Description

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This Garlic Butter Salmon with Spinach & Mushrooms in Creamy Sauce is a luxurious yet easy-to-make dish that combines perfectly seared salmon fillets with a rich, velvety garlic butter sauce. The combination of earthy mushrooms, tender spinach, and a luscious, creamy sauce infused with garlic and Dijon mustard creates a restaurant-quality meal in just 20 minutes

Ingredients

For the Salmon:

2 (6-ounce) salmon fillets, skin on or off
2 tablespoons olive oil, divided
Salt and pepper to taste

For the Sauce:

2 tablespoons unsalted butter
2 cloves garlic, minced
8 ounces mushrooms, sliced
5 ounces fresh spinach
1/2 cup light cream (or heavy cream for richer flavor)
1/4 cup white wine (or chicken broth)
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
Salt and pepper to taste

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Instructions

Sear the Salmon:
- Pat the salmon fillets dry and season both sides with salt and pepper.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Place the salmon fillets skin-side down and sear for 4–5 minutes until the skin is crispy.
- Flip and cook for another 3–4 minutes until the salmon is cooked through. Remove and set aside.CYSSERO
Prepare the Sauce:
- In the same skillet, add the remaining 1 tablespoon of olive oil and the butter.
- Once the butter has melted, add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the sliced mushrooms and cook until they are tender and golden brown.
- Pour in the white wine (or chicken broth) and lemon juice, scraping up any browned bits from the bottom of the skillet.
- Stir in the light cream and bring the mixture to a gentle simmer.
- Add the fresh spinach and cook until wilted.
- Season the sauce with salt and pepper to taste.optimal recipesCYSSERO
Combine and Serve:
- Return the seared salmon fillets to the skillet, spooning the creamy sauce over the top.
- Let everything cook together for another 1–2 minutes to meld the flavors.
- Garnish with chopped fresh parsley before serving

Notes

For a dairy-free version, substitute the cream with coconut cream and use a dairy-free butter alternative.
If you prefer a thicker sauce, let it simmer a bit longer to reduce.
This dish pairs well with a side of rice, mashed potatoes, or crusty bread to soak up the creamy sauce