Garlic Butter Salmon with Spinach & Mushrooms in Creamy Sauce,

Pan-seared salmon fillets smothered in a silky garlic-butter cream sauce with sautéed mushrooms and wilted spinach. Perfect for a cozy dinner or special occasion.

Ingredients (Serves 4)

Salmon

• 4 salmon fillets (skin-on or off)

• Salt & black pepper to taste

• 1 tbsp olive oil

• 1 tbsp butter

Creamy Sauce

• 2 tbsp butter

• 3 cloves garlic, minced

• 1 cup mushrooms, sliced

• 1½ cups fresh spinach

• 1 cup heavy cream

• ½ cup chicken or vegetable broth

• ½ tsp Italian seasoning

• ¼ cup grated Parmesan cheese

• Optional: red pepper flakes or lemon juice

Instructions

1. Season & Sear Salmon
   Season salmon with salt and pepper. Heat olive oil and butter in a skillet over medium-high heat. Sear salmon 3–4 minutes per side until golden. Remove and set aside.

2. Sauté Mushrooms
   In the same skillet, melt butter. Add mushrooms and cook 4–5 minutes until browned.

3. Add Garlic & Spinach
   Add garlic and cook 30 seconds. Stir in spinach and cook until wilted.

4. Make Creamy Sauce
   Pour in broth and cream. Add Italian seasoning and simmer 3–4 minutes until slightly thickened.

5. Add Parmesan
   Stir in Parmesan until smooth. Adjust seasoning with salt, pepper, and optional red pepper flakes.

6. Combine
   Return salmon to the skillet. Spoon sauce over fish and simmer 2–3 minutes.

7. Finish
   Add a squeeze of lemon juice if desired for brightness.

8. Serve
   Serve hot over cauliflower rice, zucchini noodles, or mashed potatoes.

Tips & Variations

• Use half-and-half for a lighter sauce

• Make it keto-friendly by serving with low-carb sides

• Add sun-dried tomatoes for extra flavor

Q & A

Q: Can I bake instead of pan-sear?
A: Yes—sear lightly, then bake at 375°F (190°C) for 10–12 minutes.

Q: Can I store leftovers?
A: Yes—refrigerate up to 2 days and reheat gently.