Creamy Dreamy Salmon Florentine (Print Version)
# Ingredients:
→ Seafood
01 -
4 salmon fillets
→ Seasonings
02 -
Salt, to taste
03 -
Black pepper, to taste
04 -
1/2 teaspoon dried thyme
→ Cooking Fats
05 -
1 tablespoon olive oil
06 -
2 tablespoons unsalted butter
→ Produce
07 -
225 grams sliced mushrooms
08 -
3 cloves garlic, minced
09 -
2 cups baby spinach
10 -
1/2 lemon, juiced
11 -
Fresh parsley, chopped (optional, for garnish)
→ Dairy
12 -
240 millilitres heavy cream
13 -
60 grams grated Parmesan cheese
# Instructions:
01 -
Pat salmon fillets dry with paper towel, then season both sides with salt and black pepper.
02 -
Heat olive oil in a large skillet over medium-high heat. Sear salmon fillets for 3-4 minutes per side until golden and just cooked through. Transfer salmon to a plate and set aside.
03 -
Reduce heat to medium. In the same skillet, melt butter. Add sliced mushrooms and sauté for 3 minutes until softened. Stir in minced garlic and cook for 1 minute. Add baby spinach and toss until wilted.
04 -
Pour in heavy cream, add grated Parmesan, dried thyme, and lemon juice. Stir to combine. Simmer for 3-5 minutes, stirring occasionally, until the sauce thickens.
05 -
Return salmon fillets to the skillet, nestling them into the sauce. Spoon sauce over the fillets. Simmer for an additional 2 minutes to heat through. Garnish with chopped parsley if desired and serve immediately.
# Notes:
01 -
To ensure moist salmon, avoid overcooking during the searing stage; a brief sear preserves tenderness before combining with the sauce.
02 -
For a lighter dish, heavy cream can be replaced with half-and-half or milk. Sun-dried tomatoes or artichoke hearts may be incorporated for additional flavour and texture.