Yields: 2 servingsPrep time: 15 minutesCook time: 20 minutesIngredients:2 (6-ounce) salmon fillets, skin on or off2 tablespoons olive oil, divided2 cloves garlic, minced8 ounces mushrooms, sliced5 ounces fresh spinach1/2 cup light cream1/4 cup white wine (or chicken broth)2 tablespoons lemon juice2 tablespoons chopped fresh parsleySalt and pepper to tasteOlive oil, for cookingInstructions:1. Prepare the Salmon:Pat the salmon fillets dry with paper towels.Season with salt and pepper.2. Sear the Salmon:Heat 1 tablespoon of olive oil and a drizzle of olive oil in a skillet over medium-high heat.Place the salmon fillets in the skillet, skin-side down (if using).Sear for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).Remove the salmon from the skillet and set aside.3. Sauté the Mushrooms and Garlic:In the same skillet, use the remaining 1 tablespoon of olive oilAdd the sliced mushrooms and cook for 5-7 minutes, or until softened and browned.Add the minced garlic and cook for another minute until fragrant.4. Wilt the Spinach:Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.5. Make the Creamy Sauce: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 has thickened slightly.Stir in the chopped fresh parsley.Season with salt and pepper to taste.6. Assemble and Serve:Return the salmon fillets to the skillet and spoon the creamy sauce, mushrooms, and spinach over them.Serve
Garlic Butter Salmon with Spinach & Mushrooms in Creamy Sauce
