Salmon Florentine
Whip up a mouthwatering Salmon Florentine that's not only a breeze to make but also ready in just 25 minutes! Featuring tender, flaky salmon paired with a creamy spinach sauce and zesty lemon, this dish is sure to impress at your dinner table. Dive into this delightful seafood experience that’s both elegant and easy!
Prep
15
min
Cook
25
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- some garlic
- some lemon
- some spinach
🥩Meat & Seafood(1)
- some salmon
🥛Dairy & Eggs(3)
- some butter
- some cream
- some parmesan
🫙Pantry Staples(2)
- some crusty breadoptional
- some stock
🧂Spices & Seasonings(3)
- ground nutmeg
- salt
- white pepper
🍯Sauces & Condiments(1)
- some white wine
📦Other(1)
- some shallots
👨🍳 Instructions
- 1
Wilt down some spinach and place it on paper towels to remove excess moisture.
- 2
Cook salmon until it has a nice golden crust and baste it in butter until nearly cooked through, then remove from the pan.
- 3
In the leftover butter, add shallots and garlic, then reduce down some white wine.
- 4
Add stock and cream, then mix in parmesan, salt, white pepper, and ground nutmeg.
- 5
Once thickened, add the resting juices from the salmon for extra flavor.
- 6
Return spinach and salmon to the pan, finish with lemon zest.
- 7
Serve with crusty bread and additional lemon juice on top.
💡 Pro Tips
- ✓Squeeze wilted spinach in a clean kitchen towel to remove 80-90% of moisture, preventing the cream sauce from breaking due to excess water content.technique80-90% moisture removal
- ✓Sear salmon skin-side up first at 400°F for 3-4 minutes to develop the Maillard reaction, then flip and baste with butter at 325°F to prevent protein coagulation.technique400°F then 325°F
- ✓Reduce white wine by 75% before adding cream to concentrate flavors and prevent the alcohol from curdling the dairy proteins.timing75% reduction
- ✓Add parmesan off heat and whisk vigorously to prevent the proteins from seizing at temperatures above 160°F, which would create a grainy texture.techniqueBelow 160°F
- ✓Rest cooked salmon on a warm plate for 3-5 minutes to collect the albumin-rich juices that contain concentrated umami compounds for the sauce.timing3-5 minutes
Share this recipe
Prep
15
min
Cook
25
min
Serves
4
people
Level
beginner
Share this recipe
Salmon Florentine
Whip up a mouthwatering Salmon Florentine that's not only a breeze to make but also ready in just 25 minutes! Featuring tender, flaky salmon paired with a creamy spinach sauce and zesty lemon, this dish is sure to impress at your dinner table. Dive into this delightful seafood experience that’s both elegant and easy!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- some garlic
- some lemon
- some spinach
🥩Meat & Seafood(1)
- some salmon
🥛Dairy & Eggs(3)
- some butter
- some cream
- some parmesan
🫙Pantry Staples(2)
- some crusty breadoptional
- some stock
🧂Spices & Seasonings(3)
- ground nutmeg
- salt
- white pepper
🍯Sauces & Condiments(1)
- some white wine
📦Other(1)
- some shallots
👨🍳 Instructions
- 1
Wilt down some spinach and place it on paper towels to remove excess moisture.
- 2
Cook salmon until it has a nice golden crust and baste it in butter until nearly cooked through, then remove from the pan.
- 3
In the leftover butter, add shallots and garlic, then reduce down some white wine.
- 4
Add stock and cream, then mix in parmesan, salt, white pepper, and ground nutmeg.
- 5
Once thickened, add the resting juices from the salmon for extra flavor.
- 6
Return spinach and salmon to the pan, finish with lemon zest.
- 7
Serve with crusty bread and additional lemon juice on top.
💡 Pro Tips
- ✓Squeeze wilted spinach in a clean kitchen towel to remove 80-90% of moisture, preventing the cream sauce from breaking due to excess water content.technique80-90% moisture removal
- ✓Sear salmon skin-side up first at 400°F for 3-4 minutes to develop the Maillard reaction, then flip and baste with butter at 325°F to prevent protein coagulation.technique400°F then 325°F
- ✓Reduce white wine by 75% before adding cream to concentrate flavors and prevent the alcohol from curdling the dairy proteins.timing75% reduction
- ✓Add parmesan off heat and whisk vigorously to prevent the proteins from seizing at temperatures above 160°F, which would create a grainy texture.techniqueBelow 160°F
- ✓Rest cooked salmon on a warm plate for 3-5 minutes to collect the albumin-rich juices that contain concentrated umami compounds for the sauce.timing3-5 minutes