Pan-Seared Salmon with Creamy Florentine Sauce: A Restaurant-Quality Meal at Home!

Serving: Serve immediately with pasta, rice, or roasted vegetables for a complete meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: Gently reheat on the stovetop over low heat to prevent the sauce from splitting.
Variants:
Add Sun-Dried Tomatoes: Add 1/4 cup of chopped sun-dried tomatoes to the sauce for extra flavor.
Mushroom Florentine: Sauté 1 cup of sliced mushrooms along with the garlic for an earthy twist.
Lemon Zest: Add a touch of freshness by stirring in 1 teaspoon of lemon zest to the sauce.
FAQ:
Q: Can I use frozen spinach instead of fresh?
A: Yes! Use about 1/2 cup of thawed and drained frozen spinach.

Q: What can I substitute for heavy cream?
A: You can use half-and-half or full-fat coconut milk for a lighter alternative.

Q: How do I know when the salmon is fully cooked?
A: The salmon should be opaque and flake easily with a fork. The internal temperature should reach 145°F (63°C).

Enjoy this rich and satisfying Pan-Seared Salmon with Creamy Florentine Sauce for a comforting and flavorful meal that feels like fine dining!