Pan-Seared Salmon with Creamy Garlic Mushroom & Spinach Sauce

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

For the Salmon

• 4 salmon fillets (6 ounces/170 g each), skin on or off
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon onion powder
• ½ teaspoon dried Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Creamy Garlic Mushroom & Spinach Sauce

• 1 tablespoon butter
• 8 ounces (225 g) cremini or button mushrooms, sliced
• 4 garlic cloves, minced
• 1 small shallot, finely diced (or ¼ cup onion)
• 1 cup heavy cream
• ½ cup low-sodium chicken broth
• ½ cup grated Parmesan cheese
• 2 teaspoons Dijon mustard
• 1 teaspoon fresh lemon juice
• 3 cups baby spinach
• ½ teaspoon dried thyme
• ¼ teaspoon crushed red pepper flakes (optional)
• Salt and black pepper, to taste

Optional Garnishes

• Chopped fresh parsley
• Fresh thyme leaves
• Lemon wedges
• Extra grated Parmesan

Instructions

Step 1: Season the Salmon

1. Pat the salmon fillets dry with paper towels.
2. Season both sides with garlic powder, paprika, onion powder, Italian seasoning, salt, and black pepper.

Step 2: Sear the Salmon

1. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
2. Place the salmon skin-side down (if using skin-on fillets).
3. Cook for 4–5 minutes without moving the fish.
4. Flip carefully and cook for another 3–5 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
5. Transfer the salmon to a plate and keep warm.

Step 3: Cook the Mushrooms

1. Reduce the heat to medium.
2. Melt 1 tablespoon butter in the same skillet.
3. Add the mushrooms and cook for 5–6 minutes, stirring occasionally, until browned and their moisture has evaporated.
4. Stir in the shallot and cook for 2 minutes.
5. Add the garlic and cook for 30 seconds, until fragrant.

Step 4: Make the Creamy Sauce

1. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.
2. Stir in the heavy cream, Parmesan cheese, Dijon mustard, thyme, and crushed red pepper flakes (if using).
3. Simmer gently for 3–4 minutes, stirring occasionally, until the sauce begins to thicken.

Step 5: Add the Spinach

1. Stir the baby spinach into the sauce.
2. Cook for 1–2 minutes, until just wilted.
3. Stir in the lemon juice and season with additional salt and black pepper to taste.

Step 6: Finish the Dish

1. Return the salmon fillets to the skillet.
2. Spoon the creamy mushroom and spinach sauce over the salmon.
3. Simmer for 1–2 minutes to warm the salmon through.

Step 7: Serve

1. Garnish with chopped parsley, fresh thyme, and extra Parmesan if desired.
2. Serve immediately with lemon wedges.