{"id":767,"date":"2026-04-28T13:54:03","date_gmt":"2026-04-28T13:54:03","guid":{"rendered":"http:\/\/www.cherrywillingham.org.uk\/index.php\/2026\/04\/28\/salmon-florentine\/"},"modified":"2026-04-28T13:54:03","modified_gmt":"2026-04-28T13:54:03","slug":"salmon-florentine","status":"publish","type":"post","link":"http:\/\/www.cherrywillingham.org.uk\/index.php\/2026\/04\/28\/salmon-florentine\/","title":{"rendered":"Salmon Florentine"},"content":{"rendered":"

This salmon florentine is elegant, completely delicious and beyond simple to make!<\/strong><\/p>\n

Strap yourself in, because today I’m going to show you how to make restaurant-quality salmon florentine that comes together in 25 minutes and only requires basic ingredients. Follow me…<\/p>\n

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Salmon and Spinach<\/h2>\n

‘Florentine’ (or\u00a0\u00e0 la Florentine<\/em>) essentially just means something served on a bed of spinach. A popular variation is chicken, but salmon works just as perfectly. More modern interpretations have used creamy spinach bases, and if you’ve been here before, you know that’s RIGHT up my street.<\/p>\n

Cooking the spinach<\/h3>\n

I actually like fry the spinach and remove it at the start of the recipe, as opposed to stirring it through at the end. This way, you can use paper towels to press and remove some of the water after it has fried. This is important, otherwise the spinach will release it into the sauce and risk making it watery.<\/p>\n

Preparing the salmon<\/h3>\n

For this recipe we’ll be using skinless salmon fillets<\/strong>. You’ll want to start by patting them dry<\/strong> – this is important to remove moisture<\/strong> and prevent them steaming in the pan. In turn, this also helps the salmon caramelise and build up a golden crust<\/strong>. A generous pinch of salt and black pepper is all you need in terms of seasoning.<\/p>\n

Cooking the salmon<\/h3>\n

We’ll be pan-frying salmon. Timings will differ depending on the thickness of the salmon, but here are a few general tips:<\/p>\n