Description
This Pan-Seared Salmon with Creamy Florentine Sauce is a quick and elegant dish featuring perfectly cooked salmon fillets topped with a rich and flavorful spinach and Parmesan cream sauce. The combination of tender salmon and velvety sauce makes a perfect weeknight dinner or special occasion meal.
Ingredients
Scale
For the Salmon
- 4 salmon fillets, skin-on
- 2 tbsp olive oil
- Salt and pepper, to taste
For the Florentine Sauce
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup fresh spinach, chopped
- ½ cup grated Parmesan cheese
- 1 tbsp lemon juice
- ¼ tsp nutmeg (optional)
- Fresh parsley, for garnish
Instructions
- Prepare the salmon: Season the salmon fillets generously with salt and pepper on both sides to enhance the flavor of the fish.
- Pan-sear the salmon: Heat olive oil in a large skillet over medium-high heat until hot. Place the salmon fillets skin-side down in the skillet and cook for 4-5 minutes until the skin is crispy and golden. Flip the fillets and cook for another 4-5 minutes, or until the salmon is cooked through. Remove the salmon from the pan and set aside.
- Make the Florentine sauce: Using the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned.
- Add the cream & spinach: Pour in the heavy cream and bring it to a gentle simmer. Add the chopped spinach and cook for 2-3 minutes until the spinach is wilted and incorporated into the sauce.
- Finish the sauce: Stir in the grated Parmesan cheese and lemon juice, allowing the sauce to thicken slightly. Optionally, add a pinch of nutmeg to enhance the flavor.
- Serve: Return the salmon fillets to the skillet, spoon the creamy Florentine sauce over the top, and garnish with fresh parsley. Serve immediately for the best taste.
Notes
- You can substitute fresh spinach with baby spinach if you prefer a more tender texture.
- Adjust the cream quantity for a lighter or thicker sauce according to your preference.
- For a dairy-free version, substitute butter and cream with plant-based alternatives.
- Ensure salmon is cooked to an internal temperature of 145°F (63°C) for safe consumption.
- Serve with a side of steamed vegetables or rice to complete the meal.
