Description
Creamy Salmon Florentine with tender pan-seared salmon nestled in a rich garlic, spinach, and parmesan sauce, finished with a hint of lemon.
Ingredients
- 150g / 5.3oz baby spinach leaves
- 4 salmon fillets (120-150g / 4-5oz each, boneless and skinless)
- 2 tbsp / 30g unsalted butter
- 1 echalion shallot, finely diced
- 2 cloves garlic, finely diced
- 60ml / 1/4 cup dry white wine
- 120ml / 1/2 cup chicken stock
- 180ml / 3/4 cup double/heavy cream
- 30g / 1/3 cup freshly grated Parmesan
- 1/8 tsp ground nutmeg
- 1/8 tsp white pepper
- 1/8 tsp salt (or to taste)
- 1 lemon
- Black pepper, as needed
- Olive oil, as needed
Instructions
- Place a large non-stick pan over medium heat and add a light drizzle of olive oil. Add the spinach, press it down, and stir until wilted. Transfer to paper towels and press to remove excess moisture.
- Pat the salmon dry with paper towels and season both sides with salt and black pepper.
- Increase heat to medium-high and add a drizzle of oil. Sear the salmon presentation side down for 3 minutes until golden. Flip and cook for 2 minutes, then add butter and baste for 1 more minute until just cooked through. Remove and set aside.
- Lower heat to medium and add the shallots to the pan. Cook until soft and golden, then add garlic and cook for 30 seconds.
- Pour in the white wine, increase heat to a simmer, and cook for 3-4 minutes until mostly evaporated.
- Reduce heat to medium and add the chicken stock and cream. Stir in Parmesan, nutmeg, white pepper, and salt. Simmer until the sauce thickens.
- Stir in any resting juices from the salmon, then add the spinach and mix until combined.
- Return the salmon to the pan or plate the sauce and place salmon on top. Finish with lemon zest and serve with lemon wedges.
Notes
- Frozen spinach can be used if thoroughly thawed and drained.
- Swap chicken stock with vegetable stock if preferred.
- Serve with pasta, rice, or crusty bread to soak up the sauce.
- Do not overcook the salmon to keep it tender and moist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: Italian
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 36 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 145 mg
