Florentine Salmon
A delicious Florentine Salmon recipe featuring wild-caught salmon, sautéed mushrooms, spinach, and a creamy sauce.
Equipment
- frying pan
Ingredients
Salmon and Cream Sauce
- 4 8 oz. wild-caught salmon fillets
- 3 Tbsp. Heinen's olive oil
- 1 pt. button mushrooms, sliced
- 2 cloves garlic, finely minced
- 2 cups baby spinach
- 2 cups heavy whipping cream
- 1 cup cherry tomatoes, sliced
- ¼ cup Heinen's sundried tomatoes, sliced
- 2 Tbsp. fresh basil, chiffonade
- Salt and pepper, to taste
Instructions
Cooking Instructions
- Season the salmon with salt and pepper.
- Pour the oil into a large frying pan over high heat. Once it begins to lightly smoke, add the salmon skin-side-down. Turn the heat down to medium-high and cook for 3-4 minutes.
- Flip the salmon and gently remove and discard the skin using tongs.
- Cook the salmon for 3-4 more minutes, then remove them from the pan.
- Add the mushrooms and sauté for 3-4 minutes, or until lightly browned.
- Stir in the garlic and cook for 1 minute before adding in the spinach.
- Cook the spinach just until wilted. Pour in the cream and cook over medium heat until it becomes very thick, like alfredo sauce.
- Finish the sauce with the cherry tomatoes, sundried tomatoes, basil, salt and pepper and mix until combined.
- Add the salmon back into the pan to heat.
- Serve and enjoy!
Nutrition
Serving: 1filletCalories: 450kcalCarbohydrates: 8gProtein: 36gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 500mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 1500IUVitamin C: 10mgCalcium: 50mgIron: 1.5mg
Tried this recipe?Let us know how it was!