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Garlic Butter Salmon served with spinach and mushrooms on a plate

Garlic Butter Salmon Spinach Mushrooms

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A delightful dish that combines garlic and butter with salmon, spinach, and mushrooms, perfect for quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 2 fillets salmon fillets, skin-on or skinless Use fresh salmon for best flavor.
  • 1 tablespoon olive oil For searing the salmon.
  • 2 tablespoons unsalted butter For sautéing the mushrooms and spinach.
  • 2 cups fresh spinach leaves, washed Adds color and nutrients.
  • 1 cup mushrooms, sliced Choose your favorite variety.
  • 3 cloves garlic, finely minced For flavoring the sauce.
  • 120 millilitres heavy cream For a rich, creamy sauce.
  • 60 millilitres chicken broth Enhances the sauce richness.
  • 1 teaspoon Dijon mustard Adds tanginess to the sauce.
  • 1 teaspoon fresh thyme leaves or 0.5 teaspoon dried thyme For added aroma.
  • Salt, to taste Season as desired.
  • Freshly ground black pepper, to taste Season as desired.

Method
 

Preparation
  1. Heat olive oil in a large skillet over medium-high heat. Pat the salmon fillets dry, then season both sides with salt and freshly ground black pepper.
  2. Sear the fillets in the hot pan for 4 to 5 minutes on each side until golden brown and nearly cooked through. Remove the salmon from the pan and keep warm.
Cooking
  1. In the same skillet over medium heat, melt the unsalted butter. Add the sliced mushrooms and cook until softened and lightly browned, which should take about 3 minutes.
  2. Next, stir in the minced garlic and continue to cook until fragrant.
  3. Add the fresh spinach leaves and sauté until just wilted.
  4. Pour in the chicken broth and heavy cream, whisking in the Dijon mustard and thyme. Bring this mixture to a gentle simmer, allowing it to thicken slightly for 2 to 3 minutes.
  5. Return the seared salmon to the pan, nestling the fillets into the sauce. Spoon the sauce and vegetables generously over the fish.
  6. Serve immediately while hot.

Nutrition

Serving: 1gCalories: 480kcalCarbohydrates: 10gProtein: 34gFat: 36gSaturated Fat: 20gSodium: 600mgFiber: 2gSugar: 1g

Notes

Store leftovers in an airtight container in the refrigerator for 1 to 2 days. Reheat gently in a skillet to avoid drying the salmon out.
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