Garlic Butter Salmon with Spinach & Mushrooms in Creamy Sauce 🐠 🥘 🧑🍳 ❤️
Yields: 2 servings
Prep time: 15 minutes
Cook time: 20 minutes
Ingredients:
2 (6-ounce) salmon fillets, skin on or off
2 tablespoons olive oil, divided
2 cloves garlic, minced
8 ounces mushrooms, sliced
5 ounces fresh spinach
1/2 cup light cream
1/4 cup white wine (or chicken broth)
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
Salt and pepper to taste
Olive oil, for cooking
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Instructions:
1. Prepare the Salmon:
Pat the salmon fillets dry with paper towels.�Season with salt and pepper.
2. Sear the Salmon:
Heat 1 tablespoon of olive oil and a drizzle of olive oil in a skillet over medium-high heat.�Place the salmon fillets in the skillet, skin-side down (if using).�Sear for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).�Remove the salmon from the skillet and set aside.
3. Sauté the Mushrooms and Garlic:
In the same skillet, use the remaining 1 tablespoon of olive oil
Add the sliced mushrooms and cook for 5-7 minutes, or until softened and browned.�Add the minced garlic and cook for another minute until fragrant.
4. Wilt the Spinach:
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
1. Make the Creamy Sauce:
Pour in the white wine (or chicken broth) and lemon juice, scraping up any browned bits from the bottom of the skillet.�Stir in the light cream and bring to a simmer.�Cook for 2-3 minutes, or until the sauce has thickened slightly.�Stir in the chopped fresh parsley.�Season with salt and pepper to taste.
6. Assemble and Serve:
Return the salmon fillets to the skillet and spoon the creamy sauce, mushrooms, and spinach over them.�Serve immediately.
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