Step 1: Prepare the Salmon

Season the salmon fillets with salt and red chili flakes. In a large non-stick pan, heat the vegetable oil over medium-high heat. Sear the salmon fillets for about 5 minutes per side, or until they are crispy on the outside and cooked through. Once cooked, transfer the salmon to a plate and set aside.

Step 2: Cook the Vegetables

Using the same pan, sauté the chopped onion until translucent (about 3 minutes). Add the minced garlic and cook until fragrant. Then, toss in the sliced mushrooms and cook until they’re browned and tender, which should take around 5 minutes.

Step 3: Make the Creamy Florentine Sauce

In a small bowl, dissolve the cornstarch in the half & half. Slowly pour this mixture into the pan with the vegetables. Add the grated Parmesan cheese and stir until the sauce begins to thicken. Bring it to a gentle simmer.

Step 4: Add the Spinach

Once the sauce has thickened, add the baby spinach to the pan. Allow the spinach to cook down, stirring occasionally until wilted. Season the sauce with additional salt, red chili flakes, and lemon juice.

Step 5: Combine & Serve

Finally, return the seared salmon fillets to the pan, spooning the creamy sauce over the top of each piece. Let the salmon heat through for a minute or two. Serve your Salmon Florentine immediately, pairing it with a side of steamed broccoli or roasted asparagus for a complete meal.