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Salmon Florentine

The large amount of spinach cooks down into a flavorful bed for the salmon in this one-dish entrée.

Serves 4; 3 ounces fish and 1/2 cup spinach per serving


Vegetable oil spray
4 salmon fillets (about 4 ounces each)
1 tablespoon salt-free all-purpose seasoning blend
1 teaspoon olive oil
1 teaspoon pepper
1 teaspoon paprika
2 medium garlic cloves, minced
1 teaspoon water
1/4 teaspoon salt
6 to 8 cups fresh baby spinach leaves
6-ounce jar marinated artichoke hearts, drained and chopped


Preheat the oven to 375°F. Lightly spray a 13 x 9 x 2-inch baking pan with vegetable oil spray.

Rinse the fish and pat dry with paper towels.

In a small bowl, combine the seasoning blend, oil, pepper, paprika, garlic, water, and salt. Brush the seasoning mixture over both sides of the fish.

To assemble, put the spinach in the baking pan, covering the bottom. Put the salmon and artichokes on the spinach. Lightly spray with vegetable oil spray.

Bake, uncovered, for 15 to 20 minutes, or until the fish flakes easily when tested with a fork.

Dietary Information (per serving)

Dietary Exchange
1 vegetable
3 lean meat

Nutrient Analysis
Calories: 199
Protein: 24 g
Carbohydrates: 6 g
Total fat: 9.5 g
Saturated: 1.0 g
Polyunsaturated: 2.0 g
Monounsaturated: 2.5 g
Cholesterol: 59 mg
Fiber: 3 g
Sodium: 385 mg

This recipe is reprinted with permission from American Heart Association No-Fad Diet: A Personal Plan for Healthy Weight Loss, Copyright © 2005 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.