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Creamy Salmon Florentine

Creamy salmon Florentine sears thick salmon fillets in a skillet, then finishes them in a Parmesan cream sauce with wilted spinach. The sauce simmers with garlic and lemon until slightly thickened, while the salmon cooks to 145°F.
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Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the salmon
  • 4 salmon skinless fillets, 6-ounce each, about 1 inch thick
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp olive oil
For the creamy spinach sauce
  • 2 tbsp unsalted butter
  • 3 cloves garlic minced
  • 1 tbsp all-purpose flour
  • 0.5 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 5 oz baby spinach
  • 0.5 cup Parmesan cheese finely grated
  • 1 tbsp lemon juice

Equipment

  • 1 12-inch skillet

Method
 

Sear the salmon
  1. Pat the salmon dry and season both sides with the kosher salt and black pepper.
  2. Heat the olive oil in a 12-inch skillet over medium-high heat.
  3. Sear the salmon for 4 minutes on the first side.
  4. Sear for 2 minutes on the second side, then transfer the salmon to a plate.
Make the sauce
  1. Reduce the heat to medium and melt the butter in the skillet.
  2. Add the garlic and cook for 30 seconds.
  3. Stir in the flour and cook for 1 minute.
  4. Gradually whisk in the chicken broth and heavy cream until smooth.
  5. Bring the sauce to a gentle simmer and cook for 2 to 3 minutes, stirring, until slightly thickened.
  6. Stir in the spinach and cook for 1 to 2 minutes, until wilted.
  7. Stir in the Parmesan cheese and lemon juice.
Finish the dish
  1. Return the salmon and any accumulated juices to the skillet.
  2. Simmer gently for 2 to 4 minutes, until the thickest part of each fillet reaches 145°F.

Notes

For tender salmon, avoid cooking past 145°F; refrigerate leftovers for up to 3 days. Freezing is not recommended because the cream sauce may separate. For a gluten-free option, use a 1:1 gluten-free flour blend.