Creamy Garlic Butter Salmon with Spinach & Mushrooms
Ingredients
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4 salmon fillets (skin-on or skinless)
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Salt and black pepper, to taste
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2 tablespoons olive oil
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3 tablespoons butter
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8 oz mushrooms, sliced
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3–4 cups fresh spinach
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4–5 garlic cloves, minced
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1 cup heavy cream
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½ cup chicken broth (or vegetable broth)
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½ teaspoon paprika
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½ teaspoon dried Italian herbs (or thyme)
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Optional: ¼ cup grated Parmesan cheese
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Optional garnish: chopped parsley or lemon wedges
Instructions
1. Sear the Salmon
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Pat salmon dry and season both sides with salt and pepper.
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Heat olive oil in a large skillet over medium-high heat.
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Sear salmon 3–4 minutes per side until golden but not fully cooked through.
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Transfer to a plate and set aside.
2. Cook the Vegetables
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In the same skillet, melt the butter.
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Add mushrooms and cook until browned (4–5 minutes).
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Add garlic and sauté 30 seconds.
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Add spinach and cook until just wilted.
3. Make the Cream Sauce
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Pour in the heavy cream and chicken broth.
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Add paprika and Italian herbs.
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Stir and simmer 2–3 minutes until slightly thickened.
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If using Parmesan, stir it in now.
4. Finish the Dish
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Return salmon to the skillet, nestling it into the sauce.
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Simmer on low for 3–5 minutes until salmon is fully cooked and flaky.
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Taste and adjust seasoning.
Serve With
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Rice
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Mashed potatoes
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Pasta
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Roasted vegetables
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Crusty bread
Tips
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For a brighter flavor, squeeze fresh lemon at the end.
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Swap spinach for kale if you prefer a sturdier green.
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Mushrooms can be cremini, button, or shiitake.
If you’d like, I can also give you:
• A dairy-free version
• A low-carb keto variation
• A one-pan baked version
Just tell me!
