Salmon Florentine; in the style of…

I always have frozen spinach in my freezer but, sometimes, I want fresh.

In the spring fresh spinach is easy – it’s either in my own garden or there are big piles of it at the market.

In the winter, the best one can do is buy a small bag of salad spinach.

Occasionally, I get a little daring with my shopping in the winter, and buy the salad spinach.

I blame the cold weather and / or cabin fever.

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Salmon Florentine

This is a 2-step casserole, but still easy and fast. Serve with rice, quinoa, or other grain.

  • Author: Kate
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings 1x
  • Category: Fish
  • Method: Oven


  • 12oz (360gr) salmon filets
  • 1 tsp thyme
  • 1 tsp paprika
  • 4 shallots, sliced
  • 4oz (120gr) fresh spinach
  • 1/3 cup (3oz, 90ml) white wine
  • 1/3 cup (3oz, 90ml) chicken broth
  • 1 tsp tarragon
  • 1 tbs cornstarch dissolved in 1 tbs water
  • 1/3 cup (3oz, 90gr) Greek yogurt
  • 2 tbs whole grain mustard
  • 2 tsp olive oil


  • Sprinkle thyme and paprika on salmon.
  • Put salmon on baking sheet and bake for 10 minutes at 400F (200C).
  • Remove and cut into 1″ (2.5cm) slices.
  • While salmon bakes:
  • Heat wine, chicken broth, and tarragon to a boil.
  • Add cornstarch mixture and stir until thickened.
  • Remove from heat, stir in yogurt and mustard.
  • Sauté shallots in oil until tender. 
  • To finish:
  • Put spinach in a gratin dish just large enough to hold everything. 
  • Top with shallots and sliced salmon.
  • Spoon sauce over and bake, 350F (175C) for 15 minutes.


Substitute sour cream for Greek yogurt.


  • Serving Size: 1/2 recipe
  • Calories: 435
  • Sugar: 5.6 g
  • Sodium: 654.3 mg
  • Fat: 17.1 g
  • Saturated Fat: 3.3 g
  • Trans Fat: 0 g
  • Carbohydrates: 16.1 g
  • Fiber: 3 g
  • Protein: 45.4 g
  • Cholesterol: 93.9 mg
Baked Salmon Florentine

Another idea for a salmon dish: Salmon, Spinach, & Potato Gratin

I ran across this the other day…. Just for fun and as long as we did something ‘Florentine’.

These are descriptions you’ll find on French menus, and, occasionally, the rest of the world.

Some are fairly well-known:

  • Florentine – with spinach
  • Lyonnaise – with onions
  • à la dijonnaise – with mustard
  • au gratin – with a thin, browned crust, often with breadcrumbs (may or may not have cheese)
  • à la meunière – coated with flour, sauted, served with butter and lemon
  • à la espagnole – with red peppers, tomatoes and garlic

Some are fairly common:

  • forestière – with mushrooms, diced potatoes, sliced truffles and gravy
  • normande – with apples and Calvados
  • Rossini – noodles, Parmesan, truffles and foie gras in a Marsala sauce
  • provençale – tomatoes, onions, garlic, olives, anchovies, breadcrumbs
  • Saint-Germain – with peas
  • landaise – foie gras and truffles
  • à la savoyarde – with cheese and potatoes

Some are not so common:

  • financière – cockscombs, truffles, mushrooms, olives, veal or chicken quenelles in Madiera sauce
  • godard – same as financiere but with the addition of sweetbreads
  • judic – small braised lettuces with cockscombs, truffles, kidneys in sauce demi-glace
  • à la grecque – vegetables cooked in water, cooled and served cold
  • toulousaine – with cockscombs, kidneys, sweetbreads, truffles, mushrooms, in a sauce bound with egg yolk
  • à l’oriental – usually with saffron

6 thoughts on “Salmon Florentine; in the style of…”

  1. I love fresh spinach but like you, I wash mine too. Gritty for me was small snails. Ewwww… sorry, can’t stand the things. Nope. No way.

    Your recipe looks delicious! I would devour this. Hubs…not so much, I don’t think though he’s trying more salmon. He is. But he’s selective about it. Romanians don’t eat a lot of fish. At least, his Romanian family. He never developed a taste for it. He’ll do fish and chips if it’s cod because that’s so mild. Other than that…*insert Gallic shrug… 😉

    • We had friends visiting from the U.S., with teenagers. It was hilarious watching them when I told them to wash the lettuce carefully to get the little snails out or they would have a crunchy salad. They did it – and were rewarded by finding a tiny, tiny snail. In their defense they didn’t go crazy over the thought, just dealt with it.
      We’re also limited by my hubs fish preferences: cod, tuna, salmon and… fish sticks.

      • Fish sticks? Really? You can buy fish sticks there? Or do you have to make them? I think that’s funny. I buy a bag of frozen fish sticks and will make a couple in the little countertop oven I have so I don’t have to light up the big one, for an occasional lunch.

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