Garlic Butter Salmon with Spinach & Mushrooms in Creamy Sauce

Description:

This Garlic Butter Salmon with Spinach & Mushrooms in Creamy Sauce is a rich, comforting, and wholesome meal that’s perfect for weeknights or special occasions. Succulent salmon fillets are pan-seared in garlic butter, then nestled into a creamy Parmesan sauce loaded with sautéed spinach and mushrooms. It’s low-carb, keto-friendly, and irresistibly delicious.

Ingredients for Garlic Butter Salmon with Spinach & Mushrooms in Creamy Sauce

For the Salmon:

• 4 salmon fillets (skin-on or skinless)

• Salt & black pepper, to taste

• 1 tbsp olive oil

• 2 tbsp butter

• 4 cloves garlic, minced

For the Creamy Sauce:

• 1 tbsp butter

• 1 small onion, finely chopped

• 1 cup mushrooms, sliced (cremini or button)

• 3 cups baby spinach

• 1 cup heavy cream

• ½ cup grated Parmesan cheese

• ¼ tsp red pepper flakes (optional)

• Salt & pepper to taste

• 1 tbsp fresh lemon juice

• Chopped parsley for garnish (optional)

Instructions:

1. Prepare Salmon:

   • Pat salmon dry and season both sides with salt and pepper.

   • In a large skillet, heat olive oil and 2 tbsp butter over medium heat.

   • Add salmon fillets, skin-side down, and sear 4–5 minutes per side until golden and just cooked through. Remove and set aside.

2. Sauté Vegetables:

   • In the same skillet, melt 1 tbsp butter and sauté onions for 2–3 minutes.

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

   • Stir in garlic and cook for 30 seconds until fragrant.

3. Make the Creamy Sauce:

   • Pour in heavy cream, bring to a simmer.

   • Stir in Parmesan cheese, lemon juice, and red pepper flakes if using.

   • Season with salt and pepper.

   • Add spinach and stir until wilted.

4. Finish the Dish:

   • Return salmon to the skillet, nestle into the sauce, and spoon sauce over top.

   • Simmer on low for 2–3 minutes until warmed through.

5. Serve:

   • Garnish with parsley and serve hot with rice, pasta, mashed cauliflower, or crusty bread.

Notes:

• Salmon: Skin-on keeps it moist, but skinless works fine.

• Cream: Heavy cream or half-and-half; avoid milk (too thin).

• Mushrooms: Cremini add extra depth, but any type works.

• Spinach: Can sub with kale or Swiss chard.

• Parmesan: Use freshly grated for the best melt and flavor.

Tips:

• Don’t overcook salmon—it’s done when it flakes easily with a fork.

• Deglaze the pan with a splash of white wine before adding cream for extra flavor.

• Let the cream simmer gently—boiling may break the sauce.

• Add a pinch of nutmeg to the cream sauce for a gourmet touch.

Servings:

4 servings
(One fillet with generous sauce per serving)

Nutritional Info (Approx. per serving):

• Calories: 480–520

• Protein: 35g

• Carbs: 7g

• Fat: 36g

• Fiber: 2g

• Sugar: 2g

• Net Carbs: 5g
  (Values may vary depending on ingredients used)

Benefits:

• High in Omega-3 fatty acids (heart and brain health)

• Low-carb and keto-friendly

• Protein-packed

• Contains iron, calcium, and vitamin D

• Anti-inflammatory from spinach, garlic, and mushrooms

Q&A:

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

Q: Can I make it dairy-free?
A: Use coconut cream and vegan butter; skip the Parmesan or use a dairy-free version.

Q: What sides pair well?
A: Try garlic mashed cauliflower, steamed green beans, or herbed couscous.

Q: Can I bake instead of pan-fry?
A: Yes. Bake salmon at 400°F (200°C) for 12–15 minutes, then pour sauce over before serving.

Q: How long does it keep?
A: Up to 3 days refrigerated. Reheat gently on the stovetop to avoid splitting the sauce.