Pan-Seared Salmon with a Creamy Florentine Sauce

This Pan-Seared Salmon with Creamy Florentine Sauce is a restaurant-worthy meal you can easily make at home. Tender, golden-crusted salmon fillets are paired with a luscious sauce made from cream, garlic, Parmesan, spinach, and sun-dried tomatoes. It’s rich, comforting, and perfect for serving over pasta, mashed potatoes, or steamed vegetables.

Why You’ll Love This Recipe

• Elegant and easy – Fancy enough for guests but ready in 30 minutes.

• Perfectly seared salmon – Crispy outside, tender and juicy inside.

• Creamy Florentine sauce – Rich and velvety with fresh spinach and sun-dried tomatoes.

• Balanced meal – Packed with protein, healthy fats, and veggies.

• Versatile pairing – Delicious with pasta, rice, or low-carb sides.

• One-pan recipe – Minimal cleanup, maximum flavor.

• Kid-friendly – Creamy and mild with no overpowering fishy taste.

• Customizable – Add mushrooms, swap cheeses, or use different greens.

• Weeknight-friendly – Quick enough for busy evenings.

• Meal-prep worthy – Stores and reheats well for leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• salmon fillets

• salt

• black pepper

• olive oil

• butter

• garlic, minced

• heavy cream

• chicken broth

• fresh spinach, chopped

• grated Parmesan cheese

• sun-dried tomatoes, chopped

• fresh parsley, chopped (for garnish)

Directions

1. Season the Salmon
   Pat salmon fillets dry and season both sides with salt and black pepper.

2. Sear the Salmon
   Heat olive oil in a large skillet over medium-high heat. Add salmon, skin side down (if using skin-on), and sear for 4–5 minutes per side until golden and cooked through. Remove and set aside.

3. Prepare the Sauce
   In the same skillet, reduce the heat to medium and add butter. Once melted, stir in the minced garlic and cook for 1 minute until fragrant.

4. Simmer the Sauce
   Pour in the heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer.

5. Add the Florentine Ingredients
   Stir in the chopped spinach, Parmesan cheese, and sun-dried tomatoes. Cook for 3–4 minutes until the spinach wilts and the sauce thickens slightly.

6. Combine
   Return the salmon fillets to the skillet. Spoon the sauce over the fish and let them warm through for 1–2 minutes.

7. Garnish and Serve
   Sprinkle with freshly chopped parsley and serve hot with your favorite side dish.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Calories: 600 kcal per serving

Variations

• Use other proteins: Try this sauce with chicken breast, shrimp, or seared tofu for a twist.

• Make it lighter: Use half-and-half instead of heavy cream and reduce the butter slightly.

• Add heat: Stir in a pinch of red pepper flakes for a spicy kick.

• Swap spinach: Use kale, arugula, or Swiss chard if preferred.

• Extra veggies: Add sautéed mushrooms or steamed asparagus to the sauce.

• Change the cheese: Try Pecorino Romano or goat cheese for a different flavor profile.

• Low-carb version: Serve over cauliflower rice or spiralized zucchini noodles.

• More herbs: Add a touch of thyme or basil to complement the creamy sauce.

• Zest it up: Grate fresh lemon zest into the sauce for brightness.

• Wine version: Replace half the broth with dry white wine for extra depth.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Freezer: Freeze salmon and sauce separately in freezer-safe containers for up to 1 month. Thaw overnight in the fridge.

• Reheat: Warm gently in a skillet over medium-low heat. Add a splash of broth or cream to loosen the sauce. Avoid microwaving to prevent the fish from drying out.

FAQs

How do I know when salmon is cooked?

Salmon is done when it flakes easily with a fork and reaches an internal temperature of 135–145°F. The center should be opaque and moist.

Can I use frozen salmon?

Yes, just make sure it’s fully thawed and patted dry before seasoning and searing.

What can I substitute for heavy cream?

Half-and-half or full-fat coconut milk can be used, though the sauce may be slightly less rich.

Can I use canned or frozen spinach?

Yes, if using frozen spinach, thaw and squeeze out excess moisture before adding. For canned, drain well.

How can I thicken the sauce more?

Let the sauce simmer a bit longer or stir in a slurry of cornstarch and water (1 tsp cornstarch + 1 tbsp water).

Can I bake the salmon instead of pan-searing?

Yes. Bake at 400°F for 12–15 minutes and prepare the sauce separately on the stovetop.

What should I serve with it?

It pairs well with pasta, mashed potatoes, rice, steamed veggies, or crusty bread for soaking up the sauce.

Is this recipe gluten-free?

Yes, all the ingredients are naturally gluten-free. Just double-check your broth and sun-dried tomatoes to be sure.

Can I make this ahead of time?

The sauce can be made in advance and reheated. For best texture, sear the salmon fresh before serving.

What wine pairs well with this dish?

A crisp white wine like Chardonnay, Pinot Grigio, or Sauvignon Blanc pairs beautifully with creamy sauces and salmon.

Conclusion

Pan-Seared Salmon with Creamy Florentine Sauce is a stunning dish that feels indulgent yet comes together with ease. Whether you’re looking to impress at a dinner party or treat yourself to a better-than-restaurant meal at home, this recipe delivers on flavor, simplicity, and elegance. Serve it with your favorite sides and enjoy a satisfying, wholesome, and downright delicious meal.

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