In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and finely chopped onion, and sauté for 2-3 minutes until the onion is softened and the garlic is fragrant.
Pour in the heavy cream and chicken broth, stirring well to combine. Bring the mixture to a simmer.
Stir in the grated Parmesan cheese until the sauce is smooth and thickened.
Add the chopped spinach and sun-dried tomatoes, and cook for another 2-3 minutes until the spinach is wilted.
Season the sauce with salt and pepper to taste.
3️⃣ To Serve:
Place the pan-seared salmon fillets on plates and spoon the creamy Florentine sauce over the top.
Garnish with freshly chopped parsley and a squeeze of fresh lemon juice if desired.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
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