🧄🧈 Garlic Butter Salmon with Spinach & Mushrooms in Creamy Sauce
⏱ Time
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Prep: 10 minutes
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Cook: 20 minutes
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Total: 30 minutes
🍽 Servings
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3–4 servings
🛒 Ingredients
For Salmon
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4 salmon fillets (skin on or off)
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Salt & black pepper, to taste
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1 tsp paprika
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1 tbsp olive oil
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2 tbsp butter
For Creamy Sauce
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2 tbsp butter
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4 cloves garlic, minced
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200 g mushrooms, sliced
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2 cups fresh spinach
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1 cup heavy cream (or cooking cream)
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½ cup chicken broth (or vegetable broth)
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¼ cup grated Parmesan cheese
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1 tsp Italian seasoning
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½ tsp chili flakes (optional)
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Salt & pepper, to taste
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1 tsp lemon juice
👩🍳 Instructions
1️⃣ Cook the Salmon
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Pat salmon dry and season with salt, pepper, and paprika.
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Heat olive oil and butter in a large pan over medium-high heat.
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Sear salmon 4–5 minutes per side until golden and cooked through.
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Remove salmon and set aside.
2️⃣ Make the Creamy Sauce
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In the same pan, add butter and garlic. Sauté for 30 seconds.
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Add mushrooms and cook until soft and lightly browned.
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Pour in chicken broth and let it simmer for 2 minutes.
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Add cream, Parmesan, Italian seasoning, salt, pepper, and chili flakes.
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Stir and simmer until sauce thickens (3–4 minutes).
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Add spinach and cook until just wilted.
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Finish with lemon juice.
3️⃣ Combine
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Return salmon to the pan.
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Spoon sauce over the salmon.
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Simmer gently for 2–3 minutes.
🍽 Serving Suggestions
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Serve with rice, mashed potatoes, pasta, or garlic bread
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Also great with steamed vegetables or cauliflower rice
❓ Q & A
Q1: Can I use frozen salmon?
Yes, thaw completely and pat dry before cooking.
Q2: Can I replace cream with milk?
Yes, but use full-fat milk and add 1 tsp cornstarch for thickness.
Q3: Is this dish keto-friendly?
Yes, just skip the broth or reduce it and use heavy cream only.
Q4: Can I add cheese other than Parmesan?
Yes—Mozzarella or Cream Cheese work well.
Q5: How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days.
