This recipe is delicious, nutritious, and easy. What a perfect combination!

This recipe is by Tieghan Gerard, in her Quick and Cozy Cookbook, but is slightly modified by me.

This recipe makes four servings, and if there is only two of you (like around here most of the time) this is just as yummy as leftovers a second time, which is why I didn’t cut it in half.

Creamed Salmon Florentine Recipe

4 (6oz) wild salmon fillets, skin removed
sea salt and freshly ground pepper
4 tablespoons salted organic butter
2 Tablespoons good olive oil
1 shallot, thinly sliced
4 garlic cloves, chopped
crushed red pepper flakes (optional)
1 cup organic heavy cream
1 Tablespoon dijon mustard
5 ounces fresh baby spinach
1/2 cup freshly grated Parmesan cheese
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1 Tablespoon fresh thyme leaves
zest and juice of 1/2 lemon
Flaky sea salt for serving

Preheat the oven to 425ºF, and place a rack in the top third of the oven.

Season the salmon with salt and pepper.

In a large high sided oven proof skillet over medium-high heat, and melt 1 tablespoon of the butter with the olive oil. Add the shallot and garlic and cook, stirring for 2 minutes. Season with a pinch of red pepper flakes, if desired.

Reduce the heat to medium and stir in the cream and mustard. Bring to a simmer, stirring constantly for 2v minutes, until the sauce thickens a bit. Season with salt and pepper. Add the spinach and parmesan, and cook a couple minutes, until the spinach is wilted. Remove the pan from the heat.

Slide the salmon fillets into the sauce. Slice the remaining 3 tablespoons of butter and scatter it on top of the salmon. Bake until the salmon is warm in the center and turning opaque, which is 3-4 minutes for my thin fillets of wild salmon, more if yours is thick. Turn on the broiler for the remaining 3-4 minutes to prown the top.

In a small bowl, combine the basil, parsley, and thyme, with the lemon zest and juice. Serve the salmon with the cream sauce spooned over it, with the herb mixture and some flaky sea salt on top.

Yum! Enjoy!