Description
This Easy Salmon Florentine recipe features crispy skin-on salmon fillets served with a creamy coconut spinach and mushroom sauce. It’s a healthy, dairy-free dinner option that comes together in just 30 minutes, delivering a rich, flavorful meal with a tropical twist from coconut cream.
Ingredients
Scale
Salmon
- 2 fillets Salmon (skin-on for added flavor and crunch)
- 1 tablespoon Olive Oil (or avocado oil as a substitute)
- 1 teaspoon Kosher Salt
- 1 teaspoon Pepper
Sauce and Vegetables
- 2 cloves Garlic, minced
- 5 oz Fresh Spinach (or kale for a variation)
- 8 oz Button Mushrooms (or cremini mushrooms for deeper flavor)
- 1 cup Vegetable Broth (can substitute with chicken broth)
- 1 cup Coconut Cream (for a creamy, dairy-free texture)
Instructions
- Prepare the Salmon: Rinse the salmon fillets under cold water and pat dry thoroughly with paper towels. Season both sides generously with kosher salt and freshly cracked pepper to enhance flavor.
- Heat the Oil: Warm 1 tablespoon of olive oil in a non-stick skillet over medium heat until it shimmers, indicating it is ready for cooking.
- Cook the Salmon: Place the salmon fillets skin side down in the skillet and cook undisturbed for 4-5 minutes until the skin turns golden brown and crispy. Carefully flip the fillets and cook on the other side for an additional 4-6 minutes until fully cooked.
- Remove and Set Aside: Transfer the cooked salmon to a plate and keep warm while preparing the sauce.
- Sauté the Garlic: In the same skillet, add the remaining olive oil and sauté the minced garlic for about 30 seconds until aromatic.
- Add Mushrooms: Add the button mushrooms to the skillet and cook for 3-4 minutes, stirring occasionally, until they turn golden brown and release their earthy aroma.
- Make the Sauce: Pour in the vegetable broth and coconut cream, stirring to combine. Let the sauce simmer for a few minutes until it thickens slightly.
- Add Spinach: Reduce the heat and stir in the fresh spinach, cooking for 1-2 minutes until it wilts and softens into the sauce.
- Combine and Serve: Return the salmon fillets to the skillet, spooning the creamy coconut spinach and mushroom sauce over the top. Serve immediately for best flavor and texture.
Notes
- For a richer flavor, use cremini mushrooms instead of button mushrooms.
- Skin-on salmon helps achieve a crispy texture; be careful while flipping to keep the skin intact.
- You can substitute kale for spinach if preferred, but adjust wilt time as kale takes longer to soften.
- Chicken broth can replace vegetable broth if not strictly vegetarian or vegan.
- This dish is naturally dairy-free thanks to coconut cream, making it suitable for lactose intolerant diners.
- Adjust seasoning to taste before serving, especially the salt, depending on your broth choice.
