Salmon Florentine
A creamy, dairy-free twist on the classic Florentine dish, this pan-seared salmon is nestled in a rich coconut cream sauce with mushrooms and wilted spinach.
What do I need?
- 4–5 salmon fillets, skin on
- Salt and pepper, to season
- 2 tbsp olive oil, divided
- 3 large garlic cloves, crushed
- 180 g button mushrooms, sliced
- ¼ cup vegetable stock
- ¾ cup coconut cream
- 150 g fresh spinach, roughly chopped
How do I make it?
Rinse the salmon and pat dry with paper towel. Season with salt and pepper.
Heat 1 tablespoon olive oil in a large
non-stick pan over medium heat. Place the salmon skin side up and cook undisturbed for 4–5 minutes until golden. Gently flip and cook a further 4–6 minutes until just cooked through and the skin is crispy. Transfer to a plate and set aside.
In the same pan, heat the remaining 1 tablespoon oil over medium-high heat. Add the garlic and cook until fragrant. Add the mushrooms and cook until golden and tender. Pour in the vegetable stock and coconut cream, season to taste, and reduce heat to low. Simmer until the sauce thickens slightly.
Stir in the chopped spinach and cook for 1–2 minutes until wilted.
Return the salmon to the pan and spoon the creamy mushroom-spinach sauce over the fillets. Pair with steamed rice, mashed potatoes or crusty bread to soak up that luscious sauce.
