Garlic Butter Salmon with Spinach & Mushrooms in Creamy Sauce

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Description

This Garlic Butter Salmon with Spinach & Mushrooms in Creamy Sauce is a restaurant-quality meal made in under 30 minutes! The salmon is pan-seared to crispy perfection, then simmered in a rich, garlicky butter sauce with earthy mushrooms and tender spinach. It’s elegant, easy, and perfect for weeknights or dinner guests.

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

For the Salmon:

  • 4 salmon fillets (about 6 oz each, skin-on or skinless)

  • Salt and black pepper, to taste

  • 1 tablespoon olive oil

  • 1 tablespoon unsalted butter

For the Creamy Garlic Butter Sauce:

  • 2 tablespoons butter

  • 4 cloves garlic, minced

  • 8 oz (225 g) mushrooms, sliced (button or cremini work great)

  • 1 ½ cups fresh spinach leaves

  • 1 cup heavy cream (or half-and-half for a lighter option)

  • ¼ cup grated Parmesan cheese

  • ½ teaspoon Italian seasoning

  • ¼ teaspoon crushed red pepper flakes (optional)

  • Juice of ½ lemon

  • Salt and black pepper, to taste

Instructions

  1. Prepare the Salmon:
    Pat salmon fillets dry. Season both sides with salt and pepper.

  2. Sear the Salmon:
    Heat olive oil and 1 tablespoon butter in a large skillet over medium heat.
    Place salmon fillets skin-side down and cook for 4–5 minutes per side, until golden brown and cooked through.
    Remove and set aside on a plate.

  3. Make the Sauce:
    In the same skillet, add 2 tablespoons butter.
    Sauté minced garlic until fragrant (about 30 seconds).
    Add mushrooms and cook until tender and golden, about 5 minutes.
    Stir in spinach and cook until wilted.

  4. Add Cream & Cheese:
    Pour in heavy cream, Parmesan, Italian seasoning, and red pepper flakes.
    Simmer gently for 2–3 minutes until slightly thickened.

  5. Combine:
    Return salmon fillets to the pan. Spoon the creamy sauce over the top.
    Drizzle with lemon juice, taste, and adjust seasoning.

  6. Serve Hot:
    Serve immediately with pasta, rice, or mashed potatoes.

Notes

  • You can use coconut cream instead of heavy cream for a dairy-free option.

  • Baby spinach works best because it wilts quickly.

  • Don’t overcook salmon — it should be juicy and flaky, not dry.

  • Add white wine (¼ cup) before cream for a gourmet flavor.

Tips

  • Patting salmon dry before cooking helps create a crisp crust.

  • Deglaze the pan with a splash of broth or wine after cooking mushrooms to capture extra flavor.

  • Use skin-on salmon for added richness and protection from overcooking.

  • Garnish with fresh parsley or lemon zest before serving.

Servings

Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Nutritional Info (Per Serving)

  • Calories: 480

  • Protein: 35 g

  • Fat: 34 g

  • Carbohydrates: 6 g

  • Fiber: 1 g

  • Sugar: 2 g

  • Sodium: 310 mg

(Values may vary based on ingredient brands.)

Benefits

  • High in Omega-3 fatty acids from salmon — supports heart and brain health.

  • Rich in protein to promote muscle repair and satiety.

  • Spinach adds iron and vitamin K for stronger bones and better circulation.

  • Mushrooms boost immune health with antioxidants and B vitamins.

  • Low-carb and keto-friendly if served without pasta or rice.

Q&A

Q1: Can I use frozen salmon?
👉 Yes! Thaw completely, pat dry, and cook as directed.

Q2: What can I substitute for heavy cream?
👉 Use half-and-half, coconut cream, or Greek yogurt for a lighter version.

Q3: How can I make it spicier?
👉 Add more red pepper flakes or a dash of hot sauce to the sauce.

Q4: What side dishes go best?
👉 Garlic mashed potatoes, buttered noodles, or roasted vegetables.

Q5: Can I meal prep this?
👉 Yes, it reheats beautifully. Store in an airtight container for up to 3 days and reheat gently over low heat.

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