🐟 Creamy Garlic Butter Salmon with Spinach & Mushrooms (Mediterranean Style)
This Creamy Garlic Butter Salmon with Spinach & Mushrooms is rich, comforting, and packed with Mediterranean flavors. Tender pan-seared salmon is smothered in a velvety garlic-Parmesan cream sauce with sautéed mushrooms and fresh spinach. It’s low-carb, high-protein, and perfect for an elegant dinner that comes together in under 30 minutes!
🌿 Why You’ll Love This Recipe
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High in protein & healthy fats
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Low-carb & keto-friendly
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Ready in 30 minutes
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Restaurant-quality flavor at home
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Perfect for meal prep
📝 Ingredients (Serves 4)
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4 salmon fillets (skin on or off)
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Salt & black pepper to taste
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1 teaspoon paprika
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2 tablespoons olive oil
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2 tablespoons butter
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4 cloves garlic (minced)
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1 cup mushrooms (sliced)
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2 cups fresh spinach
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1 cup heavy cream
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½ cup grated Parmesan cheese
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½ teaspoon Italian seasoning
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1 tablespoon fresh lemon juice
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Fresh parsley (for garnish)
👩🍳 Instructions
1️⃣ Season the Salmon
Pat salmon dry. Season both sides with salt, pepper, and paprika.
2️⃣ Sear the Salmon
Heat olive oil in a large skillet over medium-high heat.
Sear salmon 4–5 minutes per side until golden and cooked through.
Remove and set aside.
3️⃣ Sauté the Vegetables
In the same pan, melt butter.
Add garlic and sauté for 30 seconds until fragrant.
Add mushrooms and cook until softened (about 4–5 minutes).
Stir in spinach and cook until wilted.
4️⃣ Make the Cream Sauce
Lower heat to medium.
Pour in heavy cream, Parmesan, and Italian seasoning.
Simmer 3–4 minutes until slightly thickened.
Stir in lemon juice.
5️⃣ Combine
Return salmon to the pan. Spoon sauce over the fillets.
Simmer 2–3 minutes to blend flavors.
6️⃣ Garnish & Serve
Sprinkle fresh parsley on top and serve warm.
🍽 Serving Suggestions (Mediterranean Style)
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Garlic roasted zucchini
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Cauliflower rice
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Steamed asparagus
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Simple cucumber & tomato salad
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Whole wheat pasta (if not low-carb)
🥗 Nutrition (Approx. per serving)
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Calories: ~520
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Protein: 38g
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Carbs: 6g
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Fat: 38g
❓ Q & A
Q1: Can I use frozen salmon?
Yes! Thaw completely and pat dry before cooking.
Q2: Can I substitute heavy cream?
You can use half-and-half or coconut cream, but sauce will be thinner.
Q3: How do I know salmon is cooked?
It flakes easily with a fork and reaches 145°F (63°C) internally.
Q4: Can I make it dairy-free?
Yes. Use olive oil instead of butter and coconut cream instead of heavy cream. Skip Parmesan or use dairy-free cheese.
Q5: How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on stovetop.
