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Salmon Florentine

Rated as 4.56 out of 5 Stars
0

"A succulent white wine reduction sauce over salmon on a bed of spinach."
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Ingredients

30 m servings 1168
Original recipe yields 2 servings

Directions

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  1. Melt 1/2 cup butter in a large skillet over medium-high heat; cook and stir onion and 1/2 of the garlic, breaking onion into rings, until softened, 5 to 10 minutes. Add salmon to onion mixture and cook until salmon is about 1/4-cooked, about 2 minutes.
  2. Pour wine and cream over salmon and cook, stirring lightly and flipping salmon halfway through, until liquid is reduced by 1/2 and salmon flakes easily with a fork, 5 to 10 minutes.
  3. Melt 1 tablespoon butter in a skillet over medium heat; cook and stir remaining garlic until fragrant and golden, 1 to 3 minutes. Add spinach and cook until spinach is wilted, 3 to 4 minutes.
  4. Place spinach on 2 serving plates, making a well in the center of each. Arrange each salmon steak in the center of the well and pour sauce over each. Garnish salmon with onion.

Nutrition Facts


Per Serving: 1168 calories; 102.6 14 29 351 493 Full nutrition

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Reviews

Read all reviews 12
  1. 16 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Very tasty!... But I did make a few adjustments to the recipe. I'll list them: 1. I made this with 4 salmon portions instead of 2. This made for less sauce per portion. 2. I allowed the salmon ...

Most helpful critical review

For two 4 oz salmon portions I couldn't go the full measures, evident as I went through the cooking process. I used 1/4 sliced onion, half the garlic, 3 patties of butter, a 1/2 cup of wine and...

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Very tasty!... But I did make a few adjustments to the recipe. I'll list them: 1. I made this with 4 salmon portions instead of 2. This made for less sauce per portion. 2. I allowed the salmon ...

This was very easy and tasty! The sauce did not reduce to half during 15 minutes of cook time, next time around I will go with 3/4 of a cup for the wine and the cream. Otherwise the flavor was...

For two 4 oz salmon portions I couldn't go the full measures, evident as I went through the cooking process. I used 1/4 sliced onion, half the garlic, 3 patties of butter, a 1/2 cup of wine and...

We really liked this. Easy to make and the sauce was delicious. I would double the garlic. I also gave it a squeeze of lemon and used rosemary garlic seasoning, just because salmon has a stro...

We read the reviews ahead of time and did use less cream and wine. Otherwise we followed the recipe, substituting cod for the salmon. I served it with rice and my husband loved it. Very easy ...

Used 2 8oz filets, since that’s what I had, and the addition of mushrooms others mentioned sounded good.

I tend to use recipes as guidelines for my improvisation. Despite my minor changes - 1/2 & 1/2 for heavy cream, coconut oil to replace some of the butter - I am pleased with the outcome.

I only had about 1/4 cup of heavy cream so I used 1% milk for the rest and it was delicious. I used the left over sauce to make it again with more salmon. The second time I used a lot more spina...

Yummy! Next time, though, I will reduce the sauce slightly before adding the salmon.