Pan-Seared Salmon with Creamy Florentine Sauce
Ingredients:
For the Salmon:
4 salmon fillets (skin on or off, your preference)
2 tablespoons olive oil
Salt and pepper to taste
Lemon wedges for serving
For the Florentine Sauce:
2 tablespoons butter
2 garlic cloves, minced
1/2 cup chicken broth
1/2 cup heavy cream
1/4 cup Parmesan cheese, grated
2 cups fresh spinach
1/4 teaspoon nutmeg (optional)
Salt and pepper to taste
Directions:
For the Salmon: Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Once hot, place the salmon fillets in the skillet, skin side down if using skin-on fillets. Cook for 4-5 minutes on the first side until golden and crispy. Flip the salmon and cook for another 3-4 minutes until the salmon is just cooked through. Remove from the skillet and set aside.
For the Florentine Sauce: In the same skillet, reduce the heat to medium and add the butter. Once melted, sauté the garlic for 1 minute until fragrant.
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
Stir in the heavy cream, Parmesan cheese, and nutmeg (if using). Cook for 2-3 minutes, stirring frequently, until the sauce thickens slightly.
Add the fresh spinach to the skillet and cook until wilted, about 2 minutes. Season the sauce with salt and pepper to taste.
Return the salmon fillets to the skillet and spoon the creamy Florentine sauce over them. Let everything warm through for 1-2 minutes.
Serve the salmon with lemon wedges on the side.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 450 kcal per serving | Servings
