Here’s a delicious and easy Garlic Butter Salmon with Spinach & Mushrooms in a Creamy Sauce recipe. It’s rich, full of flavor, and comes together in about 30 minutes — perfect for a weeknight dinner or special meal.
🧄 Garlic Butter Salmon with Spinach & Mushrooms in Creamy Sauce
📝 Ingredients:
For the Salmon:
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4 salmon fillets (skin-on or off)
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Salt & pepper to taste
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2 tbsp olive oil
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2 tbsp unsalted butter
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3–4 cloves garlic, minced
For the Sauce:
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1 tbsp butter (or use leftover from salmon pan)
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1 cup mushrooms (cremini or button), sliced
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2 cups fresh spinach
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1/2 cup heavy cream (or use half-and-half for a lighter version)
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1/3 cup grated Parmesan cheese
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1/2 tsp dried thyme or Italian seasoning
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Salt & pepper to taste
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Optional: A squeeze of lemon juice or pinch of chili flakes
👨🍳 Instructions:
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Cook the Salmon:
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Pat the salmon dry. Season both sides with salt and pepper.
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In a large skillet, heat olive oil over medium-high heat. Add butter and let it melt.
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Add the salmon fillets (skin-side down if using skin-on). Sear for 4–5 minutes per side or until cooked to your liking. Remove and set aside.
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Sauté Veggies:
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In the same skillet, add a bit more butter if needed. Sauté garlic for 30 seconds.
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Add mushrooms and cook until browned (about 4–5 minutes).
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Add spinach and cook until wilted (1–2 minutes).
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Make the Creamy Sauce:
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Lower heat to medium-low. Stir in heavy cream and Parmesan.
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Add thyme/Italian seasoning and season with salt and pepper.
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Let the sauce simmer for 2–3 minutes to thicken slightly.
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Optional: Add a splash of lemon juice for brightness.
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Combine & Serve:
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Return the salmon to the pan and spoon the sauce over the top.
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Simmer for 1–2 minutes to heat everything through.
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Serve hot, garnished with more Parmesan or fresh herbs if desired.
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🍽️ Serving Suggestions:
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Over mashed potatoes, rice, or pasta
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With crusty bread to soak up the sauce
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Paired with a glass of white wine like Chardonnay or Pinot Grigio
