Creamy Garlic Butter Salmon Spinach (Print Version)
# Ingredients:
→ For the Salmon
01 -
4 salmon fillets (approximately 170g each)
02 -
Salt, to taste
03 -
Freshly ground black pepper, to taste
04 -
1 teaspoon dried thyme
05 -
2 tablespoons olive oil
→ For the Creamy Sauce
06 -
2 cups fresh spinach leaves (roughly 60g)
07 -
1 cup button or cremini mushrooms, sliced (about 80g)
08 -
2 cloves garlic, minced
09 -
120 millilitres heavy cream
10 -
25 grams grated Parmesan cheese
11 -
Salt and freshly ground black pepper, to taste
→ For Garnish (Optional)
12 -
Chopped fresh parsley
# Instructions:
01 -
Pat salmon fillets dry and season thoroughly on all sides with salt, black pepper, and dried thyme.
02 -
Heat olive oil in a large skillet over medium-high heat. Sear salmon fillets flesh-side down for 3–4 minutes, flip, and cook another 3–4 minutes until opaque and just cooked through. Transfer fillets to a plate and set aside.
03 -
In the same skillet, add sliced mushrooms and cook over medium heat until browned and their liquid evaporates, about 3–4 minutes.
04 -
Add minced garlic to the mushrooms, stirring constantly for 1 minute until fragrant. Add fresh spinach and cook for 1–2 minutes until wilted.
05 -
Pour in the heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese until melted and sauce is smooth. Adjust seasoning with salt and pepper as needed.
06 -
Return salmon fillets to the skillet, nestling them into the sauce and vegetables. Spoon creamy sauce over each fillet and cook for 1 minute to gently reheat.
07 -
Sprinkle with chopped parsley if desired and serve immediately.
# Notes:
01 -
For enhanced flavour, a squeeze of lemon juice can be added to the sauce just before serving.
02 -
Sun-dried tomatoes or artichoke hearts make elegant additions for a Mediterranean variation.
03 -
Avoid overcooking the salmon to maintain a tender, flaky texture.
04 -
Coconut milk may be substituted for heavy cream to create a dairy-free version.