Salmon Florentine

Light, creamy salmon dish that’s easy to make and done in about 20 minutes. Salmon Florentine is made with juicy, tender, baked salmon and topped with creamy spinach and mushrooms.

This is one of my favorite recipes to make and one of my favorite recipes from the ones I’ve saved. First of all, salmon is my weakness! If I could, I would be eating salmon all day, every day. That could get quite expensive though. Combine this juicy, flaky salmon with some wine based cream sauce, spinach, and mushrooms and it’s a killer dish

The best part is that you can serve Salmon Florentine with just about anything. You can serve this dish with mashed potatoes, over pasta, with extra veggies, or just as is. I love it with mashed potatoes if I’m feeling like I want a little extra comfort, and I love it as is, with extra spinach and mushrooms, if I’m feeling more of a lighter fare.

Salmon Florentine Recipe


  • 1 lb salmon
  • 1/2 cup diced onion
  • 3 large garlic cloves pressed
  • 5 oz fresh spinach chopped
  • 6 oz baby bella mushrooms sliced
  • 1/4 cup white wine
  • 3/4 cup heavy whipping cream
  • Salt
  • 1/2 tsp red pepper flakes


  1. Preheat the oven to 425 and line a small rimmed baking sheet with parchment paper.
  2. Rub the bottom of the salmon with oil and place it skin down on the parchment paper.
  3. Season salmon with salt and pepper.
  4. Bake for 13-18 minutes, depending on the size and thickness of your salmon piece.
  5. While salmon is cooking, heat up a large pan over medium heat. Add some cooking oil and diced onion. Saute onion until transparent.
  6. Add mushrooms, garlic, and spinach. Cover and let the spinach cook down, stirring occasionally.
  7. Once spinach is cooked down, drain off the liquid that accumulated from mushrooms and spinach.
  8. Return to the stove and add white wine. Simmer for a few minutes to cook down the alcohol.
  9. Add heavy whipping cream and mix well. Season with salt and red pepper flakes. Stir and cook for a few minutes.