Cooking Instructions

• Heat 2 tablespoons vegetable oil in a large non-stick pan over medium-high heat. Season 4 salmon fillets with ¼ teaspoon salt and ¼ teaspoon red chili flakes. Sear for 5 minutes per side, or until golden brown and cooked through. Transfer to a plate and set aside.
• In the same pan, cook 1 onion (chopped) until translucent. Add 1 tablespoon garlic (minced) and sauté until fragrant.
• Stir in ½ pound mushrooms (sliced) and cook until browned and tender.
• In a small bowl, whisk 1 tablespoon cornstarch into 1 ¼ cups half & half until smooth. Pour the mixture into the pan and add 2 tablespoons freshly grated parmesan cheese. Bring to a gentle simmer, stirring until the sauce thickens slightly.
• Stir in 8 ounces baby spinach and let it wilt. Season with salt to taste, ¼ teaspoon red chili flakes, and 1 tablespoon fresh lemon juice.
• Return the seared salmon to the pan, coating it in the creamy Florentine sauce. Serve immediately with steamed broccoli or roasted asparagus.