Garlic Butter Salmon with Spinach & Mushrooms in Creamy Sauce (Print version)

One-skillet garlic butter salmon with spinach, mushrooms, and a silky parmesan cream sauce.

# 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 smoked paprika
05 - 1 tablespoon olive oil
06 - 1 tablespoon unsalted butter

For the creamy spinach mushroom sauce

07 - 2 tablespoons unsalted butter
08 - 8 oz (225 g) cremini mushrooms, sliced
09 - 4 cloves garlic, minced
10 - 5 oz (140 g) baby spinach
11 - 1/2 cup (120 ml) low-sodium chicken broth
12 - 3/4 cup (180 ml) heavy cream
13 - 1/3 cup (35 g) freshly grated parmesan cheese
14 - 1 teaspoon Dijon mustard
15 - 1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme
16 - 1 tablespoon fresh lemon juice
17 - Salt and black pepper, to taste
18 - 2 tablespoons chopped fresh parsley, for serving

# Instructions:

01 - Pat the salmon dry. Season both sides with kosher salt, black pepper, and smoked paprika.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add salmon and cook for 4 minutes on the first side, then 2-3 minutes on the second side. Transfer to a plate.
03 - Lower the heat to medium. Add 2 tablespoons butter and the sliced mushrooms. Cook for 5-6 minutes, stirring now and then, until browned and no longer watery.
04 - Add the garlic and cook for 30 seconds. Stir in the spinach and cook for 1-2 minutes, just until wilted.
05 - Pour in the chicken broth and scrape up the browned bits. Stir in heavy cream, parmesan, Dijon, thyme, and lemon juice. Simmer gently for 2-3 minutes until lightly thickened.
06 - Return the salmon to the pan and spoon sauce over the fillets. Warm for 1-2 minutes, until the salmon flakes easily and reaches 145°F for fully cooked fish. Taste the sauce and adjust salt and pepper. Sprinkle with parsley.

# Good to know:

01 - Serve right away while the sauce is smooth and the salmon is tender.
02 - Use freshly grated parmesan for the smoothest sauce.
03 - Reheat leftovers gently with a splash of broth or cream.

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