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.
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.