Pan-Seared Salmon with a Creamy Florentine Sauce

This Pan-Seared Salmon with a Creamy Florentine Sauce is a delicious and elegant dish that’s perfect for a special dinner or a weeknight meal. The combination of tender, flaky salmon and a rich, creamy sauce with spinach and sun-dried tomatoes creates a flavorful and satisfying experience.

Ingredients

For the Salmon:

• 4 salmon fillets (about 6 oz each)
• Salt and pepper to taste
• 2 tablespoons olive oil

For the Creamy Florentine Sauce:

• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 2 cups fresh spinach, roughly chopped
• 1/2 cup sun-dried tomatoes, chopped
• Salt and pepper to taste

For Garnish:

• Fresh lemon juice (optional, for serving)
• Fresh parsley, chopped

Directions

1️⃣ For the Salmon:

1. Season the salmon fillets with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add the salmon fillets, skin-side down, and cook for 4-5 minutes on each side, or until the salmon is cooked through and has a golden crust. Remove the salmon from the skillet and set aside.

2️⃣ For the Creamy Florentine Sauce:

1. In the same skillet, melt the unsalted butter over medium heat.
2. Add the minced garlic and finely chopped onion. Sauté for 2-3 minutes until the onion is softened and the garlic is fragrant.
3. Pour in the heavy cream and chicken broth, stirring well to combine. Bring the mixture to a simmer.
4. Stir in the grated Parmesan cheese until the sauce is smooth and thickened.
5. Add the chopped spinach and sun-dried tomatoes. Cook for another 2-3 minutes until the spinach is wilted.
6. Season the sauce with salt and pepper to taste.

3️⃣ To Serve:

1. Place the pan-seared salmon fillets on plates.
2. Spoon the creamy Florentine sauce over the top.
3. Garnish with freshly chopped parsley and a squeeze of fresh lemon juice if desired.

Helpful Tips

• Perfectly Cooked Salmon: To check if the salmon is done, insert a fork or knife into the thickest part of the fillet. If it flakes easily, it’s cooked through.
• Sun-Dried Tomatoes: If using sun-dried tomatoes packed in oil, drain them well before chopping.
• Make it Dairy-Free: Substitute the heavy cream with a dairy-free alternative like coconut cream and use a dairy-free cheese substitute.

Serving Suggestions

• Serve with a side of steamed vegetables, mashed potatoes, or a simple green salad for a balanced meal.
• A crusty piece of bread or garlic bread can help soak up the delicious sauce.

FAQs

1. Can I use frozen salmon fillets?
   Yes, but make sure to thaw them completely and pat them dry before cooking to avoid excess moisture.
2. Can I substitute the spinach with another green?
   Yes, you can use kale or Swiss chard as an alternative.
3. How long can I store leftovers?
   Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the salmon.

Serving Size

• Makes 4 servings.

Time

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

This Pan-Seared Salmon with Creamy Florentine Sauce is a delightful and sophisticated dish that’s quick and easy to prepare. Enjoy the delicate flavors of the salmon paired with the rich, creamy sauce!

Recipe Card

Pan-Seared Salmon with a Creamy Florentine Sauce

This Pan-Seared Salmon with a Creamy Florentine Sauce is a delicious and elegant dish that’s perfect for a special dinner or a weeknight meal. The combination of tender, flaky salmon and a rich, creamy sauce with spinach and sun-dried tomatoes creates a flavorful and satisfying experience.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course dinner

Cuisine American

Servings 4

Ingredients

  

For the Salmon:

• – 4 salmon fillets about 6 oz each
• – Salt and pepper to taste
• – 2 tablespoons olive oil

For the Creamy Florentine Sauce:

• – 2 tablespoons unsalted butter
• – 3 cloves garlic minced
• – 1 small onion finely chopped
• – 1 cup heavy cream
• – 1/2 cup chicken broth
• – 1/2 cup grated Parmesan cheese
• – 2 cups fresh spinach roughly chopped
• – 1/2 cup sun-dried tomatoes chopped
• – Salt and pepper to taste

For Garnish:

• – Fresh lemon juice optional, for serving
• – Fresh parsley chopped

Instructions

 

For the Salmon:

• Season the salmon fillets with salt and pepper on both sides.
• Heat olive oil in a large skillet over medium-high heat.
• Add the salmon fillets, skin-side down, and cook for 4-5 minutes on each side, or until the salmon is cooked through and has a golden crust. Remove the salmon from the skillet and set aside.

For the Creamy Florentine Sauce:

• In the same skillet, melt the unsalted butter over medium heat.
• Add the minced garlic and finely chopped onion. Sauté for 2-3 minutes until the onion is softened and the garlic is fragrant.
• Pour in the heavy cream and chicken broth, stirring well to combine. Bring the mixture to a simmer.
• Stir in the grated Parmesan cheese until the sauce is smooth and thickened.
• Add the chopped spinach and sun-dried tomatoes. Cook for another 2-3 minutes until the spinach is wilted.
• Season the sauce with salt and pepper to taste.

To Serve:

• Place the pan-seared salmon fillets on plates.
• Spoon the creamy Florentine sauce over the top.
• Garnish with freshly chopped parsley and a squeeze of fresh lemon juice if desired.

Keyword Pan-Seared Salmon with a Creamy Florentine Sauce