Salmon Florentine with Spinach and Asparagus

Feast like Italian royalty with this delicious salmon in a decadently creamy Florentine sauce with spinach and asparagus.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: French

Keyword: florentine

Servings:

Pat the salmon dry with a paper towel all over to remove excess moisture. Season salmon with salt and pepper, heat the olive oil in a frying pan, then sear the salmon over medium high heat until golden and the skin side is crispy, starting with the skin side up. This should take approximately 6-7 minutes. The salmon doesn’t have to be cooked all the way through at this point. Remove the salmon to a plate until later.
To the same pan add the butter and the diced shallot, sauté over low heat for 5 minutes, then bring in the minced garlic and sauté for 30 seconds longer. Deglaze the pan with the white wine and let it simmer for about 3-5 minutes until the liquid is reduced by a half.
Add the chicken stock, heavy cream and grated Parmesan cheese, stir until the cheese is incorporated into the sauce, then add the asparagus and cook for 5 minutes. Bring the salmon back into the pan, add the spinach and cover the pan with a lid. Let the sauce simmer over low heat for 5 minutes or until the salmon is cooked all the way through and the spinach is wilted. Season the sauce with salt to taste.