A rich, restaurant-style dish that’s easy to make at home!
● Ingredients
For the Salmon:
• 2 salmon fillets (about 150–180g each)
• Salt and black pepper, to taste
• 1 tbsp olive oil
For the Sauce:
• 2 tbsp butter (unsalted preferred)
• 3 cloves garlic, minced
• 1 cup mushrooms, sliced (white button or cremini work well)
• 2 cups fresh spinach
• 1 cup heavy cream (or cooking cream)
• ¼ cup grated Parmesan cheese (optional but adds richness)
• 1 tbsp chopped fresh parsley (or 1 tsp dried parsley)
• Salt and pepper, to taste
• Juice of ½ lemon (optional – brightens the flavor)
● Instructions
1. Prepare the Salmon:
• Pat the salmon fillets dry with paper towels. Season generously with salt and black pepper.
• Heat olive oil in a large skillet over medium-high heat.
• Sear salmon, skin-side down first (if using skin-on), for 4–5 minutes until golden. Flip and cook the other side for 3–4 minutes until just cooked through.
• Remove from the pan and set aside. Cover loosely with foil.
2. Sauté the Mushrooms and Garlic:
• In the same skillet, reduce heat to medium. Add butter and let it melt.
• Add minced garlic and cook for 30 seconds until fragrant (don’t let it brown).
• Add sliced mushrooms and cook for 4–5 minutes until softened and golden.
3. Add the Spinach:
• Stir in fresh spinach and cook for 1–2 minutes until just wilted. You can cover the pan for a minute to speed this up.
4. Make the Creamy Sauce:
• Pour in the heavy cream and stir well to combine. Let it simmer gently for 2–3 minutes.
• Add Parmesan cheese (if using) and stir until melted.
• Season with salt, pepper, and lemon juice if using.
• Stir in chopped parsley for a fresh finish.
5. Return the Salmon:
• Return salmon fillets to the pan, spooning sauce over the top. Let them warm through for 1–2 minutes.
• Serve immediately over the creamy spinach and mushrooms.
● Tips & Variations
✅ Cream Options:
• For a lighter version, substitute heavy cream with half-and-half, coconut cream, or full-fat milk (sauce will be thinner).
• Avoid using low-fat milk—it may curdle and won’t thicken well.
✅ Add More Veggies:
• Try adding cherry tomatoes, asparagus tips, or zucchini ribbons along with spinach.
✅ Dairy-Free Version:
• Use olive oil or plant-based butter for sautéing.
• Swap heavy cream for coconut cream or oat cream, and skip the Parmesan.
✅ Make it Spicy:
• Add ¼ tsp crushed red pepper flakes or cayenne pepper to the garlic butter for a spicy kick.
✅ Herb Variations:
• Use fresh basil, thyme, dill, or chives instead of parsley depending on what you’re serving it with.
✅ Protein Options:
• This sauce also works beautifully with chicken breast, shrimp, or white fish like cod or tilapia.
✅ Serving Ideas:
• Serve with mashed potatoes, rice, or pasta to soak up the sauce.
• For a low-carb meal, serve over cauliflower mash or zucchini noodles.
✅ Storage:
• Leftovers keep well in the fridge for up to 2 days. Reheat gently over low heat to prevent the cream sauce from splitting.
● Time & Serving
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 2