Pan-Seared Salmon Florentine is a creamy, comforting seafood classic that is quick to make and full of flavor.
introduction
Pan-Seared Salmon Florentine brings together browned salmon and a rich spinach sauce for a cozy meal.
This dish cooks fast and looks elegant for guests or a weeknight dinner.
Serve it with warm sides like classic homemade bread to soak up the sauce.
why make this recipe
Pan-Seared Salmon Florentine is simple and tasty.
It pairs healthy salmon with a creamy sauce and quick wilted spinach.
You get protein and greens in one pan, and the sauce makes it feel special.
how to make Pan-Seared Salmon Florentine
Start by seasoning and searing the salmon until golden.
Make the Florentine sauce in the same pan so the flavors stay strong.
Return the salmon to the sauce to warm through, then serve right away.
Ingredients :
For the Salmon:
- 4 salmon fillets (skin off)
- 1/4 tsp salt
- 1/4 tsp red chili flakes
- 2 tbsp vegetable oil
For the Florentine Sauce:
- 1 onion, finely chopped
- 1 tbsp minced garlic
- 0.5 lbs (250 g) sliced mushrooms
- 1 1/4 cups half & half
- 1 tbsp cornstarch
- 2 tbsp grated Parmesan cheese
- 7 oz (200 g) baby spinach
- 1/4 tsp red chili flakes
- 1 tbsp lemon juice
- Salt, to taste
This meal also goes well with a simple side like classic potato salad for a fuller plate.
Directions :
- Heat vegetable oil in a large non-stick pan over medium-high heat.
- Season salmon fillets with salt and red chili flakes. Sear for about 5 minutes per side or until cooked through. Transfer to a plate.
- In the same pan, sauté onion until translucent, then add garlic and cook until fragrant.
- Add mushrooms and cook until browned.
- Dissolve cornstarch in half & half, then pour into the pan. Add Parmesan cheese, bring to a gentle simmer, and cook until the sauce thickens slightly.
- Add baby spinach and allow it to wilt.
- Season the sauce with salt, red chili flakes, and lemon juice. Stir well.
- Return the salmon to the pan. Serve immediately with steamed broccoli or roasted asparagus.
how to serve Pan-Seared Salmon Florentine
Serve the salmon hot with a spoonful of sauce over each fillet.
A crisp green salad or steamed vegetables match the creamy sauce well.
You can also add warm crusty bread like classic homemade bread to mop up the sauce.
how to store Pan-Seared Salmon Florentine
Cool leftovers to room temperature before storing.
Keep in an airtight container in the fridge for up to 2 days.
Reheat gently on low heat or in the microwave in short bursts to avoid overcooking the salmon.
tips to make Pan-Seared Salmon Florentine
- Pat the salmon dry so it sears nicely and gets a golden crust.
- Use medium-high heat for searing, then lower heat for the sauce.
- Dissolve cornstarch completely in the half & half to avoid lumps.
- Taste and add lemon at the end to brighten the sauce.
- Warm the pan and sauce before adding salmon back so it heats without overcooking.
variation (if any)
- Use cream instead of half & half for a richer sauce.
- Add a splash of white wine when cooking mushrooms for depth.
- Swap salmon for cod or halibut for a different white fish version.
- Stir in sun-dried tomatoes or a pinch of nutmeg for extra flavor.
FAQs
Q: Can I use frozen salmon for Pan-Seared Salmon Florentine?
A: Yes, but thaw it fully and pat it dry before cooking. Thawed salmon cooks more evenly than partially frozen.
Q: How do I thicken the Florentine sauce without cornstarch?
A: Simmer the sauce longer to reduce it, or stir in a small spoon of cream cheese to thicken and add richness.
Q: What pan is best for Pan-Seared Salmon Florentine and where can I buy one?
A: A good non-stick skillet or heavy-bottomed pan works best for even searing. Buy it here
Q: Can I make this recipe ahead?
A: You can cook the sauce ahead and keep it chilled. Reheat gently and add freshly seared salmon just before serving for best texture.
Pan-Seared Salmon Florentine
Ingredients
For the Salmon
- 4 pieces salmon fillets (skin off)
- 1/4 tsp salt
- 1/4 tsp red chili flakes
- 2 tbsp vegetable oil For searing
For the Florentine Sauce
- 1 small onion, finely chopped
- 1 tbsp minced garlic
- 0.5 lbs sliced mushrooms
- 1 1/4 cups half & half Can substitute with cream for richness
- 1 tbsp cornstarch To thicken the sauce
- 2 tbsp grated Parmesan cheese
- 7 oz baby spinach
- 1/4 tsp red chili flakes For seasoning
- 1 tbsp lemon juice For brightness
Instructions
Preparation
- Heat vegetable oil in a large non-stick pan over medium-high heat.
- Season salmon fillets with salt and red chili flakes. Sear for about 5 minutes per side or until cooked through. Transfer to a plate.
- In the same pan, sauté onion until translucent, then add garlic and cook until fragrant.
- Add mushrooms and cook until browned.
- Dissolve cornstarch in half & half, then pour into the pan. Add Parmesan cheese, bring to a gentle simmer, and cook until the sauce thickens slightly.
- Add baby spinach and allow it to wilt.
- Season the sauce with salt, red chili flakes, and lemon juice. Stir well.
- Return the salmon to the pan. Serve immediately with steamed broccoli or roasted asparagus.
