Garlic Butter Salmon with Spinach Mushrooms in Creamy Sauce

Yields: 2 servings

Prep time: 15 minutes

Cook time: 20 minutes

Ingredients:

2 (6-ounce) salmon fillets, skin on or off

2 tablespoons olive oil, divided

2 cloves garlic, minced

8 ounces mushrooms, sliced

5 ounces fresh spinach

1/2 cup light cream

1/4 cup white wine (or chicken broth)

2 tablespoons lemon juice

2 tablespoons chopped fresh parsley

Salt and pepper to taste

Olive oil, for cooking

Instructions:

Prepare the Salmon:

Pat the salmon fillets dry with paper towels.

Season with salt and pepper.

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.

Sauté the Mushrooms and Garlic:

In the same skillet, use the remaining 1 tablespoon of olive oil

Add 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.

Wilt the Spinach:

Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.

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.

Assemble and Serve:

Return the salmon fillets to the skillet and spoon the creamy sauce, mushrooms, and spinach over them.

Serve immediately.