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Salmon Florentine


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Description

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.


Scale

Ingredients

  • 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 34 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

Instructions

  1. 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.
  2. 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.
  3. Pat the salmon dry and remove any bones. Lightly season with salt and pepper.
  4. 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.
  5. Set the skillet over medium heat and add the remainder of the oil. Saute the onions for 4-5 minutes or until translucent.
  6. Add the mushrooms and saute for 4-5 minutes or until tender.
  7. Add the garlic and spinach to the skillet and cook until the garlic is fragrant and the spinach has wilted.
  8. Pour in the sauce and the remainder of the salt, pepper, and parsley. Stir for 2-3 minutes or until the sauce thickens.
  9. Add the salmon back to the skillet and baste in the sauce, allowing to reheat for about a minute.
  10. Season further to taste and serve fresh.

Notes

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

Nutrition

  • Serving Size: 1
  • Calories: 362
  • Fat: 25.2g
  • Carbohydrates: 10.2g
  • Fiber: 1.3g
  • Protein: 28.2g

Keywords: salmon florentine

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