Ingredients:
For the Salmon:
4 salmon fillets (skin-on or off, about 6 oz each)
Salt and pepper, to taste
1 tbsp olive oil
2 tbsp unsalted butter
For the Garlic Butter Cream Sauce:
2 tbsp unsalted butter
4 cloves garlic, minced
1 small yellow onion, finely chopped (optional)
8 oz mushrooms, sliced (cremini or white button)
2 cups baby spinach
1/2 cup chicken broth (or dry white wine)
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 tsp Italian seasoning
Salt and pepper, to taste
Juice of 1/2 lemon (optional)
🍳 Instructions:
1. Cook the Salmon:
Pat salmon fillets dry and season with salt and pepper.
Heat 1 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high heat.
Add the salmon skin-side down (if using skin-on). Sear for 4–5 minutes on one side without moving, until golden and crisp.
Flip and cook for another 2–3 minutes, or until just cooked through.
Remove and set aside on a plate. Tent with foil to keep warm.
2. Sauté Vegetables:
In the same skillet, reduce heat to medium. Add 2 tbsp butter.
Add garlic and onion (if using), and sauté for 1–2 minutes until fragrant.
Stir in sliced mushrooms. Cook until mushrooms are browned and softened, about 5–7 minutes.
Add the spinach and stir until just wilted, about 1–2 minutes.
3. Make the Cream Sauce:
Pour in the chicken broth or wine to deglaze the pan. Simmer for 2 minutes, scraping up any browned bits.
Stir in the heavy cream, Parmesan, and Italian seasoning. Simmer gently for 2–3 minutes until the sauce thickens slightly.
Season with salt, pepper, and a squeeze of lemon juice (if using).
4. Combine & Serve:
Return the salmon fillets to the skillet, spooning sauce over the top.
Simmer for 2 minutes to reheat the salmon gently and let flavors meld.
Serve hot, garnished with extra Parmesan or chopped parsley if desired.
🍽️ Serving Suggestions:
Serve over mashed potatoes, rice, pasta, or with crusty bread.
Add a side salad or steamed veggies for a full meal.
