Pan-Seared Salmon with a Creamy Florentine Sauce

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients

For the salmon

• 4 salmon fillets (about 6 oz / 170 g each), skin on or off
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• 1 tablespoon butter

For the Florentine sauce

• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 small shallot, finely diced (optional)
• 1½ cups (360 ml) heavy cream
• ½ cup freshly grated Parmesan cheese
• 3 cups fresh baby spinach
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• Salt and black pepper, to taste
• 1 teaspoon lemon juice
• 1 tablespoon chopped fresh parsley (for garnish)

Instructions

1. Season the salmon

Pat the salmon dry with paper towels. Season both sides with salt, pepper, and garlic powder.

2. Sear the salmon

1. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
2. Place the salmon skin-side down (if using skin-on).
3. Cook for 4–5 minutes until golden.
4. Flip and cook another 3–5 minutes, depending on thickness.
5. Transfer to a plate.

3. Make the Florentine sauce

1. Reduce heat to medium.
2. Melt 2 tablespoons butter.
3. Sauté the shallot (if using) for 2–3 minutes.
4. Add garlic and cook for 30 seconds until fragrant.
5. Pour in the heavy cream and stir.
6. Add Parmesan, Italian seasoning, and paprika.
7. Simmer for 3–4 minutes until slightly thickened.
8. Stir in the spinach and cook until wilted.
9. Add lemon juice and season with salt and pepper to taste.

4. Finish the dish

Return the salmon to the skillet. Spoon the creamy Florentine sauce over the fillets and simmer for 2 minutes until heated through.

Garnish with chopped parsley before serving.

Serving Suggestions

This salmon pairs well with:

• Mashed potatoes
• Buttered pasta or fettuccine
• Steamed rice
• Roasted asparagus
• Green beans
• Crusty bread to soak up the sauce

Tips

• Use freshly grated Parmesan for the smoothest sauce.
• Avoid overcooking the salmon; it should flake easily while remaining moist.
• For a lighter version, substitute half-and-half for the heavy cream, though the sauce will be a bit thinner.
• Add sliced mushrooms or sun-dried tomatoes to the sauce for extra flavor.