Garlic Butter Salmon with Spinach & Mushrooms in Creamy Sauce

Pat the salmon fillets dry with paper towels.

Season both sides 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 the salmon is 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, add 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 an additional minute, until fragrant.

4. Wilt the Spinach:
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.

5. 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 and season with salt and pepper to taste.

6. Assemble and Serve:
Return the cooked salmon fillets to the skillet and spoon the creamy sauce, mushrooms, and spinach over the top.

Serve immediately, garnished with additional parsley if desired.

Serving and Storage Tips