1. Prepare and Sear the Salmon:
- Season the Salmon: Pat the salmon fillets dry with paper towels. Season both sides generously with salt and black pepper.
- Heat the Pan: In a large skillet, heat the olive oil and butter over medium-high heat until the butter is melted and frothy.
- Sear the Salmon: Place the salmon fillets in the skillet, skin-side down if the skin is on. Cook for about 4-5 minutes without moving, until the skin is crispy and the salmon is halfway cooked through. Carefully flip the fillets and cook for another 3-4 minutes on the other side, until the salmon is cooked to your desired level of doneness (it should be opaque and flaky). Remove the salmon from the skillet and set aside.
2. Make the Creamy Florentine Sauce:
- Sauté Onions and Garlic: In the same skillet, add the butter and allow it to melt. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds, until fragrant.
- Add Cream and Broth: Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer, reducing the heat to low.
- Add Parmesan and Spinach: Stir in the grated Parmesan cheese until it melts into the sauce. Add the chopped spinach, stirring until it wilts down and incorporates into the sauce.
- Season: Add the ground nutmeg (if using) for a subtle warmth, then season the sauce with salt, black pepper, and a splash of fresh lemon juice to brighten the flavors. Simmer for another 2-3 minutes until the sauce thickens slightly.
3. Combine and Serve:
- Return Salmon to Pan: Carefully place the seared salmon fillets back into the skillet, spooning the creamy Florentine sauce over the top. Allow the salmon to warm through in the sauce for a minute or two.
- Garnish and Serve: Garnish with chopped fresh parsley and serve the salmon fillets with a generous helping of the creamy Florentine sauce. Serve with lemon wedges on the side for an extra burst of citrus.
Serving Suggestions:
- With Pasta: Serve the salmon over a bed of cooked pasta, such as linguine or fettuccine, for a complete meal.
- With Vegetables: Pair with roasted asparagus, green beans, or a simple mixed salad.
- With Rice or Potatoes: Serve over steamed rice or alongside mashed potatoes to soak up the creamy sauce.
Tips for Perfect Pan-Seared Salmon:
- Pat the Salmon Dry: Ensuring the salmon is dry before searing will help achieve a crispy exterior.
- Don’t Overcrowd the Pan: Cook the salmon in batches if necessary to avoid steaming.
- Use Fresh Spinach: Fresh spinach adds a vibrant color and freshness to the sauce.
This Pan-Seared Salmon with Creamy Florentine Sauce is a dish that combines elegance with ease, making it perfect for both special occasions and everyday meals. The tender, flaky salmon pairs beautifully with the rich, creamy sauce, while the spinach adds a touch of freshness and color. Enjoy this delightful dish with your favorite sides, and savor every bite!