Pan-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.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 500 kcal per serving | Servings: 4 servings