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Pan-Seared Salmon with a Creamy Florentine Sauce

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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.