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The key to a great pan-seared salmon florentine lies in its simple yet fresh ingredients. You will need four salmon fillets, about six ounces each. Fresh spinach is a must, with four cups washed and dried. Garlic adds depth, so grab two cloves and mince them well. A lemon gives the dish brightness, so zest and juice one. For richness, use a half cup of heavy cream and a quarter cup of grated Parmesan cheese. Olive oil helps to sear the salmon perfectly. Don’t forget salt and pepper for seasoning. A pinch of red pepper flakes adds a little heat, but it's optional. Finally, fresh parsley makes a lovely garnish.

Pan-Seared Salmon Florentine

Impress your family with an exquisite yet easy meal: Pan-Seared Salmon Florentine! This delightful dish pairs perfectly seared salmon with fresh spinach and a rich creamy sauce, making dinner special. Discover essential ingredients, cooking tips, and tasty variations to customize your meal. Don’t miss out on creating this flavorful experience—click through to explore the full recipe that will elevate your dining table!
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Ingredients
  

4 salmon fillets (about 6 oz each)

4 cups fresh spinach, washed and dried

2 cloves garlic, minced

1 lemon (zested and juiced)

1/2 cup heavy cream

1/4 cup grated Parmesan cheese

2 tablespoons olive oil

Salt and pepper to taste

Pinch of red pepper flakes (optional)

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Salmon: Season the salmon fillets with salt, pepper, and lemon zest on both sides.

    Sear the Salmon: In a large skillet, heat olive oil over medium-high heat. Once hot, add the salmon fillets, skin-side down, and sear for about 4-5 minutes until the skin is crispy. Flip the salmon and cook for another 3-4 minutes until the fish is cooked through and flakes easily. Remove the salmon from the skillet and set aside.

      Sauté the Spinach: In the same skillet, add a bit more olive oil if needed and toss in the minced garlic. Sauté for about 30 seconds until fragrant. Add the spinach to the skillet and cook, stirring frequently, until wilted (about 2-3 minutes).

        Make the Cream Sauce: Lower the heat to medium and pour in the heavy cream. Stir in the grated Parmesan cheese, lemon juice, and red pepper flakes (if using). Allow the sauce to simmer for 2-3 minutes until slightly thickened.

          Combine: Gently return the salmon fillets to the skillet, spooning some of the sauce over the top. Let it simmer together for an additional minute to warm through.

            Serve: Plate the salmon, drizzle more cream sauce over the top, and garnish with freshly chopped parsley.

              Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                - Presentation Tips: Serve with a side of roasted asparagus or a light salad. For added elegance, sprinkle some extra Parmesan on top and serve with lemon wedges on the side.