Go Back
Garlic Butter Salmon With Spinach & Mushrooms In Creamy Sauce

Garlic Butter Salmon With Spinach & Mushrooms In Creamy Sauce

This Garlic Butter Salmon recipe is a delightful combination of tender salmon fillets sautéed in a rich garlic butter sauce, served over fresh spinach and mushrooms in a creamy sauce. Perfect for a quick weeknight dinner that is both healthy and indulgent.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 skillet
  • 1 spatula
  • 1 cutting board
  • 1 measuring cups and spoons
  • 1 whisk
  • 1 plate for serving

Ingredients
  

  • 4 fillets salmon 6 ounces each.
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 8 ounces fresh spinach
  • 8 ounces mushrooms, sliced
  • 1 cup heavy cream For a lighter version, consider using half-and-half.
  • 1 teaspoon Dijon mustard
  • to taste salt
  • to taste black pepper
  • 1 tablespoon lemon juice
  • for garnish fresh parsley optional

Instructions
 

  • Start by heating a large skillet over medium heat. Add 2 tablespoons of the butter and allow it to melt.
  • Once the butter is melted, season the salmon fillets with salt and black pepper on both sides. Place the salmon in the skillet, skin-side down, and cook for about 4-5 minutes until the skin is crispy and the fish is nearly cooked through. Flip the salmon fillets and cook for an additional 2-3 minutes. Remove the salmon from the skillet and set aside on a plate.
  • In the same skillet, add the remaining 2 tablespoons of butter. Add the minced garlic and sauté for about 30 seconds until fragrant.
  • Add the sliced mushrooms to the pan and cook for about 4-5 minutes, until softened.
  • Stir in the fresh spinach and cook until wilted.
  • Reduce the heat to low and pour in the heavy cream. Add the Dijon mustard, and season with salt and black pepper to taste. Whisk the sauce to combine and let it simmer for about 2-3 minutes until slightly thickened.
  • Return the salmon fillets to the skillet, spooning the creamy sauce over the top. Cook for an additional 2 minutes just to warm the salmon through.
  • Drizzle the lemon juice over the dish before serving. Garnish with fresh parsley if desired.

Notes

Serve this dish with rice, quinoa, or crusty bread to soak up the delicious creamy sauce.
For a lighter version, consider using half-and-half instead of heavy cream.
Make sure not to overcook the salmon; it should be flaky yet moist in the center.