1

Combine jasmine rice and water in a small saucepan, cover with a tight lid, and bring to a boil.

2

Reduce saucepan heat to low and simmer covered for 12 minutes until water absorbs and rice becomes tender.

3

While rice simmers, set a 10-inch skillet over medium-high heat on the front burner for 2 minutes.

4

Pat salmon fillets thoroughly dry with paper towels and season both sides evenly with salt and black pepper.

5

Add olive oil to hot skillet and swirl gently to coat the bottom surface with shimmering oil.

6

Lay salmon fillets skin-side down in skillet, searing undisturbed for 4 minutes until skin turns crisp and golden.

7

Flip salmon carefully with a fish spatula and sear flesh side for 3 minutes until cooked through.

8

Transfer seared salmon to a clean plate to rest, then lower the skillet burner temperature to medium heat.

9

While pan adjusts, finely mince garlic cloves and cut fresh lemon into wedges on a cutting board.

10

Melt unsalted butter in skillet, add minced garlic, and sauté for 1 minute until fragrant and lightly golden.

11

Add baby spinach in large handfuls, tossing 2 minutes until glossy dark green leaves wilt completely down.

12

Pour heavy whipping cream and shredded parmesan into wilted spinach, simmering 2 minutes until cream sauce thickens.

13

Fluff steamed jasmine rice into shallow bowls, spoon creamy Florentine spinach alongside, and top with crisp seared salmon.

14

Garnish plates with fresh lemon wedges, squeezing bright citrus juice over the rich salmon fillets before serving immediately.

Pan-Seared Salmon Florentine with Creamy Garlic Spinach & Steamed Rice

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