Description
Tender Pan-Seared Salmon Florentine in a rich cream sauce. This quick, flavorful dish brings a touch of Italian comfort to your weeknight dinner.
Ingredients
- Main Ingredients:
- Salmon Fillets (4, 6 oz each, skin-on)
- Fresh Spinach (5-6 oz, about 5 cups)
- Creamy Sauce Essentials:
- Heavy Cream (1/2 cup)
- Garlic (4 cloves, minced)
- Parmesan Cheese (1/4 cup, grated)
- Chicken Broth (1/4 cup)
- Dry White Wine (1/4 cup, optional)
- Flavor Boosters & Seasonings:
- Olive Oil (2 tbsp)
- Lemon (1/2, for juice and zest)
- Salt
- Freshly Ground Black Pepper
Instructions
- Prep the Salmon & Season:: First things first, pat those salmon fillets *really* dry with paper towels. This is crucial for crispy skin, honestly! If they’re wet, they’ll steam instead of sear, and nobody wants rubbery skin. Season generously on both sides with salt and freshly ground black pepper. I always go a little heavier on the skin side. Sometimes I forget this step and end up with bland fish, oops, but a quick sprinkle at the end helps!
- Sear the Salmon:: Heat the olive oil in a large, oven-safe skillet (cast iron is my fave here, it gets so hot!) over medium-high heat until it shimmers. Carefully place the salmon fillets skin-side down. Press gently with a spatula for the first 30 seconds to ensure even contact. Let them sear undisturbed for 4-6 minutes, until the skin is beautifully crispy and golden. I always hold my breath during this part, hoping for that perfect crust! Don’t peek too early, trust the process!
- Flip & Finish Cooking:: Flip the salmon fillets over. If your fillets are thick, you might want to pop the skillet into a preheated oven at 375°F (190°C) for another 5-8 minutes to finish cooking through. Thinner fillets will be fine just finishing on the stovetop for another 2-4 minutes. The internal temperature should reach 145°F (63°C). I once overcooked a batch because I got distracted by a text – lesson learned! Remove the salmon to a plate and let it rest; it’s important!
- Sauté the Aromatics:: In the same skillet (don’t clean it, those bits are flavor!), add a tiny splash more olive oil if needed. Toss in the minced garlic and cook for about 30 seconds until fragrant. Don’t let it burn, or your whole sauce will taste bitter – I’ve made that mistake and it’s a sad, sad day. It should smell amazing, not acrid!
- Build the Florentine Sauce:: Pour in the white wine (if using) and let it simmer for a minute, scraping up any browned bits from the bottom of the pan. This is called deglazing and it’s where all the magic happens! Then, stir in the chicken broth and heavy cream. Bring it to a gentle simmer, then add the fresh spinach, handful by handful. It looks like a lot, but it wilts down so quickly, honestly. Stir until the spinach is just wilted.
- Finish the Sauce & Serve:: Remove the skillet from the heat. Stir in the grated Parmesan cheese until it’s fully melted and the sauce is smooth and creamy. Season with a pinch more salt and pepper to taste. Squeeze in some fresh lemon juice and add a little zest. Plate the creamy Pan-Seared Salmon Florentine sauce, top with a salmon fillet, and serve immediately. It looks so fancy, but it was so easy, right? Enjoy!