Entrée: Italy – Salmone alla Fiorentina (Salmon Florentine)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

2 salmon fillets, about 12 oz total (340 g total)
2 tbsp (30 ml) extra-virgin olive oil
4 cups (120 g) baby spinach
1 shallot, finely chopped
2 cloves garlic, minced
1 / 2 cup (120 ml) heavy cream
1 / 4 cup (25 g) grated Parmesan or Pecorino cheese
Pinch of nutmeg
Salt and pepper to taste
1 tsp lemon zest (optional)

Instructions

1. Preheat oven to 375°F (190°C). Sauté shallot and garlic in olive oil over medium heat until translucent.
2. Add spinach, cook until wilted, season with salt, pepper and a tiny pinch of nutmeg. Spread wilted spinach in an ovenproof dish.
3. Season salmon and sear briefly in a hot pan with olive oil to color both sides (optional). Place fillets on the spinach.
4. Stir cream and grated cheese into any residual pan juices, warm gently, then pour over the salmon and spinach.
5. Bake 10–15 minutes until salmon is opaque and the sauce is bubbling. Finish with lemon zest if desired and serve hot.