Garlic Butter Salmon Spinach Mushrooms (Version imprimable)
Salmon fillets with garlic butter, spinach, and mushrooms in a creamy, flavorful sauce. Decadent and easy.
# Composition:
→ Main
01 -
2 salmon fillets, skin-on or skinless
02 -
1 tablespoon olive oil
03 -
2 tablespoons unsalted butter
→ Vegetables
04 -
2 cups fresh spinach leaves, washed
05 -
1 cup mushrooms, sliced
→ Aromatics
06 -
3 garlic cloves, finely minced
→ Sauce
07 -
120 millilitres heavy cream
08 -
60 millilitres chicken broth
09 -
1 teaspoon Dijon mustard
10 -
1 teaspoon fresh thyme leaves or 0.5 teaspoon dried thyme
→ Seasoning
11 -
Salt, to taste
12 -
Freshly ground black pepper, to taste
# Étapes de réalisation:
01 -
Heat olive oil in a large skillet over medium-high heat. Pat salmon fillets dry and season both sides with salt and black pepper. Sear fillets for 4 to 5 minutes per side, until golden and nearly cooked through. Transfer salmon to a plate and keep warm.
02 -
In the same skillet over medium heat, melt butter. Add sliced mushrooms and cook, stirring occasionally, until softened and lightly browned, about 3 minutes. Add minced garlic and sauté until fragrant. Stir in spinach leaves and cook until just wilted.
03 -
Pour in chicken broth and heavy cream. Whisk in Dijon mustard and thyme. Bring the mixture to a gentle simmer and allow to thicken slightly for 2 to 3 minutes.
04 -
Return the seared salmon fillets to the skillet, nestling them into the sauce and vegetables. Generously spoon the sauce over the fish and serve immediately while hot.
# Détails supplémentaires:
01 -
For even searing, ensure salmon fillets are dry before adding to the skillet.