🧄 Garlic Butter Salmon with Spinach & Mushrooms in Creamy Sauce
🐟 Ingredients:
For the Salmon:
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4 salmon fillets (skin-on or skinless, about 6 oz each)
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Salt & pepper, to taste
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2 tbsp olive oil
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2 tbsp unsalted butter
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3–4 garlic cloves, minced
For the Sauce:
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1 tbsp butter (additional)
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1 small onion or shallot, finely chopped
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8 oz mushrooms, sliced (cremini, white button, or baby bella)
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3 cups fresh spinach
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1 cup heavy cream (or half-and-half for a lighter version)
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½ cup grated Parmesan cheese
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1 tsp Dijon mustard (optional, for depth)
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Salt & pepper, to taste
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A pinch of red pepper flakes (optional)
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Juice of ½ lemon
👩🍳 Instructions:
1. Sear the Salmon
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Pat the salmon fillets dry and season both sides with salt and pepper.
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Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat.
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Sear salmon skin-side down (if using skin-on) for 4–5 minutes, then flip and cook another 2–3 minutes until golden and just cooked through.
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Remove salmon and set aside (cover loosely with foil).
2. Make the Sauce
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In the same pan, add 1 tbsp butter and sauté the chopped onion or shallot for 2–3 minutes until soft.
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Add garlic and cook until fragrant (about 30 seconds).
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Add mushrooms and cook until golden and tender (5–6 minutes).
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Stir in spinach and cook until wilted.
3. Creamy Finish
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Pour in the heavy cream, Dijon mustard (if using), and Parmesan cheese.
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Stir gently and simmer for 2–3 minutes until thickened slightly.
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Season with salt, pepper, and red pepper flakes (if using).
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Add a squeeze of lemon juice for brightness.
4. Bring It All Together
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Return the salmon fillets to the skillet and spoon the sauce over them.
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Simmer for 1–2 more minutes to warm everything through.
🍽️ Serving Suggestions:
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Serve with garlic mashed potatoes, rice, pasta, or crusty bread to soak up the sauce.
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A glass of chilled white wine (like Chardonnay or Sauvignon Blanc) pairs beautifully.
Would you like a printable version or help turning this into a meal prep plan or low-carb variation?