Description
Flaky pan-seared salmon served atop a creamy, flavorful Florentine sauce made with spinach, Parmesan cheese, and a hint of nutmeg. A restaurant-quality dish that’s surprisingly easy to make at home!
Ingredients
Scale
- 4 (6-ounce) salmon fillets, skin on or off
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper to taste
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups milk (whole milk or 2%)
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream (optional)
- 10 ounces fresh spinach, washed and roughly chopped
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
- Lemon wedges
- Fresh parsley, chopped
- Red pepper flakes
Instructions
- Prepare the Salmon: Pat the salmon fillets dry with paper towels. In a small bowl, combine garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and pepper. Rub the mixture all over the salmon fillets.
- Make the Florentine Sauce: In a large skillet or saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 30 seconds, or until fragrant. Sprinkle the flour over the melted butter and garlic. Whisk constantly for 1-2 minutes, until the flour is cooked and the mixture forms a smooth paste (roux).
- Add Milk and Simmer: Slowly pour in the milk, whisking constantly to prevent lumps. Continue whisking until the sauce is smooth and starts to thicken. Reduce the heat to low and let the sauce simmer for 5-7 minutes, or until it has thickened to your desired consistency. Stir occasionally.
- Add Cheese and Cream: Stir in the Parmesan cheese until melted and smooth. If using, stir in the heavy cream.
- Wilt Spinach: Add the chopped spinach to the sauce. Stir until the spinach is wilted and tender, about 2-3 minutes.
- Season: Season the Florentine sauce with nutmeg, salt, and pepper to taste.
- Sear the Salmon: In a large skillet (preferably cast iron) over medium-high heat, heat the olive oil until shimmering. Carefully place the salmon fillets in the hot skillet, skin-side down (if using skin-on fillets). Sear for 4-5 minutes, or until the skin is crispy and golden brown. If using skinless fillets, sear for 3-4 minutes per side.
- Cook Salmon Through: Flip the salmon fillets and cook for another 3-5 minutes, or until they’re cooked through and flake easily with a fork. The internal temperature should reach 145°F (63°C).
- Assemble and Serve: Spoon a generous amount of the Florentine sauce onto each plate. Place a seared salmon fillet on top of the sauce. Garnish with lemon wedges, fresh parsley, and red pepper flakes (if desired). Serve immediately.
Notes
- Use fresh salmon for the best flavor.
- Don’t overcrowd the pan when searing the salmon; cook in batches if necessary.
- A hot pan is essential for a good sear.
- Be careful not to overcook the salmon.
- Adjust the seasonings in the Florentine sauce to your liking.
- For a gluten-free version, use gluten-free all-purpose flour.
- For a dairy-free version, use dairy-free milk and Parmesan cheese alternatives.
- The Florentine sauce can be made up to 2 days in advance.
- Season the salmon up to 24 hours in advance.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes