Pan-Seared Salmon with a Creamy Florentine Sauce

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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
Cook Time 20 minutes
Total Time 30 minutes
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

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