Salmon and Scallops Florentine

Posted by Fassler Admin on

Recipe from Cassandra (Instagram @domesticassie)
Serves (no. of pax): 2-3 pax
Difficulty Level: Medium





Creamy Mushroom Medley Soup


Salmon Fillet


Scallops (defrost and pat dry)

1 bunch

Baby spinach


Button mushrooms


Portobello mushrooms

To taste


Splash of white wine (optional)

Salt and Pepper

1 tbsp

Dried herbs of choice - I used thyme

2-3 cloves




  1. Heat 1 tbsp of oil on the skillet. Add salmon, skin side up, and cook undisturbed for 4-5 minutes, until golden.
  2. Flip the fillets on the other side, and continue to cook for 4-6 minutes, or until cooked through and the skin is crispy. Once the salmon is done, set aside on a plate.
  3. In the same skillet, add oil and then scallops for 2-3 mins and add butter. Flip to the other side for another 1-2 mins then set aside. Don't overcook!
  4. Heat oil in the same skillet. Sauté garlic until tender.
  5. Add mushrooms and cook until slightly golden brown and tender. Add a splash of white wine and simmer for 1-2 mins.
  6. Add Fassler Creamy Mushroom Medley, season with salt and pepper, if needed. Personally, it didn't need much. But I added nutmeg and dried herbs.
  7. Reduce the heat to low and let it simmer until sauce is thickened, then stir in spinach and cook until wilted, 1-2 minutes.
  8. Finally, return the salmon back to the pan, and spoon the creamy spinach and mushrooms on top.
  9. Enjoy! 🌈

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