Yields: 2 servings
Prep time: Approximately 15 minutes
Cook time: Approximately 20 minutes
Total time: About 35 minutes
Ingredients:
2 salmon fillets (about 6 ounces each; skin on or off depending on your preference)
2 tablespoons olive oil, divided (for searing the salmon and cooking the vegetables)
2 cloves of garlic, finely minced (you can add an extra clove if you like it more garlicky)
8 ounces of mushrooms, sliced (white button or cremini mushrooms work great)
5 ounces of fresh spinach (baby spinach is ideal, but any tender spinach works)
1/2 cup of light cream (or use heavy cream for a richer sauce)
1/4 cup of dry white wine (such as Sauvignon Blanc, or substitute with chicken broth for a non-alcoholic version)
2 tablespoons fresh lemon juice (freshly squeezed for the best flavor)
2 tablespoons of fresh parsley, finely chopped (optional, for garnish and flavor)
Salt and freshly ground black pepper, to taste
Extra olive oil, as needed for cooking
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Instructions:
- Prepare the salmon fillets:
Pat the salmon dry with a paper towel to remove any excess moisture. This helps the salmon get a nice sear. Season both sides generously with salt and freshly ground black pepper. - Sear the salmon:
In a large skillet or sauté pan, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is hot and shimmering, carefully place the salmon fillets into the pan, skin-side down if using skin-on.
Let them cook undisturbed for about 4-5 minutes, depending on thickness, until a golden crust forms and the fish easily releases from the pan.
Flip the fillets and cook for another 2-3 minutes, or until the salmon is nearly cooked through. Remove the salmon from the pan and set aside on a plate. Cover loosely with foil to keep warm. - Sauté the mushrooms:
In the same pan, add the remaining 1 tablespoon of olive oil. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they’re browned and have released their moisture. - Add the garlic and spinach:
Stir in the minced garlic and sauté for 30 seconds, just until fragrant—be careful not to burn it.
Add the fresh spinach in batches, stirring gently until wilted. This should take about 2-3 minutes total. The spinach will shrink a lot, so don’t worry if it looks like a lot at first. - Deglaze the pan and make the creamy sauce:
Pour in the white wine (or chicken broth) and lemon juice, scraping the bottom of the pan to lift any browned bits—these add great flavor. Let the mixture simmer for 2-3 minutes to reduce slightly.
Then, lower the heat and stir in the light cream. Simmer for another 2-3 minutes, allowing the sauce to thicken slightly. Taste and season with salt and pepper as needed. - Return the salmon to the pan:
Gently nestle the salmon fillets back into the sauce. Spoon some of the creamy mixture over the top of the fish. Allow the salmon to simmer in the sauce for another 2-3 minutes, just to heat through and blend the flavors. Be careful not to overcook the fish. - Garnish and serve:
Sprinkle the chopped fresh parsley over the top for a bright and fresh finish. Serve hot, preferably with crusty bread, rice, pasta, or even mashed potatoes to soak up all that creamy garlic butter sauce.
Optional Add-ons & Tips:
Add red pepper flakes for a little heat.
Try sun-dried tomatoes for a Mediterranean twist.
Swap the cream for coconut milk if you’re going dairy-free.
Don’t overcrowd the pan when searing the salmon—work in batches if needed.
Leftovers keep well in the fridge for up to 2 days. Reheat gently to avoid overcooking the fish.
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