Name: Pan-Seared Salmon Florentine
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-Inspired
Ingredients: 4 salmon fillets, skin off; ¼ teaspoon salt; ¼ teaspoon red chili flakes; 2 tablespoons vegetable oil; 1 onion, finely chopped; 1 tablespoon minced garlic; ½ lb sliced mushrooms; 1¼ cups half & half; 1 tablespoon cornstarch; 2 tablespoons grated Parmesan cheese; 7 oz baby spinach; ¼ teaspoon red chili flakes (optional, for heat); 1 tablespoon lemon juice; Salt, to taste

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Pan-Seared Salmon Florentine is a rich, elegant dish that brings restaurant-quality flavor to the dinner table in under 30 minutes. Featuring golden, crispy salmon fillets nestled in a creamy spinach and mushroom sauce, this recipe is bold, satisfying, and surprisingly simple to make. It’s perfect for a cozy dinner at home, a date night in, or a special occasion meal without the stress.

Why I Love This Recipe

I love how this recipe balances the richness of the creamy sauce with the freshness of baby spinach and the brightness of lemon juice. The seared salmon is beautifully crisp on the outside and tender on the inside, while the Florentine-style sauce adds a luxurious touch without being too heavy. I also appreciate that it all comes together in one pan—less cleanup, more flavor, and a gorgeous, comforting meal in no time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 salmon fillets, skin off
1/4 teaspoon salt
1/4 teaspoon red chili flakes
2 tablespoons vegetable oil
1 onion, finely chopped
1 tablespoon minced garlic
0.5 lb sliced mushrooms
1 1/4 cups half & half
1 tablespoon cornstarch
2 tablespoons grated Parmesan cheese
7 oz baby spinach
1/4 teaspoon red chili flakes (extra for heat)
1 tablespoon lemon juice
Salt, to taste

Directions

I start by heating the vegetable oil in a large non-stick pan over medium-high heat.
While the oil heats, I season the salmon fillets with salt and red chili flakes.
I sear the salmon for about 5 minutes on each side, or until golden and cooked through. Then I transfer the fillets to a plate and set them aside.
In the same pan, I add the chopped onion and sauté until it turns translucent, about 3–4 minutes.
I stir in the minced garlic and cook for another minute, just until fragrant.
I add the sliced mushrooms and sauté until browned and tender, about 5 minutes more.
In a small bowl, I dissolve the cornstarch into the half & half, then pour it into the pan with the vegetables. I stir in the grated Parmesan and let the sauce simmer until it thickens slightly.
I add the baby spinach and cook until just wilted, then season the sauce with salt, red chili flakes (for extra heat), and a squeeze of lemon juice for brightness.
I return the salmon fillets to the pan, spooning the creamy Florentine sauce over the top to coat each piece.
I serve the dish hot, either on its own or over rice, mashed potatoes, or pasta.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I sometimes add sun-dried tomatoes or chopped cherry tomatoes for extra color and acidity.
For a dairy-free version, I use coconut cream instead of half & half and skip the Parmesan or use a vegan alternative.
I’ve served this over cauliflower rice for a low-carb option, or tossed with linguine for a pasta night.
If I want even more umami, I add a splash of white wine or chicken broth before adding the cream.

Storage/Reheating

Leftovers keep well in the fridge for up to 2 days. I store the salmon and sauce in an airtight container and reheat gently on the stovetop over low heat. If the sauce thickens too much, I add a splash of half & half or water to loosen it. I avoid microwaving to keep the salmon from drying out.

FAQs

Can I use salmon with the skin on?

Yes, I’ve made this with skin-on fillets too. I just sear skin-side down first until crispy, then flip and finish cooking. The skin helps hold the fillet together, but I remove it before serving if I prefer.

Can I substitute half & half with something else?

Definitely. I’ve used heavy cream for a richer sauce, or milk with a bit of extra cornstarch if I want it lighter.

Do I have to use mushrooms?

No, but they add great flavor and texture. If I’m not a fan, I leave them out or replace them with zucchini or asparagus.

How do I know when the salmon is done?

I check for an internal temperature of 145°F or look for it to flake easily with a fork. It should still be moist in the center.

Can I make this ahead of time?

The sauce can be made ahead and reheated, but I cook the salmon fresh to keep the texture perfect. Reheating seared salmon can make it a bit dry, so I plan accordingly.

Conclusion

Pan-Seared Salmon Florentine is one of those dishes that looks and tastes impressive but is totally doable on a weeknight. I love how creamy, flavorful, and satisfying it is—especially when I’m in the mood for something comforting yet elegant. It’s the perfect combination of rich and fresh, hearty and healthy, and it always gets rave reviews around the table. Whether I’m cooking for guests or just for myself, this recipe is a keeper.