Pan-Seared Salmon with Creamy Florentine Sauce

This pan-seared salmon with creamy Florentine sauce is a restaurant-quality dish that’s surprisingly easy to make at home. Featuring tender, crispy salmon fillets paired with a rich, garlicky cream sauce loaded with spinach, it’s a meal that feels indulgent yet remains wholesome. Perfect for weeknight dinners or special occasions, this recipe balances fresh flavors with satisfying textures, offering a dish that’s as elegant as it is delicious.

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Why You’ll Love This Recipe

• Simple yet sophisticated: This recipe delivers impressive flavors with minimal effort, making it suitable for both dinner parties and casual meals.
• Nutrient-packed: Salmon is rich in omega-3 fatty acids, while the spinach in the Florentine sauce adds a boost of vitamins and minerals.
• Versatile: The creamy sauce pairs beautifully with a variety of side dishes, from mashed potatoes to rice or crusty bread.
• Customizable: Easily adapt this recipe to fit dietary needs or personal preferences with a few simple swaps.

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Ingredients

• Salmon fillets (skin-on or skinless)
• Olive oil
• Salt
• Pepper
• Garlic
• Shallot
• Fresh spinach
• Heavy cream
• Chicken or vegetable broth
• Grated Parmesan cheese
• Lemon juice
• Butter

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Directions

1. Prepare the salmon: Pat the salmon fillets dry with paper towels to ensure a nice sear. Season both sides with salt and pepper.
2. Sear the salmon: Heat olive oil in a large skillet over medium-high heat. Place the salmon fillets skin-side down (if using skin-on fillets) and cook for 3–4 minutes without disturbing, until the skin is crispy. Flip the salmon and cook for another 3–4 minutes until the flesh is golden brown and just cooked through. Remove the salmon from the skillet and set aside on a plate.
3. Sauté the aromatics: In the same skillet, melt butter over medium heat. Add minced garlic and finely chopped shallots, cooking for 1–2 minutes until fragrant and translucent.
4. Cook the spinach: Stir in fresh spinach, cooking until wilted.
5. Make the sauce: Pour in the chicken or vegetable broth, stirring to deglaze the pan. Add heavy cream and grated Parmesan cheese, stirring until the sauce is smooth and creamy. Let the sauce simmer gently for 2–3 minutes to thicken slightly.
6. Add lemon juice: Stir in a squeeze of fresh lemon juice to brighten the flavors. Taste the sauce and adjust seasoning with salt and pepper if needed.
7. Combine and serve: Return the salmon fillets to the skillet, spooning some of the sauce over the top. Let everything warm through for 1–2 minutes. Serve immediately with your choice of side dish, garnished with extra Parmesan if desired.

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Variations

• Dairy-free option: Use coconut cream in place of heavy cream and nutritional yeast instead of Parmesan for a similar creamy texture and flavor.
• Vegetarian twist: Swap the salmon for seared tofu or roasted portobello mushrooms to create a plant-based version of this dish.
• Add mushrooms: Sauté sliced mushrooms along with the spinach for extra earthiness.
• Herbaceous boost: Stir in fresh basil, parsley, or dill for added brightness.
• Spicy kick: Sprinkle in red pepper flakes to give the sauce a touch of heat.

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Servings and Timing

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4

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Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Gently reheat in a skillet over low heat, adding a splash of broth or cream to loosen the sauce if it has thickened. Avoid microwaving the salmon, as it may dry out.

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FAQs

What type of salmon works best for this recipe?

Both fresh and frozen salmon fillets work well. If using frozen, make sure to thaw them completely and pat them dry before cooking.

Can I use frozen spinach?

Yes, you can substitute frozen spinach. Be sure to thaw and squeeze out excess water before adding it to the sauce.

How do I know when the salmon is cooked?

Salmon is done when it flakes easily with a fork and reaches an internal temperature of 125–130°F for medium-rare or 135–140°F for medium.

Can I make the sauce ahead of time?

The sauce is best made fresh, but you can prepare it up to 1 day in advance. Reheat gently before serving and adjust the consistency with a little broth or cream if needed.

What sides pair well with this dish?

Mashed potatoes, rice, quinoa, roasted vegetables, or a simple green salad complement the dish beautifully.

Can I use half-and-half instead of heavy cream?

Yes, but the sauce may be slightly less rich and thick. Consider reducing it for an extra minute to achieve the desired consistency.

Is the skin-on salmon necessary?

Not at all! Skin-on salmon crisps beautifully when seared, but skinless fillets work just as well.

Can I use another fish instead of salmon?

Absolutely. Trout, cod, or halibut are great substitutes for salmon in this recipe.

How can I prevent the sauce from curdling?

Ensure the sauce simmers gently and avoid high heat, which can cause cream to curdle. Adding the cream after lowering the heat also helps.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as written.

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Conclusion

Pan-seared salmon with creamy Florentine sauce is a timeless recipe that brings together simplicity and elegance. Whether you’re serving it for a cozy family dinner or a special occasion, this dish promises bold flavors, creamy textures, and plenty of nutritional benefits. With easy preparation and customizable options, it’s a recipe you’ll return to again and again. Try it tonight and savor the perfect balance of indulgence and freshness!

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