Pan-Seared Salmon Florentine is a delightful combination of tender salmon and creamy spinach in a luxurious sauce. This dish brings the elegance of a fine dining experience to your home. It has its roots in Florentine-style cooking, which is famous for pairing rich sauces with fresh, leafy spinach. The first time I tried this recipe was for a cozy family dinner, and its balance of flavor and texture made it an instant hit. It’s perfect for both special occasions and weeknight meals.
Why You’ll Love This Recipe:
- Elegant and delicious: Flaky salmon paired with a creamy sauce elevates your meal.
- Nutritious: Salmon is packed with omega-3s, and spinach adds a healthy boost.
- Quick and easy: Although it looks impressive, the dish comes together in under an hour.
Ingredients You’ll Need:
- Salmon:
- 4 skinless salmon fillets
- Salt and black pepper, to taste
- 2 tbsp olive oil
- Florentine Sauce:
- 2 tbsp unsalted butter
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 8 oz mushrooms, sliced
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ tsp nutmeg (optional)
- Salt and black pepper, to taste
How to Make Pan-Seared Salmon Florentine:
Step-by-Step Instructions:
- Prepare the Salmon:
- Season salmon fillets with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Sear salmon fillets for 4-5 minutes per side until golden brown and cooked through. Set aside.
- Make the Florentine Sauce:
- In the same skillet, melt butter and sauté the onion and garlic until translucent.
- Add mushrooms and cook until browned.
- Stir in spinach and cook until wilted.
- Pour in the heavy cream and let the sauce thicken for about 5 minutes.
- Stir in Parmesan, nutmeg, and season to taste.
- Combine and Serve:
- Return the salmon to the skillet, nestling it into the sauce.
- Spoon sauce over the salmon and serve hot.
Cooking Tips:
- Fresh Salmon: Fresh fillets give the best texture and flavor. If using frozen salmon, make sure to fully thaw and pat it dry before cooking.
- Sauce Consistency: If the sauce becomes too thick, thin it out with a bit of water or vegetable broth.
Helpful Tips:
- Use a non-stick skillet for an easier searing process.
- Add a touch of lemon zest to brighten the flavors of the sauce.
Details:
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Italian-Inspired
- Diet: Pescatarian
Nutritional Information (Per Serving):
- Calories: 300
- Protein: 28g
- Carbs: 10g
- Fat: 18g
Frequently Asked Questions:
Can I use another type of fish?
Yes, trout or cod would work well, though cooking times may vary.
Can I substitute spinach?
Yes, try using kale or Swiss chard for a different texture.
Storage Instructions:
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Reheating: Gently warm over low heat to avoid drying out the salmon.
Related Recipes:
Conclusion:
Pan-Seared Salmon Florentine is a dish that impresses with its bold flavors and ease of preparation. Whether you’re planning a special dinner or simply treating yourself, this meal will not disappoint. Enjoy the creamy sauce, fresh spinach, and flaky salmon together for a truly satisfying meal.
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Pan-Seared Salmon Florentine
Description
Pan-Seared Salmon Florentine is a delightful combination of tender salmon and creamy spinach in a luxurious sauce. This dish brings the elegance of a fine dining experience to your home. It has its roots in Florentine-style cooking, which is famous for pairing rich sauces with fresh, leafy spinach.
Ingredients
- Salmon:
- 4 skinless salmon fillets
- Salt and black pepper, to taste
- 2 tbsp olive oil
- Florentine Sauce:
- 2 tbsp unsalted butter
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 8 oz mushrooms, sliced
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ tsp nutmeg (optional)
- Salt and black pepper, to taste
Instructions
- Prepare the Salmon:
- Season salmon fillets with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Sear salmon fillets for 4-5 minutes per side until golden brown and cooked through. Set aside.
- Make the Florentine Sauce:
- In the same skillet, melt butter and sauté the onion and garlic until translucent.
- Add mushrooms and cook until browned.
- Stir in spinach and cook until wilted.
- Pour in the heavy cream and let the sauce thicken for about 5 minutes.
- Stir in Parmesan, nutmeg, and season to taste.
- Combine and Serve:
- Return the salmon to the skillet, nestling it into the sauce.
- Spoon sauce over the salmon and serve hot.
Notes
- Customization: Feel free to adjust the richness of the sauce by adding more or less Parmesan or cream based on your preference.
- Lighter Version: For a lighter option, you can substitute the heavy cream with half-and-half or coconut milk, which also adds a unique flavor.
- Vegetable Variations: Experiment with different vegetables like artichoke hearts or sun-dried tomatoes to add more depth.