Pan-Seared Salmon Florentine Sauce

Pan-seared salmon with a creamy Florentine sauce is one of those showstopper dishes that feels fancy but comes together in less than half an hour. I make it when I want a little luxury at the dinner table without spending hours in the kitchen this combination of flaky salmon and velvety spinach sauce never disappoints

I first made this for our anniversary dinner at home and it has since become our go-to for when we want a meal that feels special but is still easy enough for a busy night

Ingredients

• Salmon fillets: choose skin-on for better flavor and moisture look for bright firm flesh from a trusted fishmonger
• Salt and pepper: always freshly ground for the best flavor and essential for seasoning the fish evenly
• Olive oil: opt for extra virgin for a subtle fruity note that enhances the salmon
• Unsalted butter: adds richness and helps with basting during cooking always go with high quality butter for the best finish
• Garlic: minced fresh for the most vibrant taste it forms the aromatic base of the sauce
• Heavy cream: gives the sauce its creamy texture and mouthfeel if possible pick one without added thickeners
• Fresh spinach: chopped for quick wilting use young tender leaves for better flavor and texture
• Parmesan cheese: freshly grated melts more smoothly into the sauce choose a block and grate it yourself for full flavor
• Lemon juice: brightens the dish with a fresh zing try to use fresh lemons for the best result
• Red pepper flakes: completely optional but a little goes a long way for gentle heat and color
• Fresh parsley: chopped for garnish choose flat leaf for a deeper flavor and a pop of green

Step-by-Step Instructions

Season the Salmon:

Pat the salmon fillets dry with paper towels and season both sides generously with salt and pepper for deep flavor in every bite

Sear the Salmon:

Heat olive oil in a large skillet over medium-high until it just starts to shimmer place the salmon fillets skin side down in the hot pan and do not disturb them for four to five minutes resist moving them so the skin crisps up beautifully

Flip and Baste:

Gently turn each salmon fillet over add the unsalted butter to the pan and baste the salmon by spooning melted butter over the tops cook for three to four minutes more until the salmon is opaque and cooked through then transfer to a plate and tent with foil to keep warm

Make the Garlic Base:

Lower the heat to medium and add the minced garlic to the same skillet stir constantly for about thirty seconds until fragrant but not browned this will infuse the butter with flavor

Build the Sauce:

Pour in the heavy cream and stir well to deglaze the pan bring the cream to a gentle simmer so it picks up all the tasty browned bits from the pan

Add Spinach and Thicken the Sauce:

Stir in the chopped spinach and let it wilt for two to three minutes until soft then add the grated Parmesan cheese keep stirring as the cheese melts and the sauce starts to thicken up

Finish the Sauce:

Season to taste with red pepper flakes if you like a touch of heat and add the fresh lemon juice taste the sauce and adjust with extra salt pepper or lemon as needed

Serve:

Place a seared salmon fillet on each serving plate spoon generous amounts of the creamy Florentine sauce over the top and sprinkle chopped parsley over everything for color and freshness

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My favorite part of this recipe is the way the Parmesan melts into the sauce making it silky and savory each time I make it I am reminded of family dinners where everyone went quiet for the first bite because it really is that good

Storage Tips

Store the salmon fillets and Florentine sauce in separate airtight containers this helps keep the salmon from turning soggy when reheated reheat the sauce gently over low heat adding a splash of cream or broth to restore its original creaminess if the sauce thickens too much

Ingredient Substitutions

You can use half-and-half for a lighter sauce or even coconut cream if you want a dairy-free version Sun-dried tomatoes and mushrooms make wonderful add-ins for more depth of flavor if you are out of fresh spinach try baby kale or Swiss chard

Serving Suggestions

This salmon is perfect with garlic mashed potatoes steamed asparagus or a simple rice pilaf for a more elegant meal serve it with a cold glass of white wine like Sauvignon Blanc A fresh side salad with arugula and lemon vinaigrette balances the richness beautifully

Cultural Context

Salmon Florentine borrows from classic French flavors with its creamy spinach sauce but it is also a modern take on the beloved combination of fish paired with silky greens This is a celebration dish in my family one we make when we want to feel a little indulgent yet still eat something wholesome

Recipe FAQs

→ How do I achieve the perfect sear on salmon?

Pat the fillets dry and use a hot skillet with oil. Place the salmon skin-side down without moving for several minutes until golden crust forms, then flip gently.

→ What type of cream is best for the sauce?

Heavy cream gives the silkiest, thick result. For a lighter approach, half-and-half can be substituted without sacrificing too much richness.

→ Can I add vegetables to the Florentine sauce?

Yes, sun-dried tomatoes or mushrooms blend wonderfully with the spinach and add extra flavor dimensions.

→ What sides go well with this dish?

Garlic mashed potatoes, steamed asparagus, or a crisp salad complement the creamy sauce and salmon beautifully.

→ How should I store leftovers?

Keep salmon and sauce in separate airtight containers in the fridge. Reheat the sauce gently, adding cream or broth for smoothness.

→ What wine pairs well with this dish?

A glass of Sauvignon Blanc is a refreshing match, enhancing the delicate salmon and creamy sauce flavors.