30 minute salmon florentine
A taste of Italy that costs far less than a flight.
Ingredients
- 1 1/2 lb salmon
- 1/4 cup all purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 cup dry white wine
- 1/4 cup vegetable broth
- 3/4 cup heavy whipping cream
- 2 cups fresh spinach
- 1/3 cup fresh parmesan cheese, grated
- mashed potatoes, polenta, or rice, for serving
Instructions
- Pat the salmon filets very dry with paper towels.
- Heat 2 tablespoons olive oil in a skillet over medium heat. On a large plate, toss the flour, garlic powder, onion powder, and a pinch each of salt and pepper. Dredge both sides of the salmon filets in the flour mixture, shaking off excess, and place into the skillet skin-side down (or, if using skinless, whichever side might have been the skin side). Sear 4-5 minutes per side until crisp and golden. Move to a clean plate.
- Melt the butter in the same skillet and stir in the garlic and Italian seasoning until fragrant, about 1 minute. Pour in the wine and simmer until reduced by half, about 2-3 minutes, then stir in the broth, heavy cream, spinach, and parmesan. Cook until the sauce thickens and the spinach wilts, about 4-5 minutes. Taste and adjust salt and pepper as needed.
- Nestle the salmon filets and juices into the pan and heat until warmed through, basting the fish with the sauce.
- Divide the salmon filets over bowls of potatoes, rice, or polenta. Enjoy!