Equipment
- Sauce Pan
- Cutting Board
- Skillet
- Casserole Dish
- Whisk
- Spoon
Ingredients
Salmon:
- 4 Salmon Fillets
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- Salt and Pepper
- Lemon Juice
For the Garlic-Butter Mushroom Florentine Sauce:
- 4 tbsp Butter
- 3 cloves Garlic minced
- 2 cans Mushroom Soup
- 2 cup Spinach
- 1 cup Cherry Tomatoes diced (or ½ cup cherry tomatoes, halved)
- Salt and Pepper
- ½ cup Parmesan Cheese grated
Instructions
- Preheat your oven to 350°F
Make the Florentine Sauce:
- Melt 3 tablespoons of butter in a saucepan over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Stir in the mushroom soup and whisk until smooth and creamy.
- Add the tomatoes, a pinch of salt and pepper. Let simmer for 3–5 minutes to soften the tomatoes and develop flavor.
- In a separate skillet, sauté the spinach with 1 tbsp of butter (about 1–2 minutes). Then stir the spinach into the sauce.
- Add Parmesan cheese, stir, and adjust seasoning to taste.
Salmon
- Place salmon fillets on a casserole dish. Pat them dry with a paper towel.
- Drizzle with olive oil and season both sides with garlic powder, onion powder, paprika, salt, and pepper.
- Generously spoon the Garlic-Butter Mushroom Florentine Sauce over the top of the salmon.
- Bake for 12–15 minutes, or until the salmon is cooked through and flakes easily with a fork. (Thicker fillets may take a bit longer.)
- Serve with your favorite sides—rice, pasta, mashed potatoes, or crusty bread to soak up that sauce. Enjoy!