Pan-Seared Salmon with a Creamy Florentine Sauce 🍣🥬🍋

 

Ingredients:

For the Salmon:

4 salmon fillets, skin on or off

Salt and black pepper to taste

2 tablespoons olive oil

For the Creamy Florentine Sauce:

2 tablespoons unsalted butter

3 cloves garlic, minced

1 cup heavy cream

1/2 cup chicken broth

1/4 cup grated Parmesan cheese

2 cups fresh spinach, roughly chopped

Juice of 1/2 lemon

1 teaspoon dried Italian herbs

Salt and black pepper to taste

Directions:

Prepare the Salmon:

Season the salmon fillets with salt and black pepper on

both sides. In a large skillet, heat the olive oil over

medium-high heat. Once the oil is hot, add the salmon

fillets, skin-side down if the skin is on. Cook for 4-5

minutes on each side, or until the salmon is cooked

through and flakes easily with a fork. Remove the

salmon from the skillet and set aside.

Make the Florentine Sauce:

In the same skillet, melt the butter over medium heat. Add

the minced garlic and sauté for about 1 minute until

fragrant. Pour in the chicken broth and bring to a simmer,

scraping up any browned bits from the bottom of the

skillet.

Add the heavy cream and stir to combine. Let the sauce

simmer for 2-3 minutes until it begins to thicken. Stir in

the Parmesan cheese, chopped spinach, lemon juice, and

dried Italian herbs. Cook for another 2-3 minutes until the

spinach is wilted and the sauce is creamy. Season with

salt and black pepper to taste.

Serve:

Return the salmon fillets to the skillet, spooning the

creamy Florentine sauce over the top. Let the salmon

warm in the sauce for a minute or two.

Serve the Pan-Seared Salmon with Creamy Florentine

Sauce hot, with the sauce generously spooned over each

fillet. This dish pairs beautifully with rice, pasta, or a

fresh salad. Garnish with extra lemon wedges for added

zest.💜💜