Garlic Butter Salmon with Mushrooms and Spinach
Juicy salmon fillets pan-seared and bathed in garlic butter, surrounded by golden mushrooms and wilted spinach. It’s a one-pan, 20-minute masterpiece that tastes like a cheat code for dinner.
Ingredients
- 4 salmon fillets about 6 oz each, skin-on or off
- 4 tbsp butter
- 4 cloves garlic minced
- 8 oz mushrooms sliced; cremini or button
- 4 cups spinach fresh
- 1 tbsp lemon juice fresh
- salt and pepper to taste
- 1 tbsp olive oil for sautéing
- red pepper flakes optional, for heat
Instructions
- Pat salmon fillets dry and season both sides with salt and pepper. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add mushrooms and sauté until golden. Don’t overcrowd the pan.
- Add spinach to the pan and cook just until wilted. Push veggies to one side of the pan.
- Add salmon fillets to the pan and sear for 4–5 minutes per side, until golden and cooked through.
- Reduce heat to medium. Add butter, garlic, and lemon juice to the pan. Spoon butter sauce over the salmon as it melts.
- Serve hot, spooning extra garlic butter over each piece. Garnish with red pepper flakes or parsley if desired.
Notes
Store leftovers in the fridge for up to 2 days. Reheat gently in a skillet for best results. Swap mushrooms for zucchini or asparagus if desired. Tofu or tempeh can be used for a vegan twist with plant-based butter.
Nutrition
Calories: 430kcalCarbohydrates: 5gProtein: 34gFat: 30gSaturated Fat: 12gCholesterol: 95mgSodium: 140mgPotassium: 700mgFiber: 1gSugar: 1gVitamin A: 1800IUVitamin C: 8mgCalcium: 60mgIron: 1.5mg
Tried this recipe?Let us know how it was!