Garlic Butter Salmon with Spinach & Mushrooms
Pan-seared salmon in a creamy garlic butter sauce with mushrooms and spinach — a rich, flavorful one-pan dinner ready in minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 2–3
- Category: Main Course
- Method: Pan-Sear, Sauté
- Cuisine: American, French-Inspired
Ingredients
2–3 salmon fillets
Salt and black pepper (to taste)
1 tsp paprika
1 Tbsp olive oil
3 Tbsp unsalted butter
3 cloves garlic (minced)
8 oz mushrooms (sliced; cremini or button preferred)
3 cups fresh spinach
½ cup heavy cream
¼ cup grated Parmesan cheese
Optional: Fresh lemon juice (to taste)
Instructions
Season the salmon with salt, black pepper, and paprika.
Heat olive oil in a large skillet over medium-high heat.
Sear the salmon for 3–4 minutes per side, until golden and cooked through. Remove from pan and set aside.
In the same skillet, melt butter, then add garlic. Sauté for 1 minute until fragrant.
Add sliced mushrooms and cook until tender and lightly caramelized (about 4–5 minutes).
Pour in heavy cream and bring to a light simmer.
Stir in Parmesan cheese and cook until sauce thickens slightly.
Add spinach, stir until wilted (1–2 minutes).
Return salmon to the skillet and spoon sauce over the top.
Optional: Finish with a squeeze of lemon juice before serving.
Notes
Serving suggestions: Pairs well with rice, mashed potatoes, or pasta to soak up the creamy sauce.
Make it lighter: Replace half the cream with chicken broth.
Add heat: Sprinkle red pepper flakes into the sauce.
Vegetable boost: Sun-dried tomatoes, asparagus, or kale work beautifully in this dish.
Use frozen salmon: Thaw completely and pat dry before searing for best texture.
