SALMON FLORENTINE

Ingredients:

For the salmon:

4 salmon fillets (about 170 g each)

1 tablespoon of olive oil

Salt and pepper to taste

1 tablespoon lemon juice (optional)

For the creamy Florentine sauce:

2 tablespoons of olive oil

3 cloves of garlic, minced

1 small onion, finely chopped

1 cup of milk cream

1/2 cup chicken broth (or vegetable broth)

2 cups chopped fresh spinach

1/4 cup grated Parmesan cheese

1/4 teaspoon nutmeg (optional)

Salt and pepper to taste

1 tablespoon chopped fresh parsley (for garnish)

Instructions:

1. Prepare the salmon:

Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.

Optional: Squeeze a little lemon juice over the salmon for extra flavor.

2. Seal the salmon:

Heat a large skillet over medium-high heat and add olive oil. When the oil is hot, place the salmon fillets skin-side down (if present) in the skillet. Sear the salmon for about 4-5 minutes on the first side, without moving it, until golden brown and crispy. Flip the fillets and cook for 2-4 minutes more, depending on desired doneness. Once cooked, remove the salmon from the skillet and set aside. Cover loosely with aluminum foil to keep warm.

3. Prepare the creamy Florentine sauce:

In the same pan, pour oil (you can add butter) over medium heat. Add the chopped garlic and chopped onion. Sauté for about 2 minutes until fragrant and tender. Pour in the cream and chicken broth, stirring to combine. Bring the mixture to a simmer and cook for 3-4 minutes, allowing it to thicken slightly. Add the chopped spinach to the pan and cook for 2 more minutes until wilted. Stir in the Parmesan cheese, nutmeg (optional), salt, and pepper. Adjust the seasoning to taste. Continue simmering for 1-2 more minutes until the sauce is creamy and smooth.

4. Mix and serve:

Return the salmon fillets to the pan, covering them with a little of the creamy Florentine sauce. Let simmer for 1 to 2 minutes to heat through the salmon. Garnish with chopped fresh parsley and serve immediately.

Presentation suggestions:

Serve the pan-seared salmon with the creamy Florentine sauce on a bed of rice, pasta, or mashed potatoes. Pair it with a side of roasted vegetables or a light salad for a complete meal.