Garlic Butter Salmon Spinach Mushrooms (Print version)
Juicy salmon fillets with browned mushrooms, tender spinach, lemon, and a glossy garlic butter sauce made in one skillet.
# Ingredients:
For the salmon
01 -
4 salmon fillets, about 6 oz (170 g) each
02 -
1 teaspoon kosher salt
03 -
1/2 teaspoon black pepper
04 -
1/2 teaspoon paprika
05 -
2 tablespoons olive oil
For the spinach and mushrooms
06 -
8 oz (225 g) cremini mushrooms, sliced
07 -
4 tablespoons (55 g) unsalted butter
08 -
5 garlic cloves, minced
09 -
1/3 cup (80 ml) low-sodium chicken broth
10 -
5 oz (140 g) baby spinach
11 -
1 teaspoon lemon zest
12 -
1 tablespoon fresh lemon juice
13 -
2 tablespoons chopped fresh parsley
14 -
Extra salt and black pepper, to taste
# Instructions:
01 -
Pat the salmon dry with paper towels. Season both sides with kosher salt, black pepper, and paprika.
02 -
Heat olive oil in a large skillet over medium-high heat. Add salmon and cook for 4 minutes on the first side, then flip and cook 2-4 minutes more until nearly cooked through. Transfer to a plate.
03 -
Add sliced mushrooms to the same skillet. Cook for 5-6 minutes, stirring only occasionally, until browned and their moisture has mostly cooked off.
04 -
Reduce heat to medium-low. Add butter and garlic to the mushrooms. Cook for 30-45 seconds, stirring, until the garlic smells fragrant but has not browned.
05 -
Pour in the chicken broth and scrape up the browned bits from the pan. Add spinach and lemon zest, then toss for 1-2 minutes until the spinach wilts.
06 -
Return the salmon to the skillet and spoon the garlic butter sauce over the top. Cook 1-2 minutes more, until the thickest part reaches 145°F. Finish with lemon juice and parsley.
# Good to know:
01 -
Serve right away while the salmon is juicy and the spinach is bright.
02 -
For a creamier sauce, add 1/3 cup heavy cream after the broth reduces.
03 -
Use a gluten-free broth if cooking for a gluten-free diet.