Garlic Butter Salmon with Spinach & Mushrooms in Creamy Sauce – A Flavor Explosion You’ll Crave!
Tender, flaky salmon cooked in rich garlic butter and nestled in a luscious creamy sauce with spinach and mushrooms – it’s a restaurant-worthy dish that comes together in under 30 minutes!
Ingredients:
- 4 salmon fillets (skinless or skin-on)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup mushrooms, sliced
- 2 cups fresh spinach
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ teaspoon paprika
- Salt and black pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions:
- Cook the Salmon:
- Season salmon fillets with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium-high heat. Add salmon, skin-side down (if skin-on), and cook for about 4 minutes per side until golden and cooked through. Remove and set aside.
- Sauté the Mushrooms:
- In the same skillet, add butter and minced garlic. Sauté for about 30 seconds until fragrant.
- Toss in the mushrooms and cook until soft and browned.
- Make the Creamy Sauce:
- Lower the heat to medium. Add heavy cream and Parmesan cheese. Stir until smooth and creamy.
- Add spinach and cook until wilted, about 1-2 minutes.
- Finish the Dish:
- Return salmon to the skillet. Spoon some of the creamy sauce over the fillets.
- Simmer gently for 2–3 minutes to blend flavors.
- Serve:
- Garnish with fresh parsley if desired and serve hot with your favorite sides like rice, mashed potatoes, or crusty bread.
Nutrition Facts (Per Serving):
| Calories | 520 |
| Carbs | 7g |
| Fat | 38g |
| Protein | 37g |
| Sugar | 2g |
Printable Recipe Summary:
| Garlic Butter Salmon with Spinach & Mushrooms | |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Total Time | 25 minutes |
| Servings | 4 servings |
FAQs
Q: Can I use frozen salmon?
Yes, just thaw it completely and pat dry before cooking.
Q: What if I don’t have heavy cream?
You can substitute with half-and-half or even full-fat coconut milk for a lighter version.
Q: Can I add other vegetables?
Sure! Asparagus, bell peppers, or cherry tomatoes would all be delicious.
Q: How do I store leftovers?
Keep in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking the salmon.
Tip: Sear your salmon until a golden crust forms — it locks in the juices and gives a beautiful restaurant-quality finish!
