Garlic Butter Salmon with Spinach and Mushrooms
Pan seared salmon fillets topped with garlic butter and a silky Parmesan cream sauce with mushrooms and spinach.
Equipment
- Large skillet
- Instant-read thermometer
- Small mixing bowl
Ingredients
Main Ingredients
- 4 salmon fillets 6 oz each
- 2 tbsp unsalted butter softened, for the garlic butter
- 2 cloves garlic minced, for the garlic butter
- ¼ tsp kosher salt for the salmon
- ¼ tsp black pepper for the salmon
- 2 tbsp unsalted butter for the sauce
- 1 cup mixed mushrooms sliced
- 2 cloves garlic minced, for the sauce
- 1 cup fresh spinach leaves
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
Instructions
Cooking
- Make the garlic butter. Mix the softened butter with 2 cloves of garlic and set aside.
- Sear the salmon. Season the fillets and cook in a hot skillet for 3 to 4 minutes per side until they reach 145 degrees F.
- Add the butter. Move the salmon to a plate and spread each fillet with the garlic butter.
- Cook the mushrooms. Melt the sauce butter in the skillet and cook the mushrooms for 5 minutes, then add the remaining garlic.
- Finish the sauce. Add the spinach and cream, wilt for 2 minutes, stir in the Parmesan, and spoon over the salmon.
Notes
Substitutions: Use baby kale in place of spinach or a splash of lemon juice for brightness.
Tips: Dry the fillets well and cook to 145 degrees F. Keep the sauce at a gentle simmer.
Storage: Refrigerate for up to 3 days and reheat to 165 degrees F. Do not freeze the cream sauce.