Pan-Seared Salmon Florentine
A creamy and comforting seafood classic featuring seasoned salmon and a rich spinach sauce, perfect for a quick yet elegant meal.
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.
Notes
Pat the salmon dry before searing for a golden crust, and use medium-high heat. Warm the pan before adding the salmon back to prevent overcooking. Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently.