Garlic Butter Salmon with Spinach & Mushrooms in Creamy Sauce

[Prep Time] 10 minutes
[Cooking Time] 20 minutes
[Total Time] 30 minutes
[Servings] 2 servings
[Kcal] 598 per serving

[Ingredients]

[Instructions]

Prepare the ingredients and set yourself up.
Place a large skillet on the stove and have a clean plate ready for the cooked salmon. Wash the spinach leaves and let them drain well so they don’t carry extra water into the pan. Slice the mushrooms evenly so they cook at the same speed. Finely mince the garlic cloves and keep them close by, because once the mushrooms are in the skillet, everything moves quickly. Measure the heavy cream and chicken broth, and have the Dijon mustard and thyme ready to add without pausing.
Dry and season the salmon for the best sear.
Pat each salmon fillet dry using paper towels, focusing on the surface where you want a golden crust to form. Season both sides with salt and freshly ground black pepper. Don’t be shy here: a proper seasoning layer is what keeps the salmon tasting bold once it’s surrounded by a creamy sauce.
Sear the salmon in olive oil.
Heat the olive oil in a large skillet over medium-high heat. Give it a moment to get properly hot; you want it shimmering before the fish goes in. Carefully place the salmon into the pan. If you’re using skin-on fillets, start with the skin side down. Sear for 4 to 5 minutes on the first side without moving the fish around, so it can develop a deep, golden surface. Then flip gently and sear the second side for another 4 to 5 minutes, until the salmon is golden and nearly cooked through in the thickest part. Transfer the salmon to your waiting plate and keep it warm while you build the sauce.

Melt the butter and brown the mushrooms.
Reduce the heat to medium. Add the unsalted butter to the same skillet, letting it melt completely. Add the sliced mushrooms in an even layer so they can soften and take on color. Cook them for about 3 minutes, stirring occasionally, until they look lightly browned and tender rather than pale and watery. This step helps the mushrooms hold their texture in the sauce.
Add garlic, then wilt the spinach gently.
Stir in the minced garlic and cook just until fragrant, keeping it moving so it doesn’t scorch. This should take only a short moment. Add the spinach to the skillet and sauté until it’s just wilted. If the spinach looks like too much at first, add it in batches, letting each handful shrink down before adding the next. You’re aiming for spinach that’s tender but still vibrantly green.
Create the creamy base with broth and cream.
Pour in the chicken broth first and stir, scraping the bottom of the pan to lift up any flavorful browned bits left from searing the salmon and cooking the mushrooms. Add the heavy cream and stir to combine. Now whisk in the Dijon mustard and thyme, making sure the mustard fully dissolves into the liquid so the sauce becomes smooth and unified rather than streaky.

Simmer to lightly thicken.
Bring the sauce to a gentle simmer over medium heat. Let it bubble softly for 2 to 3 minutes, stirring now and then, until it thickens slightly. The sauce should look silky and coat the vegetables, not watery. Taste and adjust with a touch more salt and black pepper if needed, keeping the seasoning balanced and not overpowering.
Return the salmon and finish the dish.
Nestle the seared salmon fillets back into the skillet, placing them right into the creamy sauce. Spoon sauce, mushrooms, and spinach over the top so the salmon is well coated. Let everything warm together briefly, just long enough for the salmon to heat through without overcooking. Once the salmon is warmed and the sauce is glossy, serve immediately while hot, making sure each plate gets plenty of the creamy spinach-and-mushroom mixture on top.

[Notes]

For the best crust, keep the salmon dry before it hits the hot oil and avoid moving it too soon.
Fresh thyme gives a brighter aroma, but dried thyme works well too.