This creamy garlic salmon recipe is the perfect answer to the dilemma of wanting a meal that feels indulgent and restaurant-worthy without requiring hours of complex preparation.
It elegantly combines pan-seared salmon fillets with a velvety, herb-infused cream sauce, tender mushrooms, and fresh spinach, creating a harmonious dish that is both sophisticated and deeply satisfying. The entire meal comes together in one pan in about 20 minutes, making it an ideal choice for a busy weeknight that still calls for something special.
The magic of this dish lies in its beautiful balance of flavors and textures. The rich, buttery salmon is perfectly complemented by the earthy mushrooms and the slight bitterness of the wilted spinach, all brought together by a luxurious sauce that is fragrant with garlic and thyme. It’s a complete, macronutrient-balanced meal that is sure to impress family and guests alike, proving that a truly delicious dinner doesn’t need to be complicated.
Ingredients:
2 salmon fillets
1 tbsp olive oil
2 tbsp butter
2 cups fresh spinach
1 cup mushrooms, sliced
3 cloves garlic, minced
½ cup heavy cream
¼ cup chicken broth
1 tsp Dijon mustard
1 tsp fresh thyme (or ½ tsp dried)
Salt & black pepper, to taste
Directions:
Sear the Salmon – Heat olive oil in a pan over medium-high heat. Season salmon with salt and black pepper. Sear for 4-5 minutes per side until golden brown and cooked through. Remove from the pan and set aside.
Sauté the Mushrooms & Spinach – In the same pan, melt butter and add sliced mushrooms. Cook until softened (about 3-4 minutes). Add minced garlic and spinach, cooking until the spinach wilts.
Prepare the Sauce – Pour in chicken broth, heavy cream, Dijon mustard, and thyme. Stir well and let simmer for 2-3 minutes, allowing the sauce to thicken slightly.
Combine & Serve – Return the salmon to the pan, spooning the creamy sauce over the fillets. Serve hot with your favorite side—mashed potatoes, rice, or a light salad.
Prep Time: 5 minutes
Cook Time: 15 minutes
Calories: ~450 kcal per serving
Servings: 2
Variations
For a lighter version of this dish, you can substitute the heavy cream with full-fat coconut milk, which imparts a subtle tropical flavor while still creating a luxuriously creamy sauce.
If you’re not a fan of mushrooms, asparagus or sun-dried tomatoes make for an excellent replacement, adding a different texture and a bright, tangy note to the meal.
To completely transform the protein, the salmon can be easily swapped for chicken breasts or even large shrimp; just be sure to adjust the searing time accordingly to ensure they are cooked through without becoming tough.
If you enjoy a more herbaceous profile, consider stirring in a tablespoon of fresh dill or tarragon at the very end of preparing the sauce; these herbs pair beautifully with salmon and cream.
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