Pan-Seared Salmon with a Creamy Florentine Sauce Recipe

There’s something about pan-seared salmon that just feels fancy, right? But when you add a luscious creamy Florentine sauce, you elevate this dish from simple to restaurant-quality in a matter of minutes. The crispy, golden salmon fillets paired with a rich and creamy sauce full of spinach, garlic, and a hint of Parmesan is pure perfection. The best part? It’s easy, quick, and packed with flavor—perfect for a weeknight dinner that feels like a special occasion. Trust me, once you try this, it’ll become one of your go-to meals!

Why You’ll Love Pan-Seared Salmon with a Creamy Florentine Sauce

Quick and Simple:

You can have this dish on the table in about 30 minutes. The salmon cooks up beautifully in just a few minutes per side, and the sauce is a breeze to whip up. A perfect option for busy weeknights!

Fancy Yet Easy:

This is the kind of dish that tastes like you’ve spent hours in the kitchen, but really, it’s super straightforward. It’s a showstopper that’s perfect for impressing guests or enjoying a cozy dinner at home.

Creamy and Flavorful:

The Florentine sauce is rich and creamy, with the perfect balance of spinach, garlic, and Parmesan cheese. It complements the crisp, golden crust of the salmon, creating the ultimate comforting dish.

Healthy & Delicious:

Salmon is packed with healthy omega-3 fatty acids, and paired with a light, creamy sauce, this dish feels indulgent without being heavy. Plus, it’s a great way to sneak in some greens with the spinach!

Ingredients

For the Salmon:

• Salmon fillets: Fresh or frozen, but make sure they’re boneless and skinless for easy cooking.
• Olive oil: For searing the salmon and getting that beautiful golden crust.
• Salt and pepper: To season the fish and enhance its natural flavor.

For the Creamy Florentine Sauce:

• Butter: The base for the sauce—adds richness and flavor.
• Garlic: Minced, for that aromatic kick.
• Heavy cream: This is what gives the sauce that luscious, creamy texture.
• Parmesan cheese: Adds a savory, cheesy depth to the sauce.
• Spinach: Fresh spinach is sautéed to bring a fresh, earthy flavor to the sauce.
• Chicken broth: Helps thin the sauce just a bit, giving it the perfect consistency.
• Italian seasoning: To round out the flavor with a touch of herbs.
• Salt and pepper: To season the sauce.

(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

Instructions

Prepare the Salmon:

1. Season the Salmon: Pat the salmon fillets dry with a paper towel. Season both sides with salt and pepper.
2. Sear the Salmon: Heat olive oil in a large skillet over medium-high heat. Once the pan is hot, add the salmon fillets, skin-side down (if your fillets have skin). Sear for 4-5 minutes on each side, until the fish is golden brown and cooked through (internal temperature should reach 145°F). Remove the salmon from the pan and set it aside.

Make the Creamy Florentine Sauce:

3. Sauté the Garlic: In the same skillet, melt butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
4. Add the Cream and Broth: Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly.
5. Add the Spinach and Parmesan: Stir in the spinach and cook until wilted, about 2 minutes. Then add the Parmesan cheese, and continue stirring until the cheese has melted and the sauce is smooth and creamy.
6. Season the Sauce: Add Italian seasoning, and season with salt and pepper to taste. If the sauce is too thick, you can add a splash more chicken broth to reach your desired consistency.

Bring It All Together:

7. Combine the Salmon and Sauce: Return the cooked salmon fillets to the pan, spooning some of the creamy sauce over the top. Let the salmon simmer in the sauce for about 2 minutes, allowing the flavors to meld together.

Serve:

8. Serve and Enjoy: Serve the salmon fillets with plenty of that creamy Florentine sauce spooned over the top. You can garnish with fresh herbs like parsley or basil for a pop of color and freshness.

How to Serve Pan-Seared Salmon with Creamy Florentine Sauce

With Vegetables:

Pair this salmon with a side of roasted vegetables, like broccoli, asparagus, or zucchini. The richness of the sauce works perfectly with the freshness of roasted veggies.

On a Bed of Rice:

Serve the salmon over a bed of steamed rice or couscous to soak up that creamy sauce. It’s a hearty, satisfying meal that’s still light enough to enjoy on a weeknight.

With Pasta:

If you’re in the mood for pasta, toss the creamy Florentine sauce with some linguine, fettuccine, or penne for a creamy pasta dish that’s a meal in itself.

Additional Tips

Make It Lighter:

For a lighter version, you can swap heavy cream for half-and-half or whole milk. You can also reduce the butter in the sauce or use olive oil instead.

Use Frozen Salmon:

If you have frozen salmon, just be sure to thaw it properly before cooking. Thaw it overnight in the fridge or under cold running water for a quicker option.

Add Extra Flavors:

For a little extra kick, add a pinch of crushed red pepper flakes to the sauce. It adds a subtle heat that balances out the richness of the cream.

Make-Ahead:

You can prep the Florentine sauce ahead of time and store it in the fridge for up to 2 days. Just reheat gently on the stove and add the salmon when ready to serve.

Freezing:

This dish can be frozen, but it’s best to freeze the salmon and sauce separately. Store in airtight containers and freeze for up to 2 months. Reheat gently on the stove when ready to serve.

Nutrition Facts

Servings: 4
Calories per serving: 450
Total Fat: 32g
Saturated Fat: 15g
Cholesterol: 80mg
Sodium: 500mg
Total Carbohydrates: 5g
Dietary Fiber: 2g
Sugars: 2g
Protein: 40g

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

FAQ Section

Q1: Can I use other types of fish?

A1: Yes, you can substitute the salmon with other fish like trout, tilapia, or cod. Just adjust the cooking time based on the thickness of the fillets.

Q2: Can I make this dish without cream?

A2: If you want a lighter version, you can use half-and-half or even coconut milk for a dairy-free alternative.

Q3: Can I use frozen spinach for the sauce?

A3: Absolutely! If you’re using frozen spinach, make sure to thaw and drain it well before adding it to the sauce.

Q4: How can I store leftovers?

A4: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of cream or broth to keep the sauce smooth.

Q5: Can I freeze this dish?

A5: Yes! For best results, freeze the salmon and sauce separately in airtight containers. It will keep in the freezer for up to 2 months.

Q6: Can I use pre-cooked salmon?

A6: You can use leftover or pre-cooked salmon, just add it to the sauce and heat through until warmed, rather than cooking it from scratch.

Q7: Can I make the sauce ahead of time?

A7: Yes! You can make the Florentine sauce ahead of time and store it in the fridge for up to 2 days. Just reheat gently on the stove and add the cooked salmon when ready to serve.

Q8: Can I use a non-stick skillet?

A8: Yes, a non-stick skillet works well for searing the salmon, ensuring it doesn’t stick and you get a nice golden crust.

Q9: Can I add more veggies to the sauce?

A9: Absolutely! You can add other vegetables like mushrooms, artichokes, or even sun-dried tomatoes to the Florentine sauce for extra flavor.

Q10: What’s the best way to know when salmon is done cooking?

A10: The best way is to check the internal temperature—it should reach 145°F. You can also check by gently flaking the salmon with a fork. It should easily separate, and the flesh should be opaque.

Conclusion

Pan-Seared Salmon with Creamy Florentine Sauce is a luxurious yet easy dish that’s perfect for a weeknight dinner or special occasion. The combination of crispy, tender salmon with that rich, garlicky, cheesy Florentine sauce will have everyone coming back for more. With simple ingredients and minimal effort, you’ll be enjoying this restaurant-worthy dish in no time. Enjoy!

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