Creamy Salmon Florentine
Prep time
Cook time
Total time
This creamy salmon florentine is a comforting meal that tastes indulgent, but is packed with nutrients and also happens to be dairy-free. This dish is fancy enough to serve for company, but easy enough to prepare on a busy weeknight! {Dairy-free, gluten-free & paleo}
Serves: Makes 6 servings
  • For the salmon:
  • 6 3oz salmon fillets** (preferably with no skin)
  • Juice of half a lemon
  • Dash of salt and pepper
For the cashew cream sauce:
  • 1 cup unsalted cashews (soaked for at least 2 hrs. in water)
  • 1 cup water
  • 2 garlic cloves
  • ½ tsp salt
For the vegetables:
  • 2 tsp. olive oil
  • 10 frozen spinach cubes (Or about 10 cups fresh baby spinach)
  • 4 cups sliced mushrooms
  • ¼ cup thinly sliced Green onion
  1. Place cashews in a bowl and soak in water for at least 2 hours or overnight.
  2. Preheat oven to 375 F.
  3. Place salmon fillets on parchment paper-lined baking sheet and squeeze lemon juice over the fillets along with a sprinkle of salt and pepper. Bake salmon for 20 minutes or until it flakes. If it has skin, gently remove skin from each fillet.
  4. Meanwhile, in a powerful blender or magic bullet, combine cashew cream sauce ingredients until smooth.
  5. Heat olive oil in skillet over medium heat. Sauté spinach and mushrooms until mushrooms are lightly browned and spinach has wilted, about 8-10 minutes. Drain any excess water from the pan.
  6. Spray a 9x13 inch casserole dish with cooking spray. Evenly distribute spinach and mushrooms across the bottom of the dish. On top of the vegetables, distribute the salmon fillets. Pour the cashew cream sauce evenly over the salmon fillets.
  7. Bake for 20 minutes. Serve the salmon florentine over brown rice, quinoa or whole-grain pasta or couscous and garnish with chopped green onion.
Recipe by Haute & Healthy Living at