Creamy Garlic Mushroom Salmon

Description:

This Creamy Garlic Mushroom Salmon is a luxurious, restaurant-worthy dish that brings together pan-seared salmon fillets with a luscious garlic mushroom cream sauce. The earthy flavor of mushrooms pairs beautifully with the richness of salmon and the velvety garlic cream, making it perfect for a cozy dinner or an elegant gathering.

📝 Ingredients for Creamy Garlic Mushroom Salmon

• 4 salmon fillets (skin on or off)

• Salt and pepper, to taste

• 2 tbsp olive oil or butter

• 1 tbsp minced garlic (about 3 cloves)

• 1 small onion, finely chopped (optional)

• 200g (7 oz) mushrooms, sliced (cremini, button, or mixed)

• 1/2 cup chicken or vegetable broth

• 1 cup heavy cream

• 1/3 cup grated Parmesan cheese

• 1 tsp Italian seasoning (or thyme/oregano combo)

• 2 tbsp chopped parsley (for garnish)

• Lemon wedges, for serving (optional)

🔪 Instructions:

1. Season and Sear the Salmon:

   • Pat salmon fillets dry. Season with salt and pepper.

   • Heat olive oil or butter in a large skillet over medium-high heat.

   • Sear salmon skin-side down for about 4–5 minutes per side until golden and cooked through. Remove and set aside.

2. Sauté Mushrooms and Garlic:

   • In the same skillet, add a little more oil if needed. Sauté the onion (if using) until soft.

   • Add mushrooms and cook until browned and tender (5–6 minutes).

   • Stir in the minced garlic and cook until fragrant (about 30 seconds).

3. Make the Creamy Sauce:

   • Pour in broth to deglaze the pan. Let it reduce slightly (2 minutes).

   • Lower the heat and stir in heavy cream, Parmesan, and Italian seasoning.

   • Simmer until the sauce thickens (about 3–4 minutes). Stir occasionally.

4. Combine and Serve:

   • Return the salmon fillets to the pan and spoon sauce over them.

   • Simmer gently for another 2–3 minutes.

   • Garnish with fresh parsley and serve with lemon wedges if desired.

🍽️ Servings:

Serves 4 people

💡 Notes:

• Use wild-caught salmon for the best flavor.

• Don’t overcook the salmon – it should be moist and flaky.

• Feel free to add spinach or sun-dried tomatoes to the sauce for extra flavor and nutrients.

• If the sauce is too thick, thin it out with a splash of milk or broth.

✅ Tips:

• Use a cast iron or stainless-steel skillet for best sear.

• If using frozen salmon, thaw completely and pat dry before cooking.

• Add a touch of white wine to the pan before cream for a gourmet boost.

• Great served over mashed potatoes, rice, or pasta.

🥦 Nutritional Info (per serving, approx.):

• Calories: 450-500 kcal

• Protein: 35g

• Fat: 32g

• Carbs: 6g

• Fiber: 1g

• Sugars: 2g

🌟 Benefits:

• Rich in Omega-3 fatty acids for heart and brain health

• High-protein, low-carb meal

• Mushrooms add immune-boosting properties

• Garlic and parsley provide anti-inflammatory and antioxidant benefits

❓Q&A:

Q: Can I make this dairy-free?
A: Yes! Use coconut cream and a dairy-free cheese alternative or nutritional yeast.

Q: What mushrooms work best?
A: Cremini or baby bella for a richer flavor, but white button mushrooms are great too.

Q: Can I bake the salmon instead?
A: Yes! Bake at 400°F (200°C) for 12–15 minutes and make the sauce separately.

Q: How long does it store?
A: Refrigerate in an airtight container for up to 3 days. Reheat gently on the stove.