Garlic Butter Salmon with Spinach & Mushrooms in Creamy Sauce

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Garlic Butter Salmon with Spinach & Mushrooms in Creamy Sauce

A rich yet balanced one-pan meal featuring tender salmon fillets seared in garlic butter, then nestled in a creamy white wine sauce with sautéed mushrooms and fresh spinach. This dish feels restaurant-quality but is simple enough for a weeknight dinner.

Description

This recipe combines crispy, golden salmon with a silky cream sauce infused with garlic, lemon, and herbs. The mushrooms add earthiness, spinach adds freshness, and the light cream keeps the dish indulgent without being overly heavy. It pairs beautifully with rice, mashed potatoes, pasta, or crusty bread.

Servings

Serves: 2
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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

  • ½ cup light cream

  • ¼ cup white wine (or chicken broth)

  • 2 tablespoons lemon juice

  • 2 tablespoons chopped fresh parsley

  • Salt and black pepper, to taste

  • Olive oil, for cooking (as needed)

Instructions

  1. Season the Salmon
    Pat salmon dry and season both sides with salt and pepper.

  2. Sear the Salmon
    Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
    Place salmon skin-side down and cook for 4–5 minutes until golden. Flip and cook another 2–3 minutes until just cooked through.
    Remove salmon from skillet and set aside.

  3. Cook the Mushrooms & Garlic
    Reduce heat to medium. Add remaining 1 tablespoon olive oil.
    Sauté mushrooms for 4–5 minutes until browned.
    Add garlic and cook for 30 seconds until fragrant.

  4. Make the Creamy Sauce
    Deglaze the pan with white wine (or chicken broth), scraping up browned bits.
    Simmer for 2 minutes until slightly reduced.
    Stir in cream and lemon juice. Season lightly with salt and pepper.

  5. Add Spinach
    Add spinach to the skillet and cook until wilted, about 1–2 minutes.

  6. Return Salmon to Pan
    Nestle salmon back into the sauce. Spoon sauce over the fillets and simmer for 1–2 minutes.

  7. Finish & Serve
    Garnish with chopped parsley and serve immediately.

Tips & Notes

  • Crispier salmon: Use skin-on fillets and don’t move them while searing.

  • Dairy-free option: Substitute cream with full-fat coconut milk.

  • Extra flavor: Add a pinch of red pepper flakes or Dijon mustard to the sauce.

  • Wine substitute: Chicken broth works perfectly if you prefer no alcohol.

Nutritional Information (Approx. per serving)

  • Calories: 480–520 kcal

  • Protein: 38–40 g

  • Fat: 32 g

  • Saturated Fat: 9 g

  • Carbohydrates: 10 g

  • Fiber: 2 g

  • Sodium: Varies by seasoning

Health Benefits

  • Salmon: High in omega-3 fatty acids, supporting heart and brain health.

  • Spinach: Rich in iron, vitamin K, and antioxidants.

  • Mushrooms: Provide B vitamins and immune-supporting compounds.

  • Balanced meal: High protein, low carbs, and nutrient-dense.

Frequently Asked Questions (Q&A)

Q: Can I use frozen salmon?
A: Yes, just thaw completely and pat dry before cooking.

Q: Can I make this ahead of time?
A: It’s best fresh, but leftovers keep well in the fridge for up to 2 days.

Q: What sides go best with this dish?
A: Mashed potatoes, rice, quinoa, pasta, or roasted vegetables.

Q: Can I use heavy cream instead of light cream?
A: Absolutely. The sauce will be thicker and richer.

Q: Is this recipe keto-friendly?
A: Yes, it’s naturally low-carb and keto-approved.

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