30 minute salmon florentine
Scooting back to Italy post-Olympics because I actually miss The Games!
The Olympics are hit or miss for me as far as my attentiveness goes. This year, though, I for some reason was more invested in the athletics than usual. Maybe in part because I’m not very involved in any sort of television show or the movies, and the winter games hold an extra appeal to me since snow sports are extra foreign to me.
Being a lifelong Floridian does mean little exposure to skiing and, well, hills in general.
If you’re missing the Italian slopes as I am, why not cook up this gorgeous 30 Minute Salmon Florentine? Sure, it’s maybe not as authentic as a plate dished right from the home country itself, but it’s a fabulous, luxurious, easy dinner to serve up and impress. Surely belongs on your Easter menus!
Skillet to Win It
That was a stretch on the slant rhyme but I’ll go with it.
Salmon Florentine involves very few ingredients, and most of them you likely have accessible already. Maybe a quick leap to the store for fish and spinach if you’re lacking in the protein and produce department.
Unpack your fishies and pat very dry with paper towels. I usually slap them on a cutting board or plate, cover with towels, and proceed to start laundry or put away the rest of my groceries, or whatever. Dry salmon equals crisp salmon.
On a different plate, toss some flour with garlic and onion powders, and a pinch each of salt and pepper. This is your dredge, what gives the salmon a golden hue and helps thicken the sauce a bit, too.
Heat olive oil in a big skillet until shimmery. Plop the salmons, both sides, into the flour dredge until fully coated, shaking off excess. Slap the filets into a skillet and sear 4-5 minutes on one side, flip, then 3-4 minutes on the other. I sometimes have to scoot stubborn parts of the salmon against the pan with a spatula in order to get an even cook, rather than deal with a bare spot.
Pull the salmons out of the pan and set onto a plate.
Next, melt butter in the same skillet and swirl in minced garlic and Italian season, just for a minute, then pour in a glog of white wine and simmer to reduce. Add vegetable broth, heavy cream, spinach, and parmesan cheese. Simmer gently until the sauce thickens and the spinach wilts to about 1/13 of its original volume.
Seriously, what the fuck, spinach.
Shimmy the salmon filets into the sauce and baste a few times to coat, until the fish is warmed through a bit.
Serve your Florentine with mashed potatoes, rice, or polenta, and of course with a big fresh Caesar salad. Yes please. Leftover Florentine is a fabulous meal prep and will keep beautifully for the workweek.
How’s that for a Tuesday retreat? Let me know what your favorite story from the Olympics was! Alysa Liu, of course, was up there for me.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Filets for days:
One Skillet Rosemary Lemon Salmon and Creamy Dijon Orzo
One Skillet White Wine Spinach Artichoke Salmon
One Skillet Tuscan Parmesan Salmon
One Skillet Creamy Lemon Butter Salmon Piccata
30 minute salmon florentine
Ingredients
- 1 1/2 lb salmon
- 1/4 cup all purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 cup dry white wine
- 1/4 cup vegetable broth
- 3/4 cup heavy whipping cream
- 2 cups fresh spinach
- 1/3 cup fresh parmesan cheese, grated
- mashed potatoes, polenta, or rice, for serving
Instructions
- Pat the salmon filets very dry with paper towels.
- Heat 2 tablespoons olive oil in a skillet over medium heat. On a large plate, toss the flour, garlic powder, onion powder, and a pinch each of salt and pepper. Dredge both sides of the salmon filets in the flour mixture, shaking off excess, and place into the skillet skin-side down (or, if using skinless, whichever side might have been the skin side). Sear 4-5 minutes per side until crisp and golden. Move to a clean plate.
- Melt the butter in the same skillet and stir in the garlic and Italian seasoning until fragrant, about 1 minute. Pour in the wine and simmer until reduced by half, about 2-3 minutes, then stir in the broth, heavy cream, spinach, and parmesan. Cook until the sauce thickens and the spinach wilts, about 4-5 minutes. Taste and adjust salt and pepper as needed.
- Nestle the salmon filets and juices into the pan and heat until warmed through, basting the fish with the sauce.
- Divide the salmon filets over bowls of potatoes, rice, or polenta. Enjoy!
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