Eggless Salmon Florentine
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on
- 1 tbsp olive oil
- ½ tsp salt
For the sauce
- 2 tbsp unsalted butter
- 1 medium fennel bulb, thinly sliced (fronds reserved for garnish)
- 2 tsp fresh ginger, finely grated
- 1 cup low-sodium chicken broth
- ½ cup heavy cream
- 10 oz fresh baby spinach
- 2 tbsp fresh basil, thinly sliced
- 2 tbsp fresh flat-leaf parsley, chopped
- ¼ tsp salt
For serving
- fennel fronds, for garnish (optional)
Instructions
- 1
Pat the salmon fillets dry with paper towels and season both sides with the 1/2 tsp salt.
- 2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Place the salmon fillets skin-side up and sear undisturbed for 4 minutes, until the flesh is golden and releases easily from the pan. Flip and cook for another 3–4 minutes, until the salmon reaches an internal temperature of 145°F (63°C) on an instant-read thermometer. Transfer to a plate and tent loosely with foil.
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