Garlic Butter Salmon with Spinach & Mushrooms in Creamy Sauce
Ingredients:
1.5 lbs salmon fillet, skin on or off
1 tbsp olive oil
4 cloves garlic, minced
1/2 cup dry white wine (optional, can substitute with chicken broth)
1 cup heavy cream
1/4 cup grated Parmesan cheese
2 tbsp butter
1 tbsp lemon juice
1 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
8 oz cremini mushrooms, sliced
5 oz fresh spinach, roughly chopped
2 tbsp chopped fresh parsley (for garnish, optional)
Instructions:
1. Pat the salmon fillet dry with paper towels and season both sides with salt and pepper.
2. Heat the olive oil in a large oven-safe skillet (cast iron is ideal) over medium-high heat. Once hot, add the salmon, skin-side down if using skin-on, and cook for 3-4 minutes until the skin is crispy and golden brown. Flip the salmon and cook for another 2-3 minutes.
3. Remove the salmon from the skillet and set aside. Reduce the heat to medium.
4. Add the minced garlic to the skillet and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic.
5. Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they are softened and slightly browned.
6. Pour in the white wine (or chicken broth) and scrape up any browned bits from the bottom of the skillet. Let it simmer for 1-2 minutes, allowing the liquid to reduce slightly.
7. Stir in the heavy cream, Parmesan cheese, butter, lemon juice, and thyme. Bring the sauce to a gentle simmer, stirring occasionally, until it slightly thickens. This should take about 2-3 minutes. Reduce heat to low to maintain a simmer.
8. Add the spinach to the creamy sauce and cook for 1-2 minutes, or until it wilts.
9. Return the salmon to the skillet, nestling it into the creamy mushroom and spinach mixture. Spoon some of the sauce over the top of the salmon.
10. Cover the skillet and cook for another 3-5 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time will depend on the thickness of your salmon fillet.
11. Once cooked, garnish with fresh parsley (if using) and serve immediately. Enjoy!