Pan-Seared Salmon with a Creamy Florentine Sauce
Ingredients
For the Salmon:
- 4 6-ounce salmon fillets
- Salt and pepper, to taste
- 2 tbsp. olive oil
For the Florentine Sauce:
- 2 tbsp. unsalted butter
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach, roughly chopped
- ½ cup sun-dried tomatoes, chopped
- Salt and pepper, to taste
- Fresh lemon juice, for serving, optional
- Fresh parsley, chopped, or garnish
Instructions
To prepare the salmon:
- Season the salmon fillets with salt and pepper on both sides.
- In a large skillet, over medium-high heat, heat the olive oil.
- 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 nice golden crust.
- Remove the salmon from the skillet; set aside.
To prepare the creamy florentine sauce:
- In the same skillet, over medium heat, melt the unsalted butter.
- 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 individual plates and spoon the creamy Florentine sauce over the top.
- Garnish with freshly chopped parsley and a squeeze of fresh lemon juice, if desired.