Pan-Seared Salmon with a Creamy Florentine Sauce

INGREDIENTS:

For the Salmon:
4 salmon fillets (about 6 oz each)
Salt and pepper to taste
2 tablespoons olive oil
For the Creamy Florentine Sauce:
2 tablespoons unsalted butter
3 cloves garlic, minced
1 small onion, finely chopped
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
2 cups fresh spinach, roughly chopped
1/2 cup sun-dried tomatoes, chopped
Salt and pepper to taste
Fresh lemon juice (optional, for serving)
Fresh parsley, chopped (for garnish)

DIRECTIONS:

For the Salmon:
Season the salmon fillets with salt and pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat. Add the salmon fillets, skin-side down, and cook for 4-5 minutes on each side, or until the salmon is cooked through and has a nice golden crust. Remove the salmon from the skillet and set aside.
For the Creamy Florentine Sauce:
In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and finely chopped onion, and sauté for 2-3 minutes until the onion is softened and the garlic is fragrant.
Pour in the heavy cream and chicken broth, stirring well to combine. Bring the mixture to a simmer.
Stir in the grated Parmesan cheese until the sauce is smooth and thickened.
Add the chopped spinach and sun-dried tomatoes, and cook for another 2-3 minutes until the spinach is wilted.
Season the sauce with salt and pepper to taste.
To Serve:
Place the pan-seared salmon fillets on plates and spoon the creamy Florentine sauce over the top.
Garnish with freshly chopped parsley and a squeeze of fresh lemon juice if desired.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 550 kcal per serving | Servings: 4 servings