Garlic Butter Salmon with Spinach & Mushrooms in Creamy Sauce

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

1️⃣ Prepare the Salmon

Pat the salmon fillets dry with paper towels.
Season both sides with salt and pepper.

2️⃣ 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.

3️⃣ 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.

4️⃣ Wilt the Spinach

Add fresh spinach and cook until wilted (2-3 minutes).

5️⃣ 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.

6️⃣ 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

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