Garlic Butter Salmon Spinach Mushrooms

Garlic butter salmon with spinach and mushrooms is a meal I reach for anytime I crave something special yet simple. Creamy sauce rich with garlic and mushrooms, tender salmon fillets, and a pop of greens create a dish that feels restaurant-worthy but fits right into your weeknight rotation.

The first time I made this, I winged it with whatever I had on hand and was amazed by the results. Now, it is my go-to dish when I want to treat myself and still eat something wholesome.

Ingredients

• Salmon fillets: choose fresh center-cut pieces for even cooking and a buttery texture
• Salt and black pepper: brings out the flavors of the fish and veggies
• Olive oil: helps form that golden crust on the salmon
• Unsalted butter: for richness and that classic garlic butter aroma
• Garlic: fresh cloves bring zing and savory depth use firm bulbs
• Cremini or button mushrooms: earthy and meaty look for tight smooth caps avoid shriveled mushrooms
• Baby spinach: a fresh mild green that wilts fast sturdy leaves are best
• Heavy cream: creates luxurious texture quality cream will taste clean and pure
• Parmesan cheese: adds salty nutty notes grate your own for best results
• Red pepper flakes: a hint of gentle heat this is optional
• Lemon juice: brightens the sauce and cuts through richness squeeze fresh juice from a ripe lemon

Instructions

Prep the Salmon:

Pat the salmon fillets dry with paper towels then season both sides with salt and black pepper. Dry salmon gives a better sear and the seasoning should be even.

Sear the Salmon:

Heat olive oil with two tablespoons butter in a large skillet over medium heat. Place salmon skin-side down and cook for four to five minutes without moving to allow the skin or underside to crisp. Carefully flip each fillet using a thin spatula and cook the other side for two to four minutes until golden and cooked through but still moist. Remove salmon to a plate and cover loosely with foil to keep warm.

Start the Sauce:

In the same skillet melt two tablespoons butter. Add the minced garlic and sauté for about thirty seconds just until fragrant never let garlic brown or it will taste bitter. Add the sliced mushrooms and stir occasionally. Cook for five to seven minutes until mushrooms release moisture their juices simmer off and they turn golden brown.

Add Spinach and Wilt:

Pile the baby spinach into the skillet with the mushrooms. It will look like a lot but spinach wilts quickly. Cook for one to two minutes stirring occasionally until the spinach is fully wilted and deep green.

Create the Cream Sauce:

Turn the heat to low for a gentle simmer. Pour in the heavy cream and stir well. Add the Parmesan cheese if using and season the sauce with more salt black pepper and a pinch of red pepper flakes if you want a hint of heat. Simmer this mixture for two to three minutes just until it thickens slightly. If desired stir in a fresh squeeze of lemon juice to brighten the flavors.

Finish the Dish:

Nestle the cooked salmon fillets back into the creamy mushroom spinach sauce. Gently spoon the sauce over each fillet and let everything simmer together for one to two minutes just to rewarm the fish and blend the flavors. Serve the salmon hot right from the skillet.

Save it

I am always happiest with this dish when I splurge on beautiful mushrooms and really fresh salmon. The mushrooms soak up all the buttery flavor and bring an earthy warmth that takes everything over the top. Last winter my family could not stop eating this and there were calls for seconds all around the table.

Storage Tips

Store leftovers in an airtight container in the fridge for up to two days. When reheating, gently warm in a skillet with a splash of cream or water to refresh the sauce and keep the salmon moist. The texture of the fish is best right after cooking but the flavors deepen by the next day.

Ingredient Substitutions

No heavy cream on hand Use half and half for a lighter sauce or even coconut cream if dairy free. For mushrooms, baby bellas or portobellos give a boost of earthy flavor. Spinach can be swapped for kale or Swiss chard just slice greens thin and cook a bit longer until tender.

Serving Suggestions

This salmon is satisfying on its own but pairs beautifully with herbed rice, crusty bread, or buttered noodles that can soak up the extra sauce. Add a simple green salad or steamed veggies for a brighter plate. I sometimes add extra lemon zest on top right before serving.

Cultural Context

This dish borrows inspiration from classic French and Mediterranean flavors, mixing the richness of a butter sauce with fresh greens and fish. Garlic and mushrooms have long been a favorite pairing in European country cooking, and the creamy sauce brings that old world comfort right to the table.

Save it

This salmon feels like comfort and celebration in the same bite. Once you taste the sauce on the tender fish, you will want to add this to your regular dinner lineup.

FAQ sur la recette

→ How do you keep salmon moist while cooking?

Use medium heat and avoid overcooking. Baste with butter and check for just-cooked centers for the best texture.

→ Can I use a different type of mushroom?

Yes, cremini, button, or even shiitake mushrooms work well, adding earthy depth to the sauce.

→ Is it necessary to use heavy cream?

Heavy cream makes the sauce rich, but you can substitute with half-and-half for a lighter version.

→ How do I prevent spinach from overcooking?

Add spinach at the end and cook just until wilted to maintain color and freshness in the dish.

→ What side dishes pair well with this meal?

Serve with steamed rice, crusty bread, or mashed potatoes for a complete and satisfying meal.