Here’s a full, restaurant-style recipe for Creamy Garlic Butter Salmon with Spinach & Mushrooms—rich, flavorful, and simple to make in about 25–30 minutes.
Ingredients
For the salmon:
- 4 salmon fillets (about 6 oz each), skin on or off
- Salt and pepper, to taste
- 1–2 tsp paprika (optional, for color)
- 1–2 tbsp olive oil
For the creamy garlic butter sauce:
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup mushrooms, sliced (white or cremini)
- 2 cups fresh spinach
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- ½ tsp dried thyme or Italian seasoning
- Salt and pepper, to taste
- Lemon wedges, for serving
Instructions
- Prepare the salmon:
- Pat salmon dry and season with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium-high heat.
- Sear salmon, skin-side down first, for 4–5 minutes per side (depending on thickness), until golden and cooked through. Remove salmon and set aside.
- Cook the vegetables:
- In the same skillet, melt butter over medium heat.
- Add garlic and sauté for 30 seconds until fragrant.
- Add mushrooms and cook until tender, about 4–5 minutes.
- Add spinach and cook until wilted.
- Make the creamy sauce:
- Pour in the heavy cream and stir to combine.
- Add Parmesan cheese and thyme (or Italian seasoning).
- Simmer for 2–3 minutes until sauce thickens slightly.
- Season with salt and pepper to taste.
- Combine and serve:
- Return the salmon to the skillet, spooning some sauce over the fillets.
- Cook for another 1–2 minutes to warm through.
- Serve immediately with lemon wedges on the side.
Serving Suggestions:
- Over mashed potatoes, rice, or pasta to soak up the creamy sauce.
- With steamed vegetables or garlic bread for a complete meal.
If you want, I can also give you a shortcut one-pan version where the salmon, mushrooms, spinach, and creamy sauce all cook together without removing the fish—less cleanup, same flavor.
Do you want me to give that version too?
