Salmon with Spinach Cream Sauce

salmon florentine with a fork on a plate

5 from 19 votes

Salmon with Spinach Cream Sauce

Salmon with Spinach Cream Sauce is a fresh new take on the typical florentine dish, and comes together in just 30 minutes. Chock full of spinach, garlic, and mild spices, and topped off with a creamy, buttery, delicious cream sauce.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American, Italian

Servings: servings

Author: Tiffany Azure

Ingredients

4 6-ounce salmon fillets
salt and pepper to taste
1 tablespoon butter
1 tablespoon olive oil

Creamy white sauce

1 tablespoon butter
3 teaspoons minced garlic
1 cup chicken broth I used low sodium
1 cup baby spinach leaves
¾ cup heavy cream
4 ounces cream cheese at room temperature or softened in microwave
½-1 teaspoon salt to taste
¼ teaspoon black pepper

Instructions

Prepare the salmon

Season salmon with salt and pepper to taste on both sides.
In a large skillet over medium heat, melt butter. Once melted, drizzle oil into the pan and give it a good stir.
Add salmon to the pan in a single layer. Sear, undisturbed, for 4-5 minutes until browned, carefully flip and cook another 5-7 minutes (depending on the thickness of your salmon pieces) until cooked through.
Transfer salmon to a plate and cover tightly with foil to keep warm and moist.

Make the sauce

Add butter and garlic to the pan and stir over medium heat for about 2 minutes until butter mis melted and garlic is fragrant.
Stir in chicken broth and simmer about 5 minutes until reduced by half. Stir in spinach for about 1 minute until wilted.
Stir in heavy cream, and cream cheese. Continue to gently stir until cream cheese is completely incorporated and sauce is creamy and smooth.
Season with salt and pepper. Taste, add more salt and pepper if needed.

Put it all together

Return salmon to the pan, spoon the creamy spinach sauce over the salmon, and serve.

Notes

Flavor tip: Top with freshly grated parmesan cheese and cracked black pepper.

Nutrition