Garlic Butter Salmon with Spinach & Mushrooms
Ingredients (Serves 2–3)
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2–3 salmon fillets (6–8 oz each)
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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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3–4 garlic cloves, minced
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8 oz mushrooms, sliced
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4 cups fresh spinach
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1 teaspoon lemon juice
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Optional: fresh parsley or dill for garnish
Instructions
1. Prepare the Salmon
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Pat salmon fillets dry with paper towels.
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Season both sides with salt and pepper.
2. Sear the Salmon
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Heat olive oil in a large skillet over medium-high heat.
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Place salmon skin-side down (if it has skin) and cook 3–4 minutes until golden.
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Flip and cook another 3–4 minutes until salmon is just cooked through. Remove from skillet and set aside.
3. Sauté Vegetables
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In the same skillet, melt butter over medium heat.
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Add garlic and sauté 30–60 seconds until fragrant.
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Add mushrooms and cook 4–5 minutes until softened.
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Add spinach and cook 1–2 minutes until wilted.
4. Combine & Finish
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Return salmon to the skillet on top of the spinach and mushrooms.
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Drizzle with lemon juice and let warm together for 1–2 minutes.
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Garnish with fresh herbs if desired.
5. Serve
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Serve immediately with rice, quinoa, or mashed potatoes.
Tips
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Don’t overcrowd the pan; cook salmon in batches if needed.
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For extra flavor, add a pinch of paprika or crushed red pepper.
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Swap spinach for kale or Swiss chard for variety.
I can also make a one-pan oven-baked version of this garlic butter salmon that’s even easier and less cleanup.
Do you want me to do that?
