Description
A quick and elegant salmon dish in a rich garlic cream sauce with spinach and mushrooms. Perfect for weeknights or special dinners.
Ingredients
- 4 salmon fillets (about 6 oz each), skin on or off
- Salt and black pepper, to taste
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 8 oz mushrooms, sliced
- 3 garlic cloves, minced
- 4 cups fresh spinach
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese (optional, for extra creaminess)
- Fresh parsley, chopped, for garnish
Instructions
- Pat salmon fillets dry and season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear salmon for 4–5 minutes on one side, then 2–3 minutes on the other. Remove and set aside.
- In the same skillet, melt butter and add mushrooms. Cook until golden and softened, about 5–6 minutes.
- Stir in garlic and cook for 30 seconds until fragrant. Add spinach and sauté until wilted, about 2 minutes.
- Pour in heavy cream and simmer gently for 3–4 minutes. Stir in Parmesan if using, and season with salt and pepper.
- Return salmon to the skillet, spooning sauce over the fillets. Simmer for 2 minutes, then garnish with parsley and serve hot.
Notes
Serve with rice, mashed potatoes, or pasta to soak up the creamy sauce. Leftovers keep in the fridge for up to 2 days; reheat gently to avoid drying out the salmon.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American