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For the Salmon
4 salmon fillets (about 6 oz each), skin on or off
Salt and pepper, to taste
1 tbsp olive oil
2 tbsp butter
For the Creamy Sauce
3–4 cloves garlic, minced
8 oz (225 g) mushrooms, sliced
1 cup (240 ml) heavy cream
½ cup (120 ml) chicken or vegetable broth
½ cup freshly grated Parmesan cheese
2 cups fresh spinach
1 tsp Italian seasoning (or dried thyme)
Salt and pepper, to taste
Optional: squeeze of lemon juice or red pepper flakes
Instructions
Season the salmon
Pat salmon dry and season both sides generously with salt and pepper.
Sear the salmon
Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
Add salmon and cook 4–5 minutes per side until golden and just cooked through.
Remove salmon from skillet and set aside.
Cook mushrooms & garlic
In the same skillet, melt remaining 1 tbsp butter.
Add mushrooms and cook for 3–4 minutes until browned.
Stir in garlic and cook for 30 seconds until fragrant.
Make the creamy sauce
Pour in broth and let simmer for 2 minutes, scraping up any browned bits.
Add heavy cream, Parmesan, and Italian seasoning.
Simmer gently for 3–5 minutes until slightly thickened.
Add spinach
Stir in spinach and cook until just wilted (about 1 minute).
Season with salt and pepper to taste.
Return salmon to pan
Nestle salmon back into the sauce and spoon sauce over the top.
Simmer for 2–3 minutes to warm through.
Finish with lemon juice or red pepper flakes if desired.
Serving Suggestions
Serve over rice, mashed potatoes, pasta, or cauliflower mash
Pair with crusty bread to soak up the sauce 🥖
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