Pan-Seared Salmon with a Creamy Florentine Sauce

Ingredients:

For the Salmon:

4 salmon fillets (about 6 oz each)

Salt and pepper to taste

2 tablespoons olive oil

For the Creamy Florentine Sauce:

2 tablespoons unsalted butter

3 cloves garlic, minced

1 small onion, finely chopped

1 cup heavy cream

1/2 cup chicken broth

1/2 cup grated Parmesan cheese

2 cups fresh spinach, roughly chopped

1/2 cup sun-dried tomatoes, chopped

Salt and pepper to taste

Fresh lemon juice (optional, for serving)

Fresh parsley, chopped (for garnish)

Directions:

1️⃣ 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.

2️⃣ 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.