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Garlic Butter Salmon with Spinach & Mushrooms (Creamy & Easy)

Creamy Garlic Butter Salmon with Spinach and Mushrooms

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2

Ingredients
  

  • 2 fillets salmon (approx. 6 oz each) Skin-on or skinless, patted dry
  • 1 tbsp olive oil For searing
  • 2 tbsp unsalted butter Divided
  • 1 cup mushrooms Sliced (cremini or white button)
  • 3 cloves garlic Finely minced
  • 2 cups fresh spinach leaves Washed and stems removed
  • 1/2 cup heavy cream Or heavy whipping cream
  • 1/4 cup Parmesan cheese Freshly grated
  • 1 tbsp fresh parsley Chopped, for garnish
  • 1 tbsp lemon juice Freshly squeezed
  • 1/2 tsp salt To taste
  • 1/4 tsp black pepper Freshly cracked

Instructions
 

  • Pat the salmon fillets dry with a paper towel and season generously with salt and pepper on both sides.
  • Heat the olive oil in a large skillet over medium-high heat. Once hot, add the salmon fillets (skin-side down if using skin-on). Sear for 3-5 minutes per side until golden brown and cooked to your desired doneness. Remove salmon from the pan and set aside on a plate.
  • In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté for 4-5 minutes until they are browned and tender, scraping up any browned bits from the salmon.
  • Add the minced garlic to the pan and sauté for 1 minute until fragrant, being careful not to burn it.
  • Pour in the heavy cream and bring to a gentle simmer. Let it bubble for 2-3 minutes until the sauce slightly thickens.
  • Stir in the grated Parmesan cheese and lemon juice until the cheese is melted and the sauce is smooth.
  • Add the fresh spinach leaves to the sauce and stir gently until wilted, about 1-2 minutes.
  • Return the cooked salmon fillets to the skillet, spooning the sauce and vegetables over the top. Simmer for 1 more minute to reheat the salmon.
  • Garnish with fresh chopped parsley and serve immediately.