Garlic Butter Salmon & Spinach (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 salmon fillets, 6 ounces each, skin on or off
02 -
2 tablespoons olive oil, divided
03 -
2 cloves garlic, minced
04 -
8 ounces mushrooms, sliced
05 -
5 ounces fresh spinach
06 -
1/2 cup light cream
07 -
1/4 cup white wine or chicken broth
08 -
2 tablespoons lemon juice
09 -
2 tablespoons chopped fresh parsley
10 -
Salt and pepper to taste
11 -
Olive oil, for cooking
# Instructions:
01 -
Pat the salmon fillets dry with paper towels. Season with salt and pepper.
02 -
Heat 1 tablespoon of olive oil and a drizzle of additional olive oil in a skillet over medium-high heat. Place the salmon fillets in the skillet, skin-side down if applicable. Sear for 3-4 minutes per side, or until golden brown and cooked through to an internal temperature of 145°F (63°C). Remove the salmon from the skillet and set aside.
03 -
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced mushrooms and cook for 5-7 minutes, or until softened and browned. Add the minced garlic and cook for an additional minute until fragrant.
04 -
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
05 -
Pour in the white wine or chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Stir in the light cream and bring to a simmer. Cook for 2-3 minutes, or until the sauce thickens slightly. Stir in the chopped fresh parsley and season with salt and pepper to taste.
06 -
Return the salmon fillets to the skillet and spoon the creamy sauce, mushrooms, and spinach over them. Serve immediately.