Salmon Florentine

Takes 30 minutes | Serves 4 |

Ingredients

4 fillets salmon fillets
0.5 teaspoon salt
0.5 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, finely minced
2 tablespoons all-purpose flour or cornstarch
240 ml heavy whipping cream
180 ml chicken broth
1 teaspoon dried basil
0.5 teaspoon dried oregano
0.5 teaspoon salt
0.5 teaspoon freshly ground black pepper
1 cup baby spinach
0.25 cup Parmesan cheese

Steps

Prepare Salmon

• Pat dry the salmon fillets with paper towels and season with salt and pepper.
• Heat a large pan over medium heat and add oil. Once the oil is heated and shimmering, fry the salmon for 5 to 7 minutes on each side, until crispy and firm to the touch. Remove the salmon from the pan and discard any excess oil. Wipe the pan clean.

Prepare Sauce

• Return pan to heat and melt the butter over medium-low heat. Add garlic and gently fry until softened and fragrant, about 20 seconds.
• Sprinkle in the flour and mix until it forms a paste, about 30 seconds.
• Whisk in heavy whipping cream, chicken broth, basil, oregano, salt, and pepper. Stir constantly until thickened, about 1 to 2 minutes.
• Add spinach and stir until the spinach is wilted, about 1 to 2 minutes.
• Add the salmon fillets back to the pan, spoon sauce over the fillets, and sprinkle with Parmesan cheese.