Description
This Garlic Butter Salmon with Spinach & Mushrooms in Creamy Sauce features perfectly seared salmon finished in a rich garlic Parmesan cream sauce with tender spinach and savory mushrooms. It’s an elegant yet easy one-skillet meal ready in just 25 minutes.
Ingredients
4 salmon fillets
2 tablespoons olive oil
2 tablespoons butter
4 cloves garlic, minced
1 cup mushrooms, sliced
3 cups fresh spinach
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
1 teaspoon dried thyme
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Season the salmon fillets evenly with salt and black pepper.
- Place the salmon in the hot skillet and cook for 4–5 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, melt the butter. Add the minced garlic and sliced mushrooms, sautéing for 3–4 minutes until softened and fragrant.
- Add the fresh spinach and cook for 1–2 minutes until wilted.
- Stir in the heavy cream, grated Parmesan cheese, remaining salt, black pepper, and dried thyme. Simmer for 3–4 minutes, stirring gently, until the sauce thickens.
- Return the salmon to the skillet and spoon the sauce over each fillet. Drizzle with fresh lemon juice and simmer for 2–3 minutes to blend the flavors. Serve warm.
Notes
Swap spinach for kale for a heartier texture.
Add a splash of white cooking wine before the cream for extra depth of flavor.
For a lighter sauce, substitute half-and-half for heavy cream.
Sprinkle red pepper flakes for added heat.
Add sun-dried tomatoes for a tangy variation.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat, adding a splash of cream or milk if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan Seared
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 110 mg
