Pan-Seared Salmon Florentine Sauce (Print Version)
Salmon fillets with spinach-Parmesan sauce, finished with lemon and parsley for an elegant, comforting seafood meal.
# Ingredients:
01 -
4 salmon fillets, 6 ounces each
02 -
Salt and pepper, to taste
03 -
2 tablespoons olive oil
04 -
2 tablespoons unsalted butter
05 -
3 cloves garlic, minced
06 -
1 cup heavy cream
07 -
1 cup fresh spinach, chopped
08 -
1/2 cup grated Parmesan cheese
09 -
1 teaspoon lemon juice
10 -
1/2 teaspoon red pepper flakes
11 -
Fresh parsley, chopped for garnish
# Directions:
01 -
Pat the salmon fillets dry with paper towels and season both sides generously with salt and pepper.
02 -
In a large skillet, heat the olive oil over medium-high heat until shimmering. Place the salmon fillets skin-side down in the skillet and cook undisturbed for 4-5 minutes until golden brown.
03 -
Gently flip the salmon, add the butter, and baste the fillets with melted butter. Cook for another 3-4 minutes until cooked through. Transfer to a plate and cover loosely with foil.
04 -
In the same skillet, reduce heat to medium, add minced garlic, and sauté for about 30 seconds until fragrant.
05 -
Pour in the heavy cream, stirring to combine, and bring to a gentle simmer.
06 -
Add the chopped spinach and let it wilt for 2-3 minutes.
07 -
Stir in the grated Parmesan until melted and the sauce thickens. Add red pepper flakes and lemon juice. Adjust seasoning with salt, pepper, or more lemon juice as needed.
08 -
Place a salmon fillet in the center of each plate.
09 -
Generously ladle the Florentine sauce over the salmon. Sprinkle with freshly chopped parsley for a pop of color. Serve with garlic mashed potatoes, steamed asparagus, or a light salad.
10 -
Store salmon and sauce separately in airtight containers. Reheat the sauce gently, adding a splash of cream or broth if needed.
# Notes:
01 -
For a lighter version, you can substitute half-and-half for the heavy cream.
02 -
Feel free to add other vegetables like sun-dried tomatoes or mushrooms to the sauce for extra flavor.