Description
Garlic Butter Salmon with Spinach & Mushrooms in Creamy Sauce is a rich yet simple one-pan dish featuring seared salmon, sautéed mushrooms, and wilted spinach in a creamy garlic-butter sauce.
Ingredients
- 2 (6 oz) salmon fillets
- 1 Tbsp olive oil
- 2 Tbsp butter
- 8 oz mushrooms, sliced (button or cremini)
- 3 cloves garlic, minced
- 2 cups fresh spinach
- ½ cup heavy cream (or light cream)
- ¼ cup chicken broth (or wine for deglazing)
- 1 tsp Dijon mustard (optional for tang)
- 1 Tbsp fresh lemon juice (optional brightness)
- Salt & black pepper, to taste
- Optional: chopped parsley or thyme for garnish
Instructions
- Pat salmon fillets dry and season both sides with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear salmon skin-side down for 4 minutes, then flip and cook 3–4 more minutes. Remove and set aside.
- In the same pan, melt butter. Add mushrooms and cook 3–5 minutes until browned. Add garlic and sauté 30 seconds until fragrant.
- Add spinach and cook until wilted, about 1–2 minutes.
- Pour in broth and cream, stirring to deglaze. Add Dijon mustard and lemon juice if using. Simmer 2–3 minutes to slightly thicken.
- Return salmon to the pan, spooning sauce over fillets. Heat together for 1–2 minutes.
- Garnish with parsley or thyme and serve immediately.
Notes
- Use coconut cream and vegan butter for a dairy-free version.
- Red pepper flakes add a spicy kick to the sauce.
- Trout, cod, or halibut can replace salmon.
- Pairs well with mashed potatoes, rice, or low-carb options like cauliflower rice.
- Store leftovers for up to 3 days in the fridge or freeze for up to 2 months.
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 450
- Sugar: 2g
- Sodium: 420mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 105mg
