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Easy Creamy Salmon Florentine

Restaurant-quality pan-seared salmon served over fettuccine pasta in a rich, garlicky Parmesan cream sauce with fresh wilted spinach.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-American, Seafood
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 fillets skinless salmon about 6 oz each
  • 8 oz fettuccine pasta
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter divided
Cream Sauce
  • 4 cloves garlic minced
  • 0.33 cup chicken broth low-sodium, or dry white wine
  • 1.5 cups heavy cream
  • 0.5 cup Parmesan cheese freshly grated
  • 4 cups fresh baby spinach
  • 1 tsp Italian seasoning
  • Salt and black pepper to taste

Equipment

  • Large Skillet
  • Large Pot (for pasta)
  • Tongs
  • Whisk

Method
 

  1. Boil pasta in salted water until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
  2. Pat salmon fillets completely dry and season both sides with salt and pepper.
  3. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear salmon for 4-5 minutes per side until golden and cooked through. Remove and keep warm.
  4. Reduce heat to medium-low. Add remaining 1 tablespoon of butter and minced garlic to the skillet. Sauté for 30 seconds.
  5. Pour in chicken broth to deglaze the pan, scraping up browned bits. Reduce slightly.
  6. Stir in heavy cream and Italian seasoning. Simmer gently for 3-5 minutes until slightly thickened.
  7. Reduce heat to low. Whisk in Parmesan cheese until smooth. Add spinach and stir until just wilted.
  8. Toss cooked pasta into the sauce. Add reserved pasta water if the sauce needs thinning. Nestle salmon back into the skillet and serve.

Notes

Reheat leftovers gently on the stove over low heat with a splash of milk or broth to prevent the sauce from breaking.