Introduction
Creamy Garlic Butter Salmon with Spinach and Mushrooms is a rich, flavorful stovetop dish featuring tender salmon fillets simmered in a velvety garlic-infused cream sauce. The combination of earthy mushrooms and fresh spinach balances the richness of the salmon, making it perfect for a quick weeknight dinner or an elegant meal.
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Description
This dish brings together pan-seared salmon, sautéed mushrooms, fresh spinach, and a creamy garlic butter sauce enhanced with herbs and a touch of lemon. It cooks in under 30 minutes and pairs well with pasta, rice, mashed potatoes, or crusty bread.
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Ingredients
For the Salmon
4 salmon fillets (skin-on or skinless)
Salt and black pepper, to taste
1 tablespoon olive oil
1 tablespoon butter
For the Sauce
2 tablespoons butter
4–5 cloves garlic, minced
1 cup sliced mushrooms (cremini, white, or mixed)
2 cups fresh spinach
1 cup heavy cream (or half-and-half for lighter sauce)
1/2 cup chicken broth or vegetable broth
1/4 teaspoon paprika
1 teaspoon Italian seasoning or dried herbs
1 tablespoon lemon juice
Salt and pepper to taste
Optional: 1/4 cup grated Parmesan
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Instructions
1. Prepare the Salmon
Pat the salmon dry, then season both sides with salt and pepper.
2. Sear the Salmon
Heat olive oil and 1 tablespoon butter in a large skillet over medium heat.
Place salmon fillets in the pan, skin-side down if using skin.
Cook 3–4 minutes per side until golden and nearly cooked through.
Remove salmon and set aside.
3. Sauté the Vegetables
In the same skillet, add 2 tablespoons butter.
Add minced garlic and mushrooms. Sauté 3–4 minutes until softened.
4. Add Spinach
Add spinach and cook until wilted.
5. Make the Cream Sauce
Pour in the heavy cream and broth.
Add paprika, Italian seasoning, lemon juice, salt, and pepper.
Stir and simmer for 2–3 minutes.
Optional: Add Parmesan for extra richness.
6. Return Salmon to the Pan
Nestle the salmon fillets back into the sauce.
Simmer on low for 3–5 minutes until salmon is cooked through and sauce thickens.
7. Serve
Spoon the sauce over the salmon and serve warm.
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Tips
Patting salmon dry ensures a crisp, golden sear.
Do not boil the cream; keep heat on medium-low to prevent curdling.
Adjust sauce thickness by adding more broth (to thin) or more cream/Parmesan (to thicken).
Use pre-washed baby spinach for convenience.
If salmon has skin, searing skin-side down first helps it crisp properly.
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Variations
Add tomatoes: Cherry or sun-dried tomatoes add brightness.
Swap greens: Use kale or Swiss chard instead of spinach.
Use coconut milk: Replace cream with coconut milk for a dairy-free version.
Add heat: Stir in crushed red pepper flakes or a dash of cayenne.
Change protein: Substitute shrimp, chicken, or cod.
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Correction (Storage and Reheating)
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently on the stovetop over low heat to avoid overcooking the salmon.
Add a splash of broth or cream when reheating to restore sauce consistency.
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Enjoy
Serve your Creamy Garlic Butter Salmon with Spinach and Mushrooms over pasta, rice, mashed potatoes, or alongside roasted vegetables. Enjoy a comforting, flavorful dish that feels restaurant-quality yet cooks in minutes.