Seed Oil Free Salmon Florentine

Total time40 min

Prep time15 min

Cook time25 min

4.9

(13)

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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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