Description
This Pan-Seared Salmon with Creamy Florentine Sauce is a quick and elegant dish featuring perfectly seared salmon fillets topped with a rich, garlicky cream sauce infused with fresh spinach and Parmesan cheese. Ready in just 25 minutes, it balances hearty protein with a luscious, flavorful sauce ideal for a satisfying weeknight dinner or special occasion.
Ingredients
Scale
Salmon
- 4 salmon fillets, skin-on
- 2 tbsp olive oil
- Salt and pepper, to taste
Creamy 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)
Garnish
- Fresh parsley, for garnish
Instructions
- Prepare the salmon: Season the salmon fillets generously with salt and pepper on both sides to enhance their natural flavor.
- Pan-sear the salmon: Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, place the salmon fillets skin-side down in the skillet. Cook for 4-5 minutes on each side until the salmon is golden brown and cooked through. Remove the fillets from the pan and set them aside.
- Make the Florentine sauce: In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Add the cream & spinach: Pour the heavy cream into the skillet and bring it to a gentle simmer. Add the chopped fresh spinach and cook for 2-3 minutes until the spinach wilts and the sauce starts to thicken slightly.
- Finish the sauce: Stir in the grated Parmesan cheese and lemon juice, mixing well until the cheese melts and the sauce thickens to a creamy consistency. For an added depth of flavor, sprinkle in a pinch of nutmeg and stir to combine.
- Serve: Return the cooked salmon fillets to the skillet, spooning the creamy Florentine sauce generously over the top. Garnish with fresh parsley before serving for a burst of freshness and color.
Notes
- You can substitute fresh spinach with frozen spinach if fresh is unavailable; just be sure to thaw and drain it thoroughly before using.
- To ensure even cooking, let the salmon come to room temperature before pan-searing.
- For a lighter version, use half-and-half instead of heavy cream, though the sauce will be less rich and thick.
- If you prefer a crispier salmon skin, cook the fillets skin-side down longer and avoid moving them until they release easily from the pan.
- Nutmeg is optional but adds a subtle warmth that complements the creamy sauce nicely.
