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Salmon Florentine

A delicious mix of creamy sauce with spinach and mushroom topped over baked salmon portions.

Servings: 4

Prep Time: 5 minutes

Cook Time: 25 minutes


4 portions of Toppits Atlantic Salmon

3/4 cup onion, diced

3 large garlic cloves, chopped

7 oz fresh spinach chopped

8 oz cremini mushrooms, sliced

1/3 cup white wine

1 cup heavy whipping cream

Salt and pepper to taste


  1. Preheat the oven to 425°F. Rub the bottom of the salmon with oil and place it skin down on a baking sheet with parchment paper. Season the salmon with salt and pepper. Bake for 13-18 minutes, depending on the size and thickness of the salmon.

  2. Heat up a large pan over medium-heat. Add some cooking oil to the pan and diced onion. Saute onion until transparent. Add mushrooms, garlic, and spinach. Cover and let the spinach cook down, stirring occasionally.

  3. Once spinach is cooked down, drain off the liquid that accumulated from mushrooms and spinach. Return to the stove and add white wine. Simmer for a few minutes to cook down the alcohol.

  4. Add heavy whipping cream to the pan and mix well. Season with salt. Stir and cook for a few minutes.

  5. Once the salmon is cooked, plate it for serving. Add the spinach and mushroom mixture on top of the salmon portions and serve.


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