PAN-SEARED SALMON WITH A CREAMY FLORENTINE SAUCE
Tender, flaky salmon fillets are pan-seared to perfection and served with a rich, creamy Florentine sauce loaded with garlic, spinach, and Parmesan. This restaurant-quality meal is quick enough for weeknights but impressive enough for guests.
Ingredients
For the Salmon:
- 4 salmon fillets skin-on or skinless
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
For the Florentine Sauce:
- 1 tablespoon butter
- 3 cloves garlic minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 cups baby spinach
- ¼ teaspoon ground nutmeg optional
- Salt and black pepper to taste
- 1 tablespoon chopped fresh parsley optional
Instructions
Cook the Salmon:
- Pat salmon dry and season both sides with salt and pepper. Heat olive oil and butter in a skillet over medium-high heat. Sear salmon for 3–4 minutes per side, or until golden and cooked through. Remove and set aside.
Make the Florentine Sauce:
- In the same pan, melt 1 tablespoon butter. Add garlic and sauté for 30 seconds. Pour in the cream and bring to a simmer. Stir in Parmesan cheese and cook until slightly thickened. Add spinach and cook until wilted. Season with salt, pepper, and nutmeg if using.
Combine and Serve:
- Return the salmon to the skillet. Spoon sauce over the fillets and simmer for 1 minute. Garnish with parsley and serve warm.
Notes
Serve with:
Mashed potatoes, steamed rice, or garlic butter pasta. Storage:
Refrigerate leftovers in an airtight container for up to 2 days.
Mashed potatoes, steamed rice, or garlic butter pasta. Storage:
Refrigerate leftovers in an airtight container for up to 2 days.