Name: Pan Seared Salmon Florentine: A Delicious and Healthy Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 (6-ounce) salmon fillets, skin on or off, your preference; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper (optional, for a little kick!); Salt and freshly ground black pepper, to taste; 1 tablespoon olive oil; 2 cloves garlic, minced; 1/2 cup chopped shallots; 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry; 1/2 cup heavy cream; 1/4 cup grated Parmesan cheese; 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio); 1 tablespoon lemon juice, freshly squeezed; 1/4 teaspoon ground nutmeg; Salt and freshly ground black pepper, to taste; Lemon wedges; Fresh parsley, chopped; Red pepper flakes (for extra heat)

Pan Seared Salmon Florentine: Prepare to elevate your weeknight dinner game with this restaurant-worthy dish that's surprisingly easy to make at home! Imagine perfectly seared salmon, boasting a crispy skin and succulent, flaky flesh, nestled atop a bed of creamy, garlicky spinach. This isn't just a meal; it's an experience.

While "Florentine" traditionally refers to dishes prepared in the style of Florence, Italy, and often includes spinach, the combination with salmon is a more modern and globally appreciated adaptation. The beauty of Pan Seared Salmon Florentine lies in its simplicity and the harmonious blend of flavors. The richness of the salmon is beautifully balanced by the earthy spinach, creating a symphony of taste that will tantalize your taste buds.

People adore this dish for several reasons. First, it's incredibly flavorful – the combination of savory salmon, creamy spinach, and aromatic garlic is simply irresistible. Second, it's relatively quick and easy to prepare, making it perfect for busy weeknights. And third, it's a healthy and satisfying meal that's packed with protein and nutrients. So, ditch the takeout menu and get ready to create a culinary masterpiece in your own kitchen!

Ingredients:

For the Salmon:

4 (6-ounce) salmon fillets, skin on or off, your preference
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional, for a little kick!)
Salt and freshly ground black pepper, to taste

For the Florentine Sauce:

1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup chopped shallots
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
1 tablespoon lemon juice, freshly squeezed
1/4 teaspoon ground nutmeg
Salt and freshly ground black pepper, to taste

Optional Garnishes:

Lemon wedges
Fresh parsley, chopped
Red pepper flakes (for extra heat)

Preparing the Salmon:

Pat the Salmon Dry: This is crucial for achieving a beautiful sear! Use paper towels to thoroughly dry each salmon fillet, both sides. Excess moisture will steam the salmon instead of searing it.
Season Generously: In a small bowl, combine the garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and pepper. Sprinkle this mixture evenly over both sides of the salmon fillets. Don't be shy! The seasoning is what gives the salmon its flavor.

Pan-Searing the Salmon:

Heat the Oil: Place a large, heavy-bottomed skillet (cast iron is ideal!) over medium-high heat. Add the olive oil and let it heat up until it shimmers. You want the oil hot enough to create a good sear, but not so hot that it burns.
Sear the Salmon: Carefully place the salmon fillets in the hot skillet, skin-side down if you're using skin-on fillets. Make sure not to overcrowd the pan; you may need to cook the salmon in batches. Sear for about 4-6 minutes, or until the skin is crispy and golden brown and the salmon is easily released from the pan. Don't move the salmon around while it's searing; let it develop a nice crust.
Flip and Cook: Gently flip the salmon fillets and cook for another 3-5 minutes, or until the salmon is cooked through. The internal temperature should reach 145°F (63°C). You can use a meat thermometer to check for doneness. The salmon should flake easily with a fork. If you prefer your salmon more well-done, cook it for a minute or two longer.
Remove from Pan: Once the salmon is cooked to your liking, remove it from the skillet and set it aside on a plate. Tent it loosely with foil to keep it warm while you prepare the Florentine sauce.

Making the Florentine Sauce:

Sauté Aromatics: In the same skillet (no need to clean it!), add the remaining tablespoon of olive oil. Heat over medium heat. Add the minced garlic and chopped shallots and sauté for 1-2 minutes, or until fragrant and softened. Be careful not to burn the garlic!
Add Spinach: Add the thawed and squeezed-dry spinach to the skillet. Cook for 2-3 minutes, stirring occasionally, until the spinach is heated through and any excess moisture has evaporated. Squeezing the spinach dry is really important to prevent a watery sauce.
Deglaze with Wine: Pour in the dry white wine and scrape up any browned bits from the bottom of the pan. This is called deglazing, and it adds a ton of flavor to the sauce. Let the wine simmer for 1-2 minutes, or until it has reduced slightly.
Add Cream and Parmesan: Pour in the heavy cream and stir to combine. Bring the sauce to a gentle simmer. Stir in the grated Parmesan cheese and continue to simmer for 2-3 minutes, or until the cheese is melted and the sauce has thickened slightly.
Season and Finish: Stir in the lemon juice and ground nutmeg. Season with salt and pepper to taste. Adjust the seasoning as needed to your preference.

Assembling the Dish:

Plate the Florentine: Spoon a generous amount of the Florentine sauce onto each plate.
Top with Salmon: Place a pan-seared salmon fillet on top of the Florentine sauce.
Garnish (Optional): Garnish with lemon wedges, fresh chopped parsley, and red pepper flakes (if desired).
Serve Immediately: Serve the Pan-Seared Salmon Florentine immediately and enjoy! This dish is best served hot.

Tips for Success:

Don't Overcook the Salmon: Overcooked salmon is dry and tough. Aim for an internal temperature of 145°F (63°C) for perfectly cooked, flaky salmon.
Squeeze the Spinach Dry: This is crucial for preventing a watery sauce. Use your hands or a clean kitchen towel to squeeze out as much moisture as possible from the thawed spinach.
Use Fresh Lemon Juice: Freshly squeezed lemon juice adds a bright, vibrant flavor to the sauce. Avoid using bottled lemon juice, as it doesn't have the same flavor.
Adjust the Seasoning: Taste the sauce and salmon throughout the cooking process and adjust the seasoning as needed to your preference.
Get a Good Sear: A good sear is essential for achieving a crispy skin and flavorful salmon. Make sure the skillet is hot and the salmon is dry before searing.

Variations:

Add Mushrooms: Sauté sliced mushrooms with the garlic and shallots for a more earthy flavor.
Use Different Greens: Substitute kale or Swiss chard for the spinach. Just make sure to cook them until they are tender.
Add Sun-Dried Tomatoes: Stir in chopped sun-dried tomatoes for a burst of flavor.
Make it Spicy: Add a pinch of red pepper flakes to the sauce for a little heat.
Serve with Pasta or Rice: Serve the Pan-Seared Salmon Florentine over pasta or rice for a more complete meal.

Storage and Reheating:

Storage: Store leftover Pan-Seared Salmon Florentine in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the salmon and sauce separately in a skillet over medium heat until heated through. Be careful not to overcook the salmon when reheating. You can also reheat it in the microwave, but the salmon may become slightly dry.

Conclusion:

This Pan Seared Salmon Florentine isn't just a meal; it's an experience. The perfectly seared salmon, with its crispy skin and succulent flesh, paired with the creamy, garlicky spinach, creates a symphony of flavors and textures that will tantalize your taste buds. I truly believe this recipe is a must-try because it's surprisingly simple to make, yet delivers restaurant-quality results. It's the kind of dish that impresses guests without requiring hours in the kitchen. Plus, it's packed with healthy fats and nutrients, making it a guilt-free indulgence. But don't just take my word for it! The beauty of this recipe lies in its versatility. Feel free to experiment with different variations to suit your preferences. For a spicier kick, add a pinch of red pepper flakes to the spinach. If you're looking for a lighter option, you can substitute the heavy cream in the spinach sauce with Greek yogurt or even a splash of vegetable broth. Want to elevate the dish further? Consider adding some sun-dried tomatoes or artichoke hearts to the spinach for an extra layer of flavor. Serving suggestions are endless! I personally love serving this Pan Seared Salmon Florentine over a bed of quinoa or brown rice to soak up all that delicious sauce. Roasted asparagus or steamed green beans also make excellent side dishes. For a more elegant presentation, you can plate the salmon on top of a swirl of mashed sweet potatoes. And if you have any leftover salmon, it's fantastic flaked into a salad or used to make salmon cakes the next day.

Serving Suggestions:

Serve over quinoa or brown rice.
Pair with roasted asparagus or steamed green beans.
Plate on a swirl of mashed sweet potatoes for an elegant presentation.

Variations:

Add a pinch of red pepper flakes to the spinach for a spicy kick.
Substitute heavy cream with Greek yogurt or vegetable broth for a lighter option.
Add sun-dried tomatoes or artichoke hearts to the spinach for extra flavor.

I'm so excited for you to try this recipe! I'm confident that you'll love the combination of flavors and the ease of preparation. It's a dish that's perfect for a weeknight dinner or a special occasion. So, what are you waiting for? Head to your kitchen, gather your ingredients, and get ready to create a culinary masterpiece. I'm absolutely certain that you will enjoy this Pan Seared Salmon Florentine. Once you've tried it, I would absolutely love to hear about your experience! Did you make any modifications? What did you serve it with? What did your family and friends think? Share your photos and comments in the comments section below. Your feedback is invaluable and helps me to continue creating recipes that you'll love. Happy cooking! I can't wait to see what you create! Don't forget to tag me in your social media posts so I can see your delicious creations!