Here’s a rich and flavorful recipe for Creamy Garlic Butter Salmon with Spinach & Mushrooms that’s simple but restaurant-quality:
Ingredients (serves 2–3)
- 2–3 salmon fillets (about 6 oz / 170 g each)
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 3–4 garlic cloves, minced
- 1 cup mushrooms, sliced
- 2 cups fresh spinach
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 tsp Italian seasoning (or a mix of dried basil, oregano, thyme)
- 1 tsp lemon juice
- Optional garnish: chopped parsley
Instructions
- Season the salmon: Pat salmon fillets dry and season both sides with salt and pepper.
- Cook the salmon: In a large skillet, heat olive oil over medium-high heat. Add salmon, skin-side down if applicable, and cook 4–5 minutes per side until golden and just cooked through. Remove salmon and set aside.
- Sauté mushrooms & garlic: In the same skillet, melt 1 tbsp butter. Add mushrooms and cook 3–4 minutes until browned. Add minced garlic and cook 30 seconds until fragrant.
- Add spinach: Toss in the spinach and cook until wilted (1–2 minutes).
- Make creamy sauce: Reduce heat to medium-low. Stir in remaining butter, heavy cream, Parmesan, Italian seasoning, and lemon juice. Simmer 2–3 minutes until the sauce thickens slightly. Taste and adjust salt/pepper.
- Combine & serve: Return salmon to the skillet, spoon sauce over the top, and let it heat through for 1–2 minutes. Garnish with parsley if desired.
💡 Tips:
- Use room temperature salmon so it cooks evenly.
- For extra flavor, sear salmon in skin-on and remove skin before serving.
- Pair with mashed potatoes, rice, or pasta to soak up the creamy sauce.
If you want, I can also give a one-pan version that makes cleanup super easy and is just as creamy.
Do you want me to share that version too?
