Pan-Seared Salmon with a Creamy Florentine Sauce

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Why You’ll Love This Recipe

This Pan-Seared Salmon with a Creamy Florentine Sauce is a delightful fusion of healthy seafood and creamy goodness. The crispy skin and tender salmon fillets pair beautifully with the smooth and flavorful sauce made with fresh spinach, garlic, and a touch of cream. The Florentine sauce adds a layer of richness that complements the salmon without overpowering its natural flavor. Whether you’re a fan of salmon or just looking to try something new, this recipe is a surefire hit!

Ingredients You’ll Need

  • 4 salmon fillets (6 oz each): Fresh, wild-caught salmon works best for its tender texture and flavor.
  • 2 tablespoons olive oil: For searing the salmon to crispy perfection.
  • 3 cloves garlic, minced: Adds depth and aroma to the sauce.
  • 1 small onion, finely chopped: Enhances the flavor and sweetness of the sauce.
  • 2 cups fresh spinach, chopped: Provides the classic Florentine flavor and adds a boost of nutrients.
  • 1 cup heavy cream: The base of the creamy Florentine sauce.
  • 1/4 cup grated Parmesan cheese: Adds a rich, savory flavor to the sauce.
  • 1/2 cup chicken broth: Helps thin out the sauce and adds depth of flavor.
  • 1 teaspoon lemon zest: Brightens the dish with a hint of citrus.
  • 1 tablespoon lemon juice: Balances the richness of the sauce with a fresh, tangy flavor.
  • Salt and pepper to taste: Essential for seasoning both the salmon and the sauce.
  • Fresh parsley or basil (for garnish): Adds a fresh, vibrant finish to the dish.
Pan-Seared Salmon with a Creamy Florentine Sauce

Step-by-Step Instructions

1. Prepare the Salmon:

  • Pat the salmon fillets dry with paper towels and season both sides generously with salt and pepper.
  • In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, place the salmon fillets skin-side down in the pan. Sear for 4-5 minutes on each side, or until the skin is crispy and the salmon is cooked to your preferred doneness. Remove the salmon from the skillet and set aside.

2. Sauté the Vegetables:

  • In the same skillet, reduce the heat to medium and add the chopped onion. Sauté for 3-4 minutes until softened and translucent. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to avoid burning the garlic.

3. Make the Creamy Florentine Sauce:

  • Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
  • Pour in the chicken broth and bring to a simmer, allowing it to reduce slightly for 3 minutes.
  • Stir in the heavy cream, Parmesan cheese, lemon zest, and lemon juice. Let the sauce simmer gently for 3-5 minutes, stirring occasionally, until the sauce thickens and becomes creamy. Taste and season with salt and pepper as needed.

4. Combine and Serve:

  • Return the seared salmon fillets to the skillet, nestling them into the creamy Florentine sauce. Spoon some of the sauce over the top of the salmon to coat.
  • Allow everything to heat through for 2 minutes, then remove from the heat.

5. Garnish and Serve:

  • Garnish the salmon with freshly chopped parsley or basil for a burst of color and freshness. Serve the salmon hot, with the creamy Florentine sauce spooned over the top.

Serving Suggestions

As a Main Course: This dish is hearty and satisfying on its own, but you can pair it with a side of garlic mashed potatoes, steamed rice, or pasta for a more filling meal. A side of roasted vegetables or a simple green salad also complements the rich flavors of the salmon and sauce.

For Special Occasions: This dish is perfect for special occasions like date nights or dinner parties. Pair it with a crisp white wine like Sauvignon Blanc or Chardonnay to enhance the creamy, buttery flavors of the dish.

Tips for Making the Best Pan-Seared Salmon with a Creamy Florentine Sauce

  • Use Fresh Salmon: Fresh, wild-caught salmon will give you the best flavor and texture. If using frozen salmon, be sure to thaw it completely and pat it dry before cooking.
  • Don’t Overcook the Salmon: To keep the salmon tender and moist, avoid overcooking it. The internal temperature should reach 145°F (63°C) for perfectly cooked salmon.
  • Balance the Sauce: The creamy sauce should be rich but not overly heavy. The lemon juice and zest help cut through the richness and add a bright, fresh note.

Variations and Substitutions

  • Add Mushrooms: For extra flavor and texture, add sliced mushrooms to the skillet when sautéing the onions.
  • Substitute Chicken: If you’re not a fan of salmon, you can use boneless, skinless chicken breasts or thighs in place of the salmon fillets.
  • Low-Carb Option: Serve the salmon and Florentine sauce over cauliflower rice or zucchini noodles for a delicious low-carb meal.

Frequently Asked Questions

Can I make this dish ahead of time? While this dish is best enjoyed fresh, you can prepare the sauce ahead of time and reheat it just before serving. Cook the salmon fresh to ensure it stays crispy.

How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, being careful not to overcook the salmon.

Can I freeze this dish? The sauce can be frozen, but it may separate slightly upon thawing. It’s best to freeze the sauce separately from the salmon. Thaw in the refrigerator and reheat gently, stirring until the sauce comes back together.

Nutritional Benefits

This dish is packed with protein from the salmon, which is also an excellent source of omega-3 fatty acids, essential for heart health. The spinach adds vitamins and minerals like vitamin K and iron, while the creamy sauce provides calcium from the Parmesan cheese.

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