Salmon Florentine Recipe

Cook potatoes and garlic

Place peeled and cubed potatoes and 4 garlic cloves in a medium pot and cover with cold salted water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, 15–20 minutes.

Drain and mash

Drain potatoes and garlic well, return to the hot pot and let steam 1–2 minutes to remove excess moisture. Mash with a potato masher or ricer until mostly smooth.

Finish mashed potatoes

In a small saucepan or microwave, warm the milk and butter until butter melts. Stir milk-butter mixture, sour cream (if using), salt and pepper into the potatoes until creamy. Adjust seasoning to taste and keep warm, covered, while you finish the rest of the dish.

Prepare vegetables by trimming and cutting to uniform size. Toss with 1 tbs olive oil, ½ tsp kosher salt and ¼ tsp black pepper. Roast in a 425°F (220°C) oven on a sheet pan for 10–15 minutes until tender-crisp and slightly browned, or steam/sauté for 6–8 minutes until tender. Finish with a squeeze of lemon if desired and keep warm.

Season salmon

Pat salmon fillets dry with paper towels. Rub both sides with 2 tbs olive oil, sprinkle with 1½ tsp kosher salt and 1 tsp black pepper. Squeeze half a lemon over the fillets.

Pan-sear salmon

Heat a large skillet over medium-high heat until hot. Add a thin film of oil if needed. Place salmon fillets presentation-side down and sear 3–4 minutes without moving until a golden crust forms. Flip and cook 2–3 minutes more for medium (cook longer if thicker fillets). Remove salmon to a plate and tent loosely with foil to rest while you make the sauce.

Sauté aromatics

In the same skillet used for the salmon, reduce heat to medium and add 2 tbs unsalted butter. Add the finely chopped shallot and cook 2–3 minutes until softened. Add 2 minced garlic cloves and cook 30 seconds until fragrant, taking care not to burn.

Deglaze with wine and reduce

Pour in 1 cup dry white wine and ½ cup stock, scraping up browned bits from the pan. Increase heat to medium-high and reduce the liquid by about half, 3–5 minutes.

Finish cream sauce

Lower heat to medium-low and stir in 1 cup heavy cream and 1 tsp Dijon mustard (if using). Simmer gently until slightly thickened, about 3–4 minutes. Stir in ½ cup grated Parmesan until melted and smooth.

Add tomatoes and spinach

Add 1 cup halved cherry tomatoes and 6 cups packed baby spinach to the sauce. Stir and cook until spinach wilts, about 2–3 minutes. Season with ¾ tsp kosher salt and ½ tsp freshly ground black pepper. Taste and adjust seasoning.

Return salmon to pan

Nestle the rested salmon fillets into the sauce spooning some sauce over the tops. Warm through for 1–2 minutes so the salmon reaches desired doneness and absorbs some sauce flavor.

Divide garlic mashed potatoes among 4 plates. Spoon a portion of roasted vegetables to the side. Place a salmon fillet on top of the mashed potatoes or beside them, and ladle the spinach, tomato & white wine cream sauce over the salmon and around the plate.

Garnish with chopped fresh parsley and additional grated Parmesan if desired. Serve immediately with lemon wedges on the side.