CREAMY SALMON FLORENTINE

Creamy salmon florentine is made with flavorful salmon filets served in a delicious creamy spinach sauce thats ready in just 30 minutes.

Creamy Salmon Florentine

From the recipe collection of Tara Ippolito

Creamy salmon florentine is a delicious, easy to make meal that can be ready to eat in just under 30 minutes.

Salmon is by far my favorite fish. I eat it just about every chance that I can get and this recipe is one of my favorites.

It’s effortless enough to make on a busy weeknight but also impressive looking enough to be served for a special occasion, too.

The creamy spinach and sun dried tomato sauce goes together perfectly with the flaky salmon.

Serve this over some white rice or pasta to soak up all that delicious sauce and you’ve got yourself a meal you’ll make again and again.

I hope you give this recipe a try. I know that if you do, you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

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Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

Creamy Salmon Florentine Variations

I love this salmon recipe made just the way it is but here are some ways to change it up if you’d like to.

• Salmon Filets- I used skinless salmon filets but skin on filets work, too.
• Mushrooms- Many recipes for Salmon Florentine add mushrooms. Feel free to sauté some with the sun dried tomatoes and garlic if you’d like.
• Wine- Replace the vegetable broth with white wine if you’d prefer.

Other Easy Seafood Dinners

If you like super easy to make seafood dinners like this one, here are some others that I know you’ll love, too.

• Crispy Fried Shrimp
• Oven Baked Snow Crab Legs
• Baked Italian Shrimp
• Easy Salmon Cakes

Creamy Salmon Florentine Ingredients

• Olive Oil
• Butter
• Salmon Filets
• Sun Dried Tomatoes, chopped
• Garlic, minced
• Vegetable Broth
• Heavy Cream
• Baby Spinach
• Parmesan Cheese
• Salt, Pepper and Garlic Powder, Italian Seasoning

Instructions

First, pat the salmon filets dry and season them on all sides with salt, pepper and garlic powder.

Then, in a large skillet, heat the butter and olive oil over medium high heat and add the salmon filets.

Next, sear the filets on both sides for about 3 minutes.

Now, set them aside and keep them warm under a tin foil tent.

Then, in the same skillet over medium heat, (add 1 tbs more of olive oil if needed) add the chopped sun dried tomatoes and garlic.

Next, stir them into the oil for about 2 minutes.

Now, slowly pour in the vegetable broth.

Then, slowly pour in the heavy cream.

Next, season the sauce with salt, pepper and Italian seasoning.

Now, reduce the heat to low and let the sauce simmer for about 3-5 minutes or until it begins to thicken.

Then, stir in the spinach for about 2-3 minutes or until it wilts into the sauce.

Then, stir in the Parmesan cheese.

Next, add the salmon back into the skillet and spoon the sauce over the filets.

Finally, serve warm and enjoy!