🧄🧈🐟 Creamy Garlic Butter Salmon with Spinach & Mushrooms
🧾 Ingredients:
For the Salmon:
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4 salmon fillets (skin on or off, about 6 oz each)
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Salt and pepper, to taste
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1 tbsp olive oil
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1 tbsp butter
For the Sauce:
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2 tbsp butter
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8 oz mushrooms (cremini, baby bella, or white), sliced
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3 cloves garlic, minced
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2 cups fresh baby spinach
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1/2 cup heavy cream (or half-and-half)
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1/4 cup chicken broth (or dry white wine)
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1/4 cup grated Parmesan cheese
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1/2 tsp dried thyme (or Italian seasoning)
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Salt and pepper, to taste
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Red pepper flakes (optional, for heat)
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Juice of 1/2 lemon (optional, for brightness)
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Chopped fresh parsley, for garnish
🔧 Instructions:
1. Sear the salmon:
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Pat salmon dry and season with salt and pepper.
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Heat olive oil and butter in a large skillet over medium-high heat.
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Place salmon fillets skin-side down and cook for 4–5 minutes, until golden and mostly cooked through.
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Flip and cook another 1–2 minutes.
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Transfer salmon to a plate and tent with foil.
2. Cook mushrooms & garlic:
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In the same pan, reduce heat to medium.
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Add 2 tbsp butter and mushrooms. Cook until browned and tender, about 5–6 minutes.
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Add garlic and cook another 30 seconds until fragrant.
3. Make the cream sauce:
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Pour in broth (or wine), scraping up any browned bits.
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Stir in cream, Parmesan, thyme, and red pepper flakes (if using).
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Let simmer 2–3 minutes until slightly thickened.
4. Add spinach & finish sauce:
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Stir in fresh spinach and let it wilt.
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Taste and adjust seasoning with salt, pepper, and lemon juice if desired.
5. Return salmon to pan:
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Nestle salmon fillets into the sauce.
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Spoon sauce over the top and simmer gently for 2 more minutes until heated through.
6. Serve:
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Garnish with fresh parsley.
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Serve over rice, mashed potatoes, pasta, or crusty bread.
✅ Tips:
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Don’t overcook the salmon — it should flake easily but stay moist.
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Want it dairy-free? Use coconut milk and omit the cheese.
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Add sun-dried tomatoes for an extra flavor boost.
Would you like a low-carb/keto variation or to pair it with a specific side dish or wine?