Eating happily and healthy has never been easier with this delicious salmon Florentine recipe. Chef Matt Dean Pettit shares a dopamine-infused dish that will definitely put a smile on your face.
INGREDIENTS
- 2-4 salmon fillets skin on
- 1/2 cup white onion finely diced
- 4 garlic cloves finely chopped
- 2 cups fresh spinach
- 1 cup white mushrooms sliced
- 1/2 cup white wine
- 3/4 cup heavy cream
- 1 tbsp dijon mustard
- Pinch smoked paprika
- salt and pepper to taste
METHOD
- Preheat the oven to 425 and line a small rimmed baking sheet with parchment paper.
- Rub the bottom of the salmon with oil and place it skin down on the parchment paper.
- Season salmon with salt and pepper.
- Bake for 13-18 minutes, depending on the size and thickness of your salmon piece. (Take salmon out once cooked.)
- While salmon is cooking, heat up a large pan over medium heat. Add some cooking oil and diced onion. Saute onion until transparent.
- Add garlic, mushrooms and spinach. Cover and let the spinach cook down, stirring occasionally.
- 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.
- Add heavy whipping cream and mix well. Season and add the paprika. Stir and cook for a 2 minutes.
- On a serving platter or plates. Add the spinach and mushroom mixture and top with the crisply salmon, over the top.