Salmon: 4 salmon fillets (about 6 oz each), skin-on or skinless
Seasoning for Salmon:
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Cooking Fats:
1 tablespoon olive oil
2 tablespoons unsalted butter (divided)
Vegetables:
8 oz (225g) cremini or button mushrooms, sliced
3 cups fresh baby spinach
Aromatics:
4 cloves garlic, minced
1 small yellow onion, finely diced
Cream Sauce:
3/4 cup heavy cream
1/4 cup low-sodium chicken broth (or dry white wine)
1/4 cup freshly grated Parmesan cheese
1 tablespoon fresh lemon juice
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
Instructions
Season the Salmon:
Pat the salmon fillets dry with paper towels. Season both sides evenly with salt, black pepper, garlic powder, and smoked paprika.
Sear the Salmon:
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Place the salmon fillets flesh-side down (or skin-side up first depending on preference) and sear for 4–5 minutes until golden brown. Flip and cook for another 2–3 minutes until just cooked through. Remove the salmon from the skillet and set it aside on a plate.
Sauté Mushrooms and Onions:
In the same skillet, add the remaining 1 tablespoon of butter. Add the sliced mushrooms and diced onions. Sauté for 4–5 minutes until the mushrooms are browned and tender and the onions are translucent.
Add Garlic:
Stir in the minced garlic and cook for about 1 minute until fragrant, scraping up any browned bits from the bottom of the pan.
Make the Cream Sauce:
Pour in the chicken broth and heavy cream, bringing it to a gentle simmer.
Stir in the grated Parmesan cheese and lemon juice, letting the sauce simmer for 2–3 minutes until the cheese melts and the sauce thickens slightly. Season with salt and pepper to taste.
Add Spinach:
Add the fresh baby spinach to the skillet and stir gently for 1–2 minutes until the spinach is just wilted into the sauce.
Combine and Serve:
Return the cooked salmon fillets back into the skillet, spooning the creamy mushroom and spinach sauce over the top. Garnish with chopped fresh parsley and serve hot.
