Mediterranean Easy Creamy Salmon Florentine
This Mediterranean-style Creamy Salmon Florentine is a rich yet wholesome dish featuring seared salmon fillets nestled in a creamy garlic and spinach sauce. Inspired by the flavors of the Mediterranean — olive oil, sun-dried tomatoes, lemon, and fresh herbs — this one-pan recipe is perfect for busy weeknights or elegant dinners alike. It’s low-carb, protein-rich, and irresistibly flavorful.
Time:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
For the Salmon:
4 salmon fillets (skin-on or skinless, about 6 oz each)
Salt and black pepper, to taste
1 tsp garlic powder
1 tsp paprika or smoked paprika
2 tbsp olive oil
For the Creamy Florentine Sauce:
3 cloves garlic, minced
1 cup sun-dried tomatoes (in oil), drained and sliced
3 cups fresh baby spinach
¾ cup heavy cream (or half-and-half for lighter version)
½ cup grated Parmesan cheese
Juice of ½ lemon
½ tsp dried oregano or Italian seasoning
Salt and pepper to taste
2 tbsp chopped fresh parsley or basil (for garnish)
Instructions:
Season the salmon:
Pat salmon fillets dry. Season both sides with salt, pepper, garlic powder, and paprika.
Sear the salmon:
Heat olive oil in a large skillet over medium heat. Sear salmon skin-side down (if using skin-on) for about 4–5 minutes, then flip and cook another 3–4 minutes, or until cooked to your liking. Remove and set aside.
Make the sauce base:
In the same skillet, add garlic and sun-dried tomatoes. Sauté for 1–2 minutes until fragrant.
Add spinach:
Toss in the fresh spinach and cook until wilted, about 2–3 minutes.
Creamy sauce time:
Reduce heat to low. Stir in the cream, Parmesan cheese, lemon juice, and oregano. Simmer until the sauce thickens slightly (about 3–5 minutes). Season with salt and pepper to taste.
Finish with salmon:
Return salmon to the skillet, spooning sauce over each fillet. Simmer together for another 1–2 minutes to heat through.
Serve and garnish:
Sprinkle with fresh parsley or basil and serve immediately with rice, pasta, couscous, or roasted veggies.
Serving Suggestions:
Serve with herbed orzo, lemon couscous, sautéed zucchini, or crusty Mediterranean-style bread.
Great with a chilled glass of Pinot Grigio or Chardonnay.
Tips for Success:
Don’t overcook the salmon:
Salmon is best cooked to medium or medium-well (internal temp ~125–135°F / 52–57°C). It continues cooking slightly after being removed from the pan.
Pat the salmon dry:
This ensures a nice sear and helps the seasonings stick.
Use sun-dried tomatoes in oil:
They’re more flavorful and tender. Drain excess oil but don’t rinse them — that oil carries flavor!
Wilt spinach in batches:
If using a small pan, add spinach in handfuls and let it wilt before adding more.
Adjust the sauce consistency:
If it’s too thick, add a splash of vegetable broth or reserved pasta water. Too thin? Simmer longer or add more cheese.
Delicious Variations:
Protein Swaps:
Chicken Florentine: Use boneless chicken breasts or thighs (sear until golden and fully cooked).
Shrimp Florentine: Quick and elegant. Sauté shrimp for 2–3 minutes per side before making the sauce.
Greens Options:
Swap spinach for kale, Swiss chard, or a mix of baby greens for more texture and nutrients.
Dairy-Free Version:
Use coconut cream or cashew cream in place of heavy cream.
Use nutritional yeast or a dairy-free Parmesan alternative for that cheesy flavor.
Add a Citrus Zing:
Add more lemon zest or a splash of white wine to the sauce for brightness.
More Cheese, Please:
Crumbled feta or goat cheese adds Mediterranean flair and creaminess.
Spicy Kick:
Add crushed red pepper flakes or a pinch of cayenne to the sauce for heat.
Make it a Pasta Dish:
Toss the sauce with linguine, penne, or orzo and top with the salmon for a hearty meal.
Q&A: Frequently Asked Questions
Q: Can I use frozen salmon fillets?
A: Yes — just thaw them fully in the refrigerator overnight or under cold running water before cooking. Pat dry to ensure a good sear.
Q: How do I make the sauce lighter?
A: Use half-and-half, Greek yogurt, or even unsweetened oat milk with a bit of cornstarch for thickening. It will still be creamy but lighter on fat.
Q: Can I make it ahead of time?
A: Yes! You can make the sauce up to 1 day in advance. Reheat gently and add a splash of broth or cream to loosen it before serving. Cook the salmon fresh for best results.
Q: What’s a good side dish for this?
A: Try lemon couscous, garlic rice, sautéed zucchini, roasted potatoes, or a crisp Mediterranean cucumber salad.
Q: How can I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat to avoid overcooking the salmon.
Nutrition Information (Per Serving – based on 4 servings)
Calories: 420
Protein: 34g
Fat: 28g
Saturated Fat: 10g
Carbohydrates: 7g
Fiber: 2g
Sugar: 3g
Sodium: 540mg
Cholesterol: 100mg
Note: Nutrition may vary based on portion size and specific ingredients used.
Conclusion:
Mediterranean Easy Creamy Salmon Florentine is the perfect fusion of comfort and freshness. With its creamy garlic-Parmesan sauce, bright sun-dried tomatoes, and tender spinach, it elevates weeknight salmon into something truly special — without being complicated. Whether served with pasta, grains, or a simple salad, this dish brings the vibrant warmth of the Mediterranean right to your kitchen in just 30 minutes.