Pan-Seared Salmon with a Creamy Florentine Sauce

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