This creamy salmon florentine is a comforting and nourishing one-pan meal. It’s dairy-free, paleo, and can be modified to be whole30, AIP and keto.
- 3/4 cup full fat coconut milk
- 1/4 cup white wine (see notes for AIP, sub broth or more coconut milk for whole30 or keto)
- Juice of one lemon (plus lemon wedges to serve)
- 1 tsp arrowroot starch (see notes for keto/low carb)
- 1 lb salmon (sliced into 3–4 filets)
- 3/4 tsp sea salt
- 1/4 tsp black pepper (omit for AIP)
- 3 tbsp olive oil, divided (sub avocado oil)
- 1/2 onion, diced
- 2 cups baby bella mushrooms, sliced
- 2 cloves garlic, minced
- 2 cups spinach
- 1 tbsp parsley, chopped
- Preheat the oven to 400 F and set aside an oven-safe skillet (or a parchment lined sheet pan) that’s lightly greased with oil.
- Whisk together the coconut milk, white wine, lemon juice, and arrowroot starch until the arrowroot is dissolved and fully combined. Set aside to use later.
- Pat the salmon dry and remove any bones. Lightly season with salt and pepper.
- Add the salmon to the oven-safe skillet (or parchment lined baking sheet) and top with about 1 tbsp of oil and lightly season with salt and pepper. Transfer to the oven and allow to cook for 13-14 minutes or until the salmon easily flakes and is cooked through. Set the cooked salmon aside and allow the skillet to cool slightly.
- Set the skillet over medium heat and add the remainder of the oil. Saute the onions for 4-5 minutes or until translucent.
- Add the mushrooms and saute for 4-5 minutes or until tender.
- Add the garlic and spinach to the skillet and cook until the garlic is fragrant and the spinach has wilted.
- Pour in the sauce and the remainder of the salt, pepper, and parsley. Stir for 2-3 minutes or until the sauce thickens.
- Add the salmon back to the skillet and baste in the sauce, allowing to reheat for about a minute.
- Season further to taste and serve fresh.
Alcohol does cook off when cooked, however you can easily use coconut milk or broth instead.
The arrowroot starch adds a small amount of carbs. If desired, omit this ingredient and simply cook the sauce longer to reduce and thicken.
- Category: Main Dish
- Method: One Pan
- Cuisine: Italian
- Serving Size: 1
- Calories: 362
- Fat: 25.2g
- Carbohydrates: 10.2g
- Fiber: 1.3g
- Protein: 28.2g
Keywords: salmon florentine