Creamy Garlic Salmon with Mushrooms & Spinach
Ingredients
- Salmon fillets3–4 pieces, ~170 g each
- Olive oil1 tbsp
- Salt¾ tsp
- Black pepper¾ tsp
- Unsalted butter1 tbsp
- Cremini/white mushrooms, sliced200 g / ~2 cups
- Garlic, minced3 cloves
- Dry white wine or low-sodium broth¼ cup, optiona
- Chicken or vegetable broth½ cup
- Heavy cream or half-and-half¾ cup
- Dijon mustard1 tsp
- Lemon juice + zest1 tbsp + ½ tsp
- Fresh baby spinach120 g / ~4 cups
- Fresh parsley, chopped2 tbsp
- Red-pepper flakespinch, optional
Instructions
- Season the Salmon: Pat fillets dry; season all sides with ¾ tsp salt and ¾ tsp black pepper.
- Sear the Salmon: Heat 1 tbsp olive oil in a large skillet over medium-high. Sear salmon skin-side up 2–3 minutes per side until golden. Transfer to a plate (it will finish in the sauce).
- Sauté the Mushrooms: Reduce heat to medium. Add 1 tbsp butter; cook sliced mushrooms 3–4 minutes until browned.
- Build the Sauce: Stir in minced garlic (30 sec). Deglaze with ¼ cup white wine or broth; simmer 1 minute. Add ½ cup broth, ¾ cup cream, 1 tsp Dijon, and 1 tbsp lemon juice; simmer 2–3 minutes until slightly thickened. Taste and adjust salt/pepper.
- Wilt the Spinach: Fold in 4 cups baby spinach until just wilted (30–60 sec).
- Finish the Salmon: Nestle salmon back into the pan; spoon sauce over and simmer 2–3 minutes until the fish flakes.
- Garnish & Serve: Top with 2 tbsp chopped parsley and ½ tsp lemon zest; add a pinch of red-pepper flakes if you like heat. Serve immediately.
Recipes are for general inspiration and may not fit every dietary need. Consult a professional for medical or allergy-related guidance.
Log this meal in SmartEat
Scan your plate, track macros, and get AI meal plans tailored to your goals.
