Salmon Florentine

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.

If you've purchased skinless salmon, or if you prefer not to eat the skin, then you can skip this step.

Prepare a recipe of my Creamed Spinach to top the salmon.

I topped off each portion of salmon with a combination of crushed Ritz crackers and melted butter. If you're on a low carb diet, just skip that step on your portion.

Super simple and outrageously delicious!  I hope you enjoy!

Salmon Florentine

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• Author: Jennifer Locklin
• Yield: 6 servings 1x

Ingredients

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• 6 6 oz salmon fillets (about 2 ¼ pounds)
• Salt and Pepper (to taste)
• 2 tablespoons olive oil
• 1 recipe Creamed Spinach
• 1 sleeve Ritz crackers (crushed)
• ½ stick butter (melted)

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Instructions

1. Prepare salmon fillets with salt and pepper on both sides.
2. Heat oil in a heavy bottomed skillet over medium-high heat.
3. Place salmon fillets skin side down in a single layer.
4. For crispy skin, sear for about 3 to 5 minutes (do not flip).
5. Preheat oven to 425 degrees.
6. Place seared salmon skin side down onto a foil-lined baking sheet.
7. Generously top each piece of salmon with creamed spinach, then top with buttered crushed crackers, if desired.
8. Place in 425 degree oven for about 10 minutes, or until fish begins to flake and topping is golden brown.

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