Ingredients:
– 4 salmon fillets, with skin inside or out
– Salt and pepper black to taste
– 2 tablespoons of olive oil
– 2 tablespoons unsalted butter
– 3 cloves of garlic, minced
– 1 cup of heavy cream
– 1/2 cup of chicken broth
– 1/4 cup grated Parmesan cheese
– 2 cups of fresh spinach, roughly chopped
– Juice of 1/2 a lemon
– 1 teaspoon of dried Italian herbs
Addresses:
1. Season salt and pepper salmon fillets black on both sides to enhance the flavor.
2. In a large skillet, heat the olive oil over medium-high heat. Get carried away by that scent!
3. Once the oil is hot, add the salmon fillets, making sure the skin stays down if the skin is on.
4. Cook for 4-5 minutes on each side, or until salmon is cooked through and easily pulled apart with a fork. How easy is that!
5. Remove the salmon from the pan and set aside while preparing the sauce.
6. In the same skillet, melt the butter over medium heat and add the minced garlic. Soak for about 1 minute until fragrant.
7. Pour the chicken broth and slow-cook the mixture, scrubbing the golden pieces glued to the skillet to get all the flavor.
8. This is the time to add the heavy cream; it stirs very well to combine everything.
9. Let the sauce cook in slow cooker for 2-3 minutes, allowing to thicken gently.
10. Incorporate parmesan cheese, chopped spinach, lemon juice and dried Italian herbs. That mixture will smell wonderful!
11. Cook another 2-3 minutes until spinach is wilted and sauce is creamy.
12. Adjust the taste with salt and pepper black to taste.
13. Return the salmon fillets to the pan and generously pour the creamy Florentine sauce over them.
14. Let the salmon simmer in the sauce for a minute or two, soaking up all those amazing flavors.
15. Serve up and enjoy! You can garnish your dish with lemon wedges to give it a fresh twist.
