Garlic Butter Salmon with Spinach & Mushrooms in Creamy Sauce
Ingredients:
2 (6-ounce) salmon fillets, skin on or off
2 tablespoons olive oil, divided
2 cloves garlic, minced
8 ounces mushrooms, sliced
5 ounces fresh spinach
1/2 cup light cream
1/4 cup chicken broth (replacing white wine)
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
Salt and pepper to taste
Olive oil, for cooking
Directions:
1. Prepare the Salmon:
Pat the salmon fillets dry with paper towels.
Season both sides with salt and pepper.
2. Sear the Salmon:
Heat 1 tablespoon of olive oil with a drizzle more in a skillet over medium-high heat.
Place the salmon fillets in the skillet, skin-side down if skin is on.
Sear for 3–4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
Remove the salmon from the skillet and set aside.
3. Sauté the Mushrooms and Garlic:
In the same skillet, add the remaining 1 tablespoon of olive oil.
Add the sliced mushrooms and cook for 5–7 minutes until softened and browned.
Add the minced garlic and cook for another minute until fragrant.
4. Wilt the Spinach:
Add the fresh spinach to the skillet and cook for about 2–3 minutes until wilted.
5. Make the Creamy Sauce:
Pour in the chicken broth and lemon juice, scraping up any browned bits from the skillet bottom.
Stir in the light cream and bring to a gentle simmer.
Let the sauce simmer for 2–3 minutes until it thickens slightly.
Stir in the chopped fresh parsley and season with salt and pepper to taste.
6. Assemble and Serve:
Return the salmon fillets to the skillet.
Spoon the creamy sauce, mushrooms, and spinach over the top.
Serve immediately while hot.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: ~480 kcal per serving (estimate) | Servings: 2