Garlic Butter Salmon with Spinach & Mushrooms in Creamy Sauce

Ingredients

For the Salmon:

• 4 salmon fillets (about 6 oz each), skin on or off

• Salt & black pepper, to taste

• 1 tbsp olive oil

• 2 tbsp butter

For the Creamy Sauce:

• 2 tbsp butter

• 8 oz (225 g) mushrooms, sliced

• 3 cups fresh spinach

• 3 garlic cloves, minced

• 1 cup heavy cream (or half & half for lighter)

• ½ cup chicken broth (or dry white wine)

• ½ cup grated Parmesan cheese

• ½ tsp chili flakes (optional)

• ½ tsp Italian seasoning or thyme

• Salt & pepper, to taste

• Fresh parsley, for garnish

Instructions

Step 1: Cook the Salmon

• Pat salmon fillets dry. Season both sides with salt & pepper.

• Heat 1 tbsp olive oil + 2 tbsp butter in a large skillet over medium-high heat.

• Sear salmon fillets skin-side down first, 4–5 minutes per side, until golden and cooked through (time depends on thickness).

• Transfer salmon to a plate and set aside.

Step 2: Make the Creamy Sauce

• In the same skillet, melt 2 tbsp butter.

• Add mushrooms and sauté for 4–5 minutes until golden.

• Stir in garlic, cook 30 seconds until fragrant.

• Pour in chicken broth (or wine) to deglaze the pan, scraping up browned bits.

• Add heavy cream, Parmesan, Italian seasoning, chili flakes, salt & pepper.

• Simmer gently for 3–4 minutes until slightly thickened.

• Stir in spinach until just wilted.

Step 3: Finish the Dish

• Return salmon to skillet, spooning creamy sauce over the top.

• Let simmer 2–3 minutes on low heat so flavors combine.

• Garnish with fresh parsley and extra Parmesan.