This garlic butter salmon dish is the perfect blend of elegance and ease. Tender, seared salmon fillets are nestled in a bed of sautéed mushrooms and garlic-infused spinach, all brought together with a luxurious creamy sauce made with light cream, a splash of white wine, and a touch of lemon. Ideal for cozy weeknight dinners or intimate celebrations, this one-pan meal is ready in under 35 minutes.
Why You’ll Love This Recipe
- Quick and easy: Ready in 35 minutes from start to finish
- One-pan simplicity: Minimal cleanup
- Restaurant-quality results: Feels fancy without the fuss
- Naturally gluten-free and keto-friendly
- Balanced nutrition: High in protein, healthy fats, and vegetables
Ingredients
Main Ingredients:
- 2 salmon fillets (6 oz each), skin on or off
- 2 tbsp olive oil, divided
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 5 oz fresh spinach
- 1/2 cup light cream
- 1/4 cup white wine or chicken broth
- 2 tbsp lemon juice
- 2 tbsp chopped fresh parsley
- Salt and pepper, to taste
Instructions
1. Prepare the Salmon: Pat salmon fillets dry with paper towels and season both sides generously with salt and pepper.
2. Sear the Salmon: Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Place the salmon fillets skin-side down (if applicable), and press gently to ensure even searing. Cook for 3–4 minutes without moving until golden and crisp. Flip and cook another 3–4 minutes until cooked through (internal temp 145°F). Remove and set aside.
3. Sauté Mushrooms and Garlic: Add the remaining 1 tbsp olive oil to the same pan. Add mushrooms in a single layer and cook undisturbed for 2–3 minutes. Stir and continue cooking for another 3–4 minutes until browned and tender. Add garlic and sauté for 30 seconds until fragrant.
4. Wilt the Spinach: Add spinach to the skillet and stir until wilted, about 2–3 minutes.
5. Make the Sauce: Pour in white wine or broth to deglaze the pan, scraping up any browned bits. Simmer for 1–2 minutes until reduced. Stir in light cream and let the sauce gently simmer for 2–3 minutes until slightly thickened. Add lemon juice, parsley, and season with salt and pepper.
6. Combine and Serve: Return the salmon to the skillet, spooning the creamy sauce, mushrooms, and spinach over the top. Warm everything through for 1–2 minutes. Serve hot.
Tips for Success
- Let salmon come to room temperature before cooking
- Don’t overcrowd the mushrooms—browning requires space
- Sear skin-side down first for extra crispiness
- Substitute coconut cream for a dairy-free version
- Use chicken broth and more lemon juice instead of wine
Wine Pairings
- Unoaked Chardonnay for a full-bodied match
- Pinot Grigio or Sauvignon Blanc for a crisp contrast
- Viognier for aromatic depth
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a covered skillet over low heat with a splash of water or broth. Avoid microwaving to keep the salmon tender.
Customization Ideas
- Swap spinach for kale or Swiss chard
- Use cremini, shiitake, or portobello mushrooms
- Make it dairy-free with coconut cream
- Go alcohol-free with chicken broth and lemon
Nutrition (Approximate, per serving)
- 30g protein
- Rich in omega-3s
- Low-carb & keto friendly
This dish has earned a place in my regular dinner rotation—not only because it’s delicious and nutritious, but also because it feels like a celebration every time it’s on the table. Whether you’re cooking for a special night or just need a comforting, elegant dinner, this garlic butter salmon delivers every time.