • 8 Oz. cremini or white mushrooms (sliced)
  • 4 cups chopped fresh baby spinach
  • 1/2 cup heavy cream
  • 1 cup chicken or vegetable broth
  • 1/2 cup grated Parmesan cheese
  • 2 tsp. Dijon mustard
  • 1 tsp. red pepper flakes (optional)
  • 2 Tbsp. lemon juice
  • Salt and black pepper (to taste)

Instructions
 

  • Cook the salmon.
    Pat salmon dry with paper towels, season with salt and black pepper.
    Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
    Sear salmon 3–4 minutes per side, until golden and nearly cooked through. Remove to a plate and cover lightly.
  • Sauté mushrooms.
    In the same skillet, add remaining 1 tablespoon olive oil and butter.
    Add mushrooms and cook 5–6 minutes until they release their juices and turn golden brown.
    Stir in shallot and cook 2 minutes. Add garlic and cook 30 seconds more.
  • Make the creamy sauce.
    Pour in chicken broth, scraping up browned bits. Simmer 2 minutes.
    Stir in cream, Parmesan, Dijon mustard, and red pepper flakes. Cook 3–4 minutes until slightly thickened.
  • Add spinach.
    Stir in spinach and let wilt, about 1–2 minutes.
    Add lemon juice and adjust seasoning with salt and pepper.
  • Finish with salmon.
    Return salmon fillets to the skillet, spooning sauce over them.
    Simmer gently 2–3 minutes until salmon is cooked through.
Keyword salmon florentine with mushrooms

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