I decided to reprise this recipe, first published in 2012, in honor of this year’s Olympic Games. The original motivation, however, was to deal with a deluge of spinach from my CSAs. They were harvesting overtime and I was looking for a recipe that my kids might possibly eat.
This brought me back to my youth when our mother used to serve Chicken Florentine, and we’d gobble it up. Now the term Florentine technically means in the style of Florence, but for my mother it meant anything served with spinach and hollandaise.
Yes, this was one of the few ways I’d eat a vegetable growing up. And since my kids (except my picky daughter) were all better eaters than I was, I had a chance! And in the end, it was a winner!
How is this recipe different from others?
There are versions of Salmon Florentine all over. But this recipe is simpler–as in Really. Super. Easy.
Yes, this skips steps like chop and sautee shallots or make a wine cream sauce. Lovely I’m sure, but this was meant to work even for a Desperate Mom dinner.
This means it must be doable even after the proverbial day from hell. Like when you arrive home from work so exhausted you could never possibly lift a roasting chicken. Or you forgot to turn the crock pot on.
Step by Step Directions
This recipe is ready in a few simple steps.
You start by steaming your spinach and cooking your salmon (remove pin bones if needed first) with a little salt and pepper. I like to use a grill pan for the salmon, but broiling or standard grilling is fine.
How to remove salmon pin bones
Before you cook your salmon you should check for and remove any pin bones. Fine Cooking explains this in detail. I now own a special “fish tweezers” for this, but for years I just used a (clean) pliers.
Selecting your Spinach
Organic or Conventional: Spinach typically ranks poorly in the Environmental Working Group’s list of most contaminated fruits and vegetables, so go organic if you can. Remember, however, that it’s generally considered better to eat a conventional vegetable than to skip it entirely.
Wild vs Farmed Salmon
Sadly, between environmental degradation and sometimes questionable farming practices, selecting seafood isn’t always simple and straightforward. The Cleveland Clinic, did a recent analysis and found that wild salmon is lower in contaminants, antibiotics and saturated (the “bad”) fat. So go wild if you can!
For the starch portion of the meal, rice, potatoes or a nice bread would be a lovely addition. If you actually are desperate, go with the bread.
If staying super easy, frozen sweet potato fries are great, plus they add another color–“eat a rainbow”! A bagged salad or cole slaw is another easy option.
Otherwise any other vegetable that is currently producing seasonal windfalls (e.g. zucchini) or lingering in your refrigerator will do. Broccoli and asparagus are great with hollandaise, so those are particularly nice.
Friday #SummerGamesWeek Recipes in celebration of the 2021 Olympics
- Miso Salmon representing Japan by House of Nash Eats
- Pizza Bites representing the USA by Simply Inspired Meals
- Mango Sticky Rice representing Thailand by Devour Dinner
- Tofu Katsu with Tonkatsu Sauce representing Japan by Hezzi-D’s Books and Cooks
- Smoked Salmon Sushi Bowl representing Japan by A Day in the Life on the Farm
- Teriyaki Chicken representing Japan by Palatable Pastime
- Tomates Farcies representing France by That Recipe
- Panzerotti representing Italy by Magical Ingredients
- Crème Brûlée representing France by The Spiffy Cookie
- Salmon Florentine representing Italy by Art of Natural Living
Easy Salmon Florentine
- 1 1/2 pounds salmon filet in 4 pieces
- 12 ounces fresh spinach or a large bag of frozen
- 6 ounces Hollandaise Sauce see note
- Check for and remove pin bones in salmon, if any. Season salmon with salt and pepper, then broil or grill for a few minutes on each side until fish is cooked to your liking (FDA recommendation is 145F)
- While fish is cooking steam spinach until warm and wilted, about 10 minutes.
- Prepare your favorite Hollandaise (see notes for my recipe)
- Divide spinach on four plates, top with a salmon filet, and and spoon (or pour) hollandaise over both.
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