Salmon with Rice Florentine
Elevate your dinner routine with this elegant and flavorful Salmon with Rice Florentine recipe! Perfectly pan-seared salmon fillets, seasoned to perfection, are paired with a creamy, garlic-infused rice made with fresh spinach, Parmesan cheese, and a touch of heavy cream for a luxuriously velvety finish. The dish combines crisp textures, vibrant greens, and rich, savory flavors for a meal that feels indulgent yet balanced. With just 45 minutes from prep to table, this recipe is ideal for impressing guests or treating yourself to a restaurant-quality meal at home. Serve with a squeeze of fresh lemon for a zesty finish that brightens every bite and enjoy a satisfying, wholesome dinner packed with protein and goodness. Perfect for weeknight dinners or special occasions, this Salmon with Rice Florentine is sure to become a favorite!
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Recipe Information
Ingredients
- 4 pieces salmon fillets
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken or vegetable stock
- 4 cups fresh spinach
- 0.5 cup heavy cream
- 0.25 cup Parmesan cheese, grated
- 4 pieces lemon wedges
Instructions
Season the salmon fillets with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper on both sides.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the salmon fillets skin-side down and sear for 3-4 minutes until crispy. Flip and cook for another 3-4 minutes until the salmon is cooked through. Remove from the skillet and set aside.
Reduce the heat to medium and add 1 tablespoon of olive oil and 2 tablespoons of butter to the same skillet. Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the rice and cook for 2-3 minutes, stirring frequently, to lightly toast the grains.
Pour in the chicken or vegetable stock and bring to a boil. Reduce the heat to low, cover the skillet, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.
Once the rice is cooked, add the fresh spinach to the skillet. Stir until the spinach is wilted, about 2-3 minutes.
Stir in the heavy cream and Parmesan cheese, and season with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Mix until well combined and creamy.
To serve, divide the Rice Florentine onto plates and top with a seared salmon fillet. Garnish with lemon wedges and additional grated Parmesan if desired.
Nutrition Facts
Calories |
2204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.7 g | 198% | |
| Saturated Fat | 53.5 g | 268% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 5102 mg | 222% | |
| Total Carbohydrate | 69.2 g | 25% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 2.0 g | ||
| Protein | 124.3 g | 249% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 411 mg | 32% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 267 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
