🐟 Creamy Garlic Butter Salmon with Spinach & Mushrooms
🌿 Description
This Mediterranean-inspired creamy garlic butter salmon is a rich yet balanced dish that feels like restaurant-quality comfort food. Tender salmon fillets are pan-seared until golden, then simmered in a silky garlic butter cream sauce with sautéed mushrooms and fresh spinach. The flavors blend beautifully—earthy mushrooms, vibrant greens, and buttery garlic sauce coating perfectly flaky salmon. It’s a quick and elegant dinner that’s ready in about 30 minutes and perfect for both weeknights and special meals.
🛒 Ingredients
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4 salmon fillets
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Salt and black pepper, to taste
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2 tbsp olive oil
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2 tbsp 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 (or half-and-half)
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½ cup grated Parmesan cheese
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1 tsp Italian seasoning
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½ tsp paprika
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Juice of ½ lemon
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Fresh parsley, chopped (for garnish)
👩🍳 Instructions
1. Season the salmon
Pat salmon fillets dry and season both sides with salt, pepper, and paprika.
2. Sear the salmon
Heat olive oil in a large skillet over medium-high heat.
Place salmon skin-side down and cook for 4–5 minutes per side until golden and almost cooked through.
Remove from the skillet and set aside.
3. Cook the mushrooms
In the same pan, melt butter. Add sliced mushrooms and sauté for 4–5 minutes until tender.
4. Add garlic and spinach
Stir in minced garlic and cook for about 30 seconds until fragrant.
Add spinach and cook until wilted.
5. Make the creamy sauce
Pour in heavy cream and add Parmesan cheese and Italian seasoning. Stir and simmer for 3–4 minutes until the sauce thickens.
6. Finish the dish
Return the salmon to the skillet and spoon the creamy sauce over the top.
Simmer for 2–3 minutes until salmon is fully cooked.
7. Garnish and serve
Squeeze lemon juice over the dish and sprinkle with fresh parsley.
🍽️ Serving Suggestions
This creamy salmon pairs wonderfully with:
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Garlic roasted potatoes
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Steamed rice or quinoa
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Buttered pasta
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Roasted asparagus or broccoli
❓ Q & A
Q: Can I use frozen salmon?
Yes. Just thaw it completely and pat it dry before cooking.
Q: Can I make it lighter?
You can substitute half-and-half, light cream, or Greek yogurt for a lighter sauce.
Q: What mushrooms work best?
Button mushrooms, cremini, or baby bella mushrooms all work well.
Q: How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the salmon.
Q: Can I add other vegetables?
Yes! Sun-dried tomatoes, asparagus, or cherry tomatoes are delicious additions.
✨ Tip: For extra Mediterranean flavor, add a small handful of sun-dried tomatoes or olives to the sauce.
