Here’s how to make it:
Creamy Garlic Butter Salmon with Spinach & Mushrooms
Ingredients:
-
4 salmon fillets (skin-on or skinless, your choice)
-
2 tbsp olive oil
-
Salt and pepper, to taste
-
1 tbsp fresh lemon juice (optional, for extra freshness)
-
2 tbsp unsalted butter
-
4 cloves garlic, minced
-
8 oz mushrooms, sliced (cremini, white, or your favorite kind)
-
1/2 cup chicken broth (or white wine for more depth of flavor)
-
1/2 cup heavy cream
-
1/4 cup grated Parmesan cheese (optional, for extra creaminess)
-
4 cups fresh spinach (about 4 large handfuls)
-
1/2 tsp dried thyme (or 1 tsp fresh thyme)
-
1 tbsp fresh parsley (chopped, for garnish)
-
Lemon wedges (optional, for serving)
Instructions:
-
Cook the Salmon:
-
Heat 2 tbsp olive oil in a large skillet over medium-high heat.
-
Season the salmon fillets with salt and pepper (and a little lemon juice, if using).
-
Once the oil is hot, add the salmon to the skillet, skin-side down (if using skin-on). Cook for about 4-5 minutes on each side, depending on the thickness of the fillets, until golden brown and cooked through. You want the salmon to flake easily with a fork.
-
Remove the salmon from the skillet and set aside.
-
-
Sauté the Mushrooms:
-
In the same skillet, melt 2 tbsp butter over medium heat.
-
Add the sliced mushrooms and cook, stirring occasionally, for about 4-5 minutes, until they release their moisture and turn golden brown. Season with a pinch of salt and pepper.
-
-
Make the Garlic Butter Sauce:
-
Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.
-
Pour in the chicken broth (or white wine) to deglaze the skillet, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
-
Stir in the heavy cream and bring the sauce to a simmer. Once it starts to thicken, add the Parmesan cheese (if using) and the dried thyme. Stir until the cheese is melted and the sauce is creamy.
-
-
Add the Spinach:
-
Add the spinach to the skillet, stirring gently until it wilts and becomes tender (about 2-3 minutes). You can add a little more cream or broth at this point if the sauce gets too thick.
-
-
Return the Salmon to the Skillet:
-
Carefully place the cooked salmon back into the skillet, spooning some of the sauce and spinach over the top. Let it warm through for another minute or two.
-
-
Serve:
-
Once the salmon is heated through and coated in the creamy garlic butter sauce, garnish with fresh parsley.
-
Serve immediately with lemon wedges on the side for a fresh squeeze of citrus over the top.
-
Tips for the Best Creamy Garlic Butter Salmon:
-
Don’t overcook the salmon: Salmon cooks quickly, so keep an eye on it. It should be slightly opaque and flake easily when tested with a fork. The residual heat will finish cooking it once it’s removed from the pan.
-
Customize the sauce: You can add a bit of white wine or mustard to the sauce for extra depth of flavor. A splash of fresh lemon juice or lemon zest would also brighten up the dish.
-
Add herbs: Fresh basil or dill would pair wonderfully with this dish if you’re looking for a different flavor profile.
-
Serve with a side: Pair this dish with mashed potatoes, rice, or even roasted vegetables for a complete meal.
Variations:
-
Spicy: Add a pinch of red pepper flakes to the sauce for some heat.
-
Make it a full meal: You could serve this creamy garlic butter salmon over a bed of cooked pasta, rice, or quinoa for a more substantial dish.
This dish is both indulgent and healthy, thanks to the omega-3-rich salmon and the nutrient-packed spinach. Plus, the creamy garlic butter sauce is to die for! If you give it a try, let me know how it turns out!