Garlic Butter Salmon with Spinach and Mushrooms

Why You’ll Love This Recipe

This recipe is a dream come true for seafood lovers, featuring succulent salmon fillets coated in a velvety garlic butter sauce, paired with tender mushrooms and fresh spinach. The sauce, made with heavy cream, chicken broth, Dijon mustard, and fresh thyme, creates a creamy, savory base that complements the fish and vegetables perfectly. The garlic and thyme infuse the entire dish with fragrance and depth of flavor, while the spinach and mushrooms add freshness and texture. It’s a balanced, satisfying meal that’s both rich and light, making it an excellent option for any occasion.

Ingredients

Main

• 2 salmon fillets, skin-on or skinless
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter

Vegetables

• 2 cups fresh spinach leaves, washed
• 1 cup mushrooms, sliced

Aromatics

• 3 garlic cloves, finely minced

Sauce

• 120 milliliters heavy cream
• 60 millilitres chicken broth
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh thyme leaves or 0.5 teaspoon dried thyme

Seasoning

• Salt, to taste
• Freshly ground black pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the salmon: Heat the olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper. Place the fillets in the skillet, skin-side down (if using skin-on), and cook for about 4-5 minutes per side, or until the salmon is cooked to your desired doneness. Remove the salmon from the skillet and set aside.
2. Sauté the vegetables: In the same skillet, add the butter. Once melted, add the sliced mushrooms and cook for 3-4 minutes, or until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Make the sauce: Add the heavy cream, chicken broth, Dijon mustard, and fresh thyme to the skillet. Stir well to combine and bring the sauce to a simmer. Cook for 3-4 minutes, or until the sauce has thickened slightly.
4. Add the spinach: Stir in the fresh spinach leaves and cook for 1-2 minutes until wilted.
5. Return the salmon: Place the cooked salmon fillets back into the skillet, spooning the sauce and vegetables over the top. Cook for an additional 2-3 minutes to heat the salmon through and allow the flavors to meld together.
6. Serve: Plate the salmon with the spinach and mushrooms, drizzling the garlic butter sauce over the top. Serve immediately.

Servings and timing

• Servings: 2
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Variations

• Add other vegetables: You can add vegetables like asparagus, zucchini, or bell peppers to the dish for added color and nutrition.
• Use a different protein: If you prefer, you can substitute the salmon with another fish like trout or cod, or even chicken breasts for a variation.
• Spicy option: Add a pinch of red pepper flakes or a small diced chili to the sauce for some heat.

Storage/Reheating

• Storage: Leftover salmon with spinach and mushrooms can be stored in an airtight container in the refrigerator for up to 2-3 days.
• Reheating: To reheat, gently warm the salmon and vegetables in a skillet over low heat. Add a splash of chicken broth or cream if the sauce has thickened too much.

FAQs

Can I use frozen salmon for this recipe?

Yes, frozen salmon can be used. Just make sure to thaw it completely before cooking. You may need to adjust the cooking time slightly if the fillets are thicker.

Can I make the sauce ahead of time?

Yes, you can make the garlic butter sauce in advance and store it in the refrigerator for up to 2-3 days. When ready to serve, simply reheat and add the spinach and salmon.

Can I substitute the heavy cream for something lighter?

Yes, you can substitute the heavy cream with half-and-half or a non-dairy milk (like almond or coconut milk), though the sauce may be slightly less rich.

How do I know when the salmon is done cooking?

The salmon is done when it easily flakes with a fork, and the internal temperature reaches 145°F (63°C). For best results, use a thermometer to check the doneness.

Can I use pre-sliced mushrooms?

Yes, you can use pre-sliced mushrooms for convenience. However, fresh whole mushrooms often have more flavor and texture.

Can I use dried thyme instead of fresh thyme?

Yes, you can use dried thyme if you don’t have fresh. Use half the amount, as dried thyme is more concentrated in flavor.

Can I serve this dish with rice or pasta?

Absolutely! This dish pairs wonderfully with a side of rice, quinoa, or pasta to soak up the creamy garlic butter sauce.

Can I use chicken broth instead of vegetable broth?

Yes, chicken broth is a great option for this recipe, as it adds richness and depth to the sauce. Vegetable broth can be used for a lighter option.

How can I make the sauce thicker?

To make the sauce thicker, let it simmer for a few more minutes to reduce. Alternatively, you can mix a small amount of cornstarch with water and stir it into the sauce to thicken it.

Can I add lemon juice to this dish?

Yes, a squeeze of fresh lemon juice can be added to the sauce for some acidity and brightness to balance the richness.

Conclusion

Garlic Butter Salmon with Spinach and Mushrooms is a quick yet indulgent dish that delivers big on flavor. The combination of flaky salmon, savory mushrooms, wilted spinach, and a creamy garlic butter sauce is simply irresistible. Perfect for a weeknight dinner or a special occasion, this dish is both healthy and luxurious. Enjoy the depth of flavors and textures that come together effortlessly in this easy-to-make recipe.

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