Description
This Pan-Seared Salmon with Creamy Florentine Sauce is a delightful main course featuring perfectly crisped salmon fillets topped with a rich, velvety sauce made from heavy cream, fresh spinach, Parmesan cheese, and a hint of lemon. Ready in just 25 minutes, it’s an elegant yet simple dinner option packed with flavor and nutrients.
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 their natural flavors.
- Pan-sear the salmon: Heat olive oil in a large skillet over medium-high heat. When the oil is hot, place the salmon fillets skin-side down. Cook for 4-5 minutes per side until the skin is golden brown and the fish is cooked through. Remove the salmon from the pan and set aside.
- Make the Florentine sauce: In the same skillet, reduce heat to medium and melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Add the cream & spinach: Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the chopped spinach and cook until wilted, about 2-3 minutes.
- Finish the sauce: Stir in the grated Parmesan cheese and lemon juice, allowing the sauce to thicken slightly. Add a pinch of nutmeg if desired to enhance the flavor profile.
- Serve: Return the cooked salmon fillets to the pan. Spoon the creamy Florentine sauce over the top and garnish with fresh parsley before serving.
Notes
- Ensure the skillet is hot before adding the salmon to achieve a crispy skin.
- You can substitute heavy cream with half-and-half for a lighter sauce, but it will be less rich.
- For additional flavor, add a splash of white wine to the sauce before adding the cream.
- Serve with steamed vegetables or rice for a complete meal.
