A delicious Garlic Butter Salmon with Spinach and Mushrooms in a creamy sauce that delights the palate.
Author:Isabella
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:American
Diet:Low Carb
Ingredients
Scale
4 (6-ounce) salmon fillets
2 tablespoons olive oil
4 tablespoons unsalted butter, divided
4 cloves garlic, minced
8 ounces mushrooms, sliced
4 cups fresh spinach
1 cup heavy cream
1 teaspoon lemon juice
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
In a large skillet, heat the olive oil over medium-high heat. Season the salmon fillets with salt and pepper. Once the oil is hot, add the salmon, skin-side down, and cook for about 4-5 minutes until the skin is crispy. Flip the salmon and cook for an additional 3-4 minutes until cooked through. Remove the salmon from the skillet and set aside.
In the same skillet, reduce the heat to medium and add 2 tablespoons of butter. Once melted, add the minced garlic and sliced mushrooms. Sauté for about 5 minutes until the mushrooms are tender and golden brown.
Add the fresh spinach to the skillet and cook until wilted, about 2 minutes.
Pour in the heavy cream and stir to combine. Add the lemon juice and the remaining 2 tablespoons of butter. Allow the sauce to simmer for 2-3 minutes until slightly thickened. Season with salt and pepper to taste.
Return the salmon to the skillet, spooning the creamy sauce over the top. Cook for an additional minute to heat through.
Serve immediately, garnished with fresh parsley.
Notes
For a lighter version, substitute half-and-half for the heavy cream.
Add a splash of white wine to the sauce for extra depth of flavor.