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Pan-Seared Salmon with Spinach Florentine Recipe

Pan-Seared Salmon with Spinach Florentine Recipe
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★★★★★

5 from 7 reviews

This Pan-Seared Salmon with Spinach Florentine is a delicious and elegant dish featuring perfectly cooked salmon fillets served with a creamy Parmesan and spinach sauce. Quick to prepare and bursting with flavor, it’s a perfect healthy dinner option that combines tender salmon with rich, buttery spinach Florentine, finished with a hint of nutmeg and fresh lemon wedges.

Ingredients

Scale

Salmon

  • 4 salmon fillets, about 6 ounces each
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil

Spinach Florentine Sauce

  • 4 cloves garlic, minced
  • 4 cups fresh spinach leaves
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon nutmeg

To Serve

  • Lemon wedges, for serving

Instructions

  1. Season the Salmon: Pat the salmon fillets dry and season both sides generously with salt and freshly ground black pepper to enhance the flavor of the fish.
  2. Cook the Salmon: Heat olive oil in a large skillet over medium-high heat. Place the salmon fillets skin-side down and cook for 4-5 minutes until a golden crust forms. Flip and cook another 4-5 minutes until the salmon is cooked through. Remove from skillet and set aside.
  3. Sauté Garlic: In the same skillet, add minced garlic and sauté for about 1 minute or until fragrant, being careful not to burn the garlic.
  4. Wilt the Spinach: Add fresh spinach leaves to the skillet and cook for 2-3 minutes, stirring occasionally, until the spinach is wilted and tender.
  5. Prepare the Sauce: Pour in heavy cream, then stir in grated Parmesan cheese and nutmeg. Cook the sauce for an additional 2-3 minutes until it thickens slightly and becomes creamy.
  6. Combine and Heat Through: Return the cooked salmon fillets to the skillet, spoon some sauce over the fillets, and cook for 2 more minutes to heat through and meld the flavors together.
  7. Serve: Plate the salmon with a generous portion of spinach Florentine sauce and garnish with fresh lemon wedges for a bright, citrusy finish.

Notes

  • For best results, use fresh, wild-caught salmon if possible.
  • If you prefer a lighter sauce, substitute half-and-half for heavy cream.
  • Nutmeg complements the creamy spinach sauce but can be omitted if unavailable.
  • You can add a splash of white wine to the sauce for extra flavor.
  • Ensure the pan is hot enough before placing the salmon to achieve a crispy skin.
  • Leftover salmon and sauce can be refrigerated for up to 2 days.

Nutrition

Keywords: pan-seared salmon, spinach Florentine, creamy spinach sauce, Parmesan salmon, healthy salmon recipe, quick salmon dinner

Find it online: https://maicook.com/pan-seared-salmon-with-spinach-florentine-recipe/