Garlic Butter Salmon Spinach Mushrooms (Print Version)
Salmon in creamy garlic butter sauce with tender spinach and mushrooms. A savory, elegant meal.
# Ingredients:
→ Main
01 -
2 salmon fillets, skin-on or skinless
02 -
1 tablespoon olive oil
03 -
2 tablespoons unsalted butter
→ Vegetables
04 -
2 cups fresh spinach leaves, washed
05 -
1 cup mushrooms, sliced
→ Aromatics
06 -
3 garlic cloves, finely minced
→ Sauce
07 -
120 millilitres heavy cream
08 -
60 millilitres chicken broth
09 -
1 teaspoon Dijon mustard
10 -
1 teaspoon fresh thyme leaves or 0.5 teaspoon dried thyme
→ Seasoning
11 -
Salt, to taste
12 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Heat olive oil in a large skillet over medium-high heat. Pat salmon fillets dry, season both sides with salt and black pepper, and sear in the hot pan for 4 to 5 minutes per side until golden and nearly cooked through. Remove salmon from pan and keep warm.
02 -
In the same skillet over medium heat, melt butter. Add mushrooms and cook until softened and lightly browned, about 3 minutes. Stir in minced garlic and cook until fragrant, followed by spinach, sautéing until just wilted.
03 -
Pour in chicken broth and heavy cream, then whisk in Dijon mustard and thyme. Bring mixture to a gentle simmer, allowing it to thicken slightly, 2 to 3 minutes.
04 -
Return seared salmon to the pan, nestling fillets into the sauce. Spoon sauce and vegetables generously over the fish. Serve immediately while hot.
# Notes:
01 -
For optimal flavour, allow salmon to rest at room temperature for 15 minutes before cooking.
02 -
Using fresh thyme enhances the aroma of the sauce, but dried thyme can be substituted.