🌿 Creamy Garlic Butter Salmon with Spinach & Mushrooms (Mediterranean Style)

⭐ Serves: 4

⭐ Total Time: ~30 minutes

Ingredients

For the Salmon

• 4 salmon fillets (5–6 oz each), skin on or off

• 1 tsp sea salt

• ½ tsp black pepper

• 1 tsp smoked paprika

• 1 tsp dried oregano

• 1–2 tbsp olive oil

For the Creamy Garlic Mediterranean Sauce

• 2 tbsp butter

• 6–8 cloves garlic, minced

• 8 oz (225g) mushrooms, sliced (cremini or white)

• 3 cups fresh spinach

• ½ cup cherry tomatoes, halved (optional but very Mediterranean)

• 1 cup heavy cream (or ¾ cup cream + ¼ cup broth to lighten)

• ¼ cup freshly grated Parmesan

• 1 tsp dried basil (or 1 tbsp fresh basil)

• 1 tsp dried oregano

• Zest of ½ lemon

• Juice of ½ lemon

• Salt & pepper to taste

• Fresh parsley for garnish

Instructions

1. Season and Sear the Salmon

1. Pat salmon dry.

2. Rub with olive oil, salt, pepper, paprika, and oregano.

3. Heat a large skillet over medium-high.

4. Sear salmon (skin-side down first if skin on) for 3–4 minutes per side until golden.

5. Remove and set aside.

2. Make the Creamy Garlic Mediterranean Sauce

1. In the same pan, reduce heat to medium.

2. Add butter and garlic; cook until fragrant (30 seconds).

3. Add mushrooms; sauté 3–4 minutes until softened.

4. Toss in spinach and cherry tomatoes; cook until wilted.

5. Pour in the cream, lemon juice, and lemon zest.

6. Stir in Parmesan, oregano, basil, salt, and pepper.

7. Simmer gently for 2–3 minutes until slightly thickened.

Mediterranean trick: Add a splash of white wine (2–3 tbsp) before the cream for extra depth.

3. Return Salmon to Pan

• Place the salmon fillets back into the sauce.

• Spoon sauce over the top.

• Simmer on low for 3 minutes, letting flavors meld.

Serving Suggestions (Mediterranean Style)

• Over orzo with lemon and herbs

• With couscous, farro, or basmati rice

• Alongside roasted vegetables (zucchini, peppers, eggplant)

• With warm crusty bread to soak up the sauce

Tips for Best Results

• Don’t overcook the salmon—medium is ideal (internal temp 125–130°F / 51–54°C).

• Add fresh herbs at the end (parsley, basil, dill).

• For a lighter Mediterranean version, use half-and-half or add more broth.