Pan-Seared Salmon with Spinach Florentine Recipe

If you are craving a meal that feels both elegant and comforting, look no further than Pan-Seared Salmon with Spinach Florentine. This dish marries the rich, crispy goodness of perfectly seared salmon with the creamy, garlicky delight of spinach Florentine, creating a wonderfully balanced plate that’s as nutritious as it is delicious. This recipe brings together simple ingredients that transform your dinner into a special occasion without any fuss, making it a go-to favorite for weeknights and impressing guests alike.

Ingredients You’ll Need

Gathering straightforward, fresh ingredients is the key to nailing this dish. Each component contributes a distinctive flavor or texture that, when combined, results in an irresistible final product.

• Salmon fillets: Choose fresh, skin-on fillets for the best crispy texture and rich flavor.
• Salt and freshly ground black pepper: Essential for seasoning and enhancing the natural taste of the salmon.
• Olive oil: Adds a subtle fruitiness while helping to achieve that perfect sear on the salmon.
• Garlic, minced: Brings aromatic warmth and depth to the spinach Florentine sauce.
• Fresh spinach leaves: Use vibrant, tender leaves for a bright color and fresh, earthy flavor.
• Heavy cream: Creates a luscious, silky base for the sauce, enveloping the spinach beautifully.
• Grated Parmesan cheese: Adds a salty, nutty richness that elevates the cream sauce.
• Nutmeg: A pinch infuses warm, subtle spice into the cream sauce, perfectly complementing the spinach.
• Lemon wedges: Brightens the dish with a fresh, zesty burst when squeezed over the salmon before eating.

How to Make Pan-Seared Salmon with Spinach Florentine

Step 1: Season and Sear the Salmon

Start by patting your salmon fillets dry, then seasoning both sides generously with salt and freshly ground black pepper. Heat up olive oil in a large skillet over medium-high heat until shimmering. Place the salmon fillets skin-side down carefully into the pan. Cooking salmon skin-side first ensures a beautifully crisp crust and helps hold the fillets together. Sear each side for about 4-5 minutes until the salmon is cooked through and has that satisfying golden-brown crust. Once done, transfer the fillets onto a plate and set them aside to rest for a moment.

Step 2: Sauté Garlic and Wilt Spinach

Using the same skillet means you retain all those flavorful bits left behind from searing the salmon. Toss in the minced garlic and sauté it for about a minute until you can smell its fragrant aroma lightly filling your kitchen. Next, add the fresh spinach leaves. They will look like a lot at first, but spinach shrinks quickly as it cooks, so don’t be alarmed! Wilt the spinach gently for 2-3 minutes, stirring occasionally to evenly cook all the leaves.

Step 3: Create the Creamy Spinach Florentine Sauce

Once the spinach is tender, pour in the heavy cream right into the skillet. Stir in the grated Parmesan cheese and a small pinch of nutmeg to introduce a subtle warmth. Let this mixture cook for another 2-3 minutes until the sauce thickens slightly and coats the spinach in a velvety, flavorful embrace. This sauce is the heart of the dish, lending rich creaminess that contrasts perfectly with the crispy salmon.

Step 4: Return Salmon to the Pan

Carefully nestle the cooked salmon fillets back into the skillet atop the spinach Florentine. Spoon some of the luscious sauce over the top of each fillet. Allow everything to warm through together for about 2 minutes, letting the flavors mingle one last time before plating.

How to Serve Pan-Seared Salmon with Spinach Florentine

Garnishes

Simple, fresh garnishes can make all the difference. A few lemon wedges served alongside the salmon add a vibrant, tangy contrast when squeezed over the rich fish. A sprinkle of freshly cracked black pepper or a scattering of chopped parsley also brings brightness and color that enhance the dish’s visual appeal.

Side Dishes

This meal shines best when paired with sides that complement but don’t overpower the salmon and spinach. Creamy mashed potatoes or a lightly seasoned quinoa salad add gentle earthiness, while garlic roasted asparagus or green beans contribute a fresh crunch. Choose sides that keep the plate balanced and full of inviting textures.

Creative Ways to Present

Elevate your presentation by serving the salmon fillet nestled atop a generous bed of the spinach Florentine rather than spooning it over. Drizzle extra cream sauce around the edges for an elegant touch. For dinner parties, consider plating individual portions with a fan of lemon wedges and a sprig of fresh herbs on the side to impress your guests visually as much as through taste.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers of the delicious Pan-Seared Salmon with Spinach Florentine, store them in an airtight container in the refrigerator. It’s best to consume within 2 days to retain the salmon’s fresh texture and the sauce’s creaminess.

Freezing

While you can technically freeze leftover salmon and spinach Florentine, it’s not ideal as the sauce’s cream base might separate upon thawing, and the salmon texture may become less tender. If freezing is necessary, flash freeze portions separately wrapped tightly to minimize freezer burn, and plan to use within one month.

Reheating

To reheat, warm the leftovers gently on the stovetop over low heat, stirring the sauce occasionally to keep it smooth. Avoid microwaving at high heat as it can dry out the salmon and curdle the sauce. Adding a splash of cream or stock can help revive the sauce’s luxurious texture during reheating.

FAQs

Can I use frozen spinach for the Florentine sauce?

While fresh spinach provides the best texture and color, frozen spinach can be a convenient substitute. Just be sure to thaw and squeeze out excess water before adding it to the cream sauce to avoid a watery consistency.

What type of salmon is best for Pan-Seared Salmon with Spinach Florentine?

Wild-caught salmon is preferred for its richer flavor and firmer texture, but farm-raised salmon also works well. Opt for fillets with skin on to help achieve a crispy exterior versus skinless fillets.

Can I substitute heavy cream with a lighter option?

Using heavy cream is key to achieving that silky, luxurious sauce typical of spinach Florentine. You could try half-and-half for a lighter version, but the sauce may be less thick and rich. Coconut cream is another alternative if you want a dairy-free option, though the flavor will be different.

How do I know when the salmon is cooked perfectly?

Cook salmon just until it flakes easily with a fork and is opaque throughout. Overcooking causes dryness, so keep an eye during searing to preserve moistness inside while getting a crisp, golden crust outside.

Is Pan-Seared Salmon with Spinach Florentine suitable for meal prep?

Yes, it can be prepared ahead of time and reheated gently for weeknight meals, though it’s best enjoyed fresh. Storing the salmon separate from the sauce may help maintain optimal texture when eating later.

Final Thoughts

Pan-Seared Salmon with Spinach Florentine is one of those dishes you’ll find yourself returning to again and again—it’s effortlessly elegant, nutritionally satisfying, and full of comforting flavors that feel like a big, warm hug on a plate. Whether you’re cooking for yourself or a crowd, this recipe is a guaranteed crowd-pleaser that doesn’t require fancy ingredients or complicated techniques. Give it a try and enjoy every luscious, creamy, crispy bite!

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