Pan-Seared Salmon with a Creamy Florentine Sauce

Why You’ll Love This Recipe

This dish is a wonderful balance of crispy salmon and a creamy, garlicky spinach sauce that’s sure to please your taste buds. The pan-seared salmon provides a satisfying texture and flavor, while the creamy Florentine sauce, with its fresh spinach and garlic, brings depth and richness. The lemon juice adds a refreshing, tangy note to tie everything together. This recipe is both quick and impressive, making it perfect for weeknight dinners or special meals with loved ones.

Ingredients

For the Salmon:

• 4 salmon fillets (about 6 oz each)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 tablespoon lemon juice (optional)

For the Creamy Florentine Sauce:

• 2 tablespoons butter
• 2 cloves garlic, minced
• 3 cups fresh spinach (about 4 handfuls)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• 1/4 teaspoon nutmeg (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Salmon:

1. Season the salmon: Pat the salmon fillets dry with paper towels and season both sides with salt and pepper. If using lemon juice, drizzle the fillets with lemon juice to add a fresh, zesty flavor.
2. Cook the salmon: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the salmon fillets, skin side down (if they have skin), and cook for 4-5 minutes per side, or until the salmon is golden brown and cooked through. You should be able to easily flake the salmon with a fork. Remove the salmon from the skillet and set it aside.

For the Creamy Florentine Sauce:

1. Sauté the garlic: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, stirring frequently, until the garlic becomes fragrant.
2. Add the spinach: Add the fresh spinach to the skillet and cook, stirring, until the spinach wilts down, about 2-3 minutes.
3. Make the creamy sauce: Add the heavy cream to the skillet and bring it to a simmer. Let it cook for 2-3 minutes to thicken slightly. Stir in the grated Parmesan cheese until the sauce becomes smooth and creamy. Season with salt, pepper, and a pinch of nutmeg if using.
4. Combine with the salmon: Return the cooked salmon fillets to the skillet, spooning some of the creamy Florentine sauce over the top. Let the salmon heat through in the sauce for 1-2 minutes.

Serve:

Serve the pan-seared salmon fillets with a generous amount of the creamy Florentine sauce on top. This dish pairs wonderfully with roasted vegetables, mashed potatoes, or a fresh salad.

Servings and Timing

This recipe makes 4 servings.

• Prep time: 5 minutes
• Cook time: 15 minutes
• Total time: 20 minutes

Storage/Reheating

Store any leftover salmon and Florentine sauce in an airtight container in the refrigerator for up to 2 days. To reheat, place the salmon and sauce in a skillet over low heat until warmed through. Be careful not to overcook the salmon during reheating.

FAQs

Can I use frozen salmon?

Yes, you can use frozen salmon. Just be sure to thaw it completely before cooking, either in the refrigerator overnight or by placing it in a sealed bag under cold running water.

Can I make the Florentine sauce without cream?

Yes! You can substitute the heavy cream with half-and-half, milk, or a dairy-free alternative like coconut cream for a lighter version. Keep in mind that the sauce will be less rich if you use a lighter cream substitute.

Can I add other vegetables to the Florentine sauce?

Absolutely! You can add mushrooms, artichokes, or even sun-dried tomatoes to the sauce for extra flavor and texture. Just sauté them along with the garlic before adding the spinach.

What can I serve with this dish?

Pan-Seared Salmon with Creamy Florentine Sauce pairs well with roasted vegetables, garlic bread, mashed potatoes, or a simple side salad. For a low-carb option, you can serve it with cauliflower rice or zucchini noodles.

Can I make this dish ahead of time?

While the salmon is best cooked fresh, you can prepare the creamy Florentine sauce in advance and refrigerate it for up to 3 days. Simply reheat the sauce gently before serving and cook the salmon fresh when ready.

Can I use a non-dairy substitute for the butter?

Yes, you can use olive oil or a dairy-free butter substitute in place of the butter to make this dish dairy-free. You can also use a non-dairy milk and cheese for the cream and Parmesan if you prefer.

Conclusion

Pan-Seared Salmon with Creamy Florentine Sauce is a rich, flavorful, and satisfying dish that’s perfect for any occasion. The crispy salmon fillets combined with the creamy spinach sauce create a comforting and elegant meal. It’s quick and easy to make, but tastes like a gourmet restaurant dish. Whether you’re cooking for yourself or hosting guests, this dish is sure to impress!

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