Remember that Creamed Spinach I posted a while back? Well, I put that recipe to work again with this Salmon Florentine. This is a very simple recipe for baked salmon that gives you another way to prepare it, and it’s really elegant enough to serve to guests, but simple enough to have as a weeknight meal.
I’m trying to gear my personal eating to low carb these days to drop some weight that I desperately need to lose and this dish works perfectly for low carb or paleo diets (minus the Classic Risotto that it’s sitting on). I prepared the risotto for my family and had extra vegetables for myself. It’s kind of hard being a food blogger and chef and then being on a diet – Ugh! But I have to get healthier!
One thing that I’ll point out about this recipe is that I sear the salmon skin-side down in a skillet before I place it on the baking sheet. I do this step because I like the crunchy skin.
Prepare a recipe of my Creamed Spinach to top the salmon.
Super simple and outrageously delicious! I hope you enjoy!
- 6 6 oz salmon fillets (about 2 1/4 pounds)
- Salt and Pepper to taste
- 2 tablespoons olive oil
- 1 recipe Creamed Spinach
- 1 sleeve Ritz crackers crushed
- 1/2 stick butter melted
- Prepare salmon fillets with salt and pepper on both sides.
- Heat oil in a heavy bottomed skillet over medium-high heat.
- Place salmon fillets skin side down in a single layer.
- For crispy skin, sear for about 3 to 5 minutes (do not flip).
- Preheat oven to 425 degrees.
- Place seared salmon skin side down onto a foil-lined baking sheet.
- Generously top each piece of salmon with creamed spinach, then top with buttered crushed crackers, if desired.
- Place in 425 degree oven for about 10 minutes, or until fish begins to flake and topping is golden brown.