ADVERTISEMENT
ADVERTISEMENT
Garlic Butter Salmon with Spinach & Mushrooms in Creamy Sauce
ADVERTISEMENT
This Garlic Butter Salmon is a restaurant-quality dish made in just 35 minutes! Juicy pan-seared salmon is paired with garlic-sautéed mushrooms, wilted spinach, and a luxuriously creamy sauce. It’s the perfect low-carb, keto-friendly meal for any night of the week.
Ingredients (Serves 2)
For the Salmon:
-
2 (6-ounce) salmon fillets (skin on or off)
-
2 tbsp olive oil, divided
-
Salt & pepper, to taste
For the Creamy Garlic Butter Sauce:
-
2 cloves garlic, minced
-
8 oz mushrooms, sliced
-
5 oz fresh spinach
-
½ cup light cream
-
¼ cup white wine (or chicken broth)
-
2 tbsp lemon juice
-
2 tbsp chopped fresh parsley
-
Salt & pepper, to taste
Step-by-Step Instructions
Prepare the Salmon
-
Pat the salmon fillets dry with paper towels.
-
Season both sides with salt and pepper.
Sear the Salmon
-
Heat 1 tbsp olive oil in a skillet over medium-high heat.
-
Add salmon skin-side down (if using).
-
Sear for 3-4 minutes per side until golden brown and cooked through (145°F/63°C internal temp).
-
Remove and set aside.
Sauté the Mushrooms & Garlic
-
In the same skillet, add 1 tbsp olive oil.
-
Stir in sliced mushrooms and cook for 5-7 minutes until golden brown.
-
Add minced garlic and sauté for 30 seconds.
Wilt the Spinach
-
Add fresh spinach and cook until wilted (2-3 minutes).
Make the Creamy Sauce
-
Pour in white wine (or broth) and lemon juice, scraping up browned bits.
-
Stir in light cream and bring to a simmer.
-
Cook for 2-3 minutes until slightly thickened.
-
Add chopped parsley, salt, and pepper.
Assemble & Serve
-
Return salmon fillets to the skillet.
-
Spoon the creamy mushroom & spinach sauce over the salmon.
Tips for the Best Salmon
For extra crispiness, pat salmon dry before searing.
Don’t overcrowd the pan—it helps with even searing.
Want a richer sauce? Swap light cream for heavy cream.
What to Serve With This Dish
Rice or pasta – To soak up the creamy sauce.
Cauliflower rice – A great low-carb option!
Garlic bread – Because carbs are life.
FAQs
1. Can I use frozen salmon?
Yes! Thaw completely and pat dry before cooking.
2. What’s the best substitute for white wine?
Use chicken broth or vegetable broth for a non-alcoholic option.
3. How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days.
For more details, visit the full recipe