Creamy Garlic Herb Salmon with Spinach & Mushrooms

Ingredients

For the salmon

• 2 salmon fillets — 180–220 g each
• 1 tbsp olive oil
• 1 tbsp butter
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp paprika
• ¼ tsp garlic powder
• ¼ tsp dried thyme
• 1 tsp lemon juice

For the spinach & mushrooms

• 200 g fresh mushrooms, sliced
• 150–180 g fresh spinach
• 1 tbsp butter or olive oil
• 2 garlic cloves, finely minced
• ¼ tsp salt
• ¼ tsp black pepper
• ½ tsp dried thyme

For the creamy herb sauce

• 1 tbsp butter
• 2 garlic cloves, minced
• 120 ml heavy cream
• 80 ml chicken or vegetable stock
• 30 g Parmesan, finely grated
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh dill or ½ tsp dried dill
• ¼ tsp black pepper
• Salt, to taste

Optional: 1–2 tbsp cream cheese for an extra-thick, richer sauce.

Method

1. Prepare the salmon

1. Pat the salmon completely dry with paper towels.
2. Mix salt, pepper, paprika, garlic powder and thyme.
3. Season both sides of the salmon.
4. Let it sit for 10–15 minutes before cooking.

2. Sear the salmon

1. Heat a heavy skillet over medium-high heat.
2. Add olive oil.
3. Place salmon skin-side down if the fillets have skin.
4. Cook for approximately 4–5 minutes without moving it.
5. Flip and add 1 tbsp butter.
6. Baste the salmon with the melted butter for another 3–4 minutes, depending on thickness.
7. Remove when the center reaches about 63°C / 145°F for the FDA-recommended fully cooked temperature.
8. Transfer to a plate and loosely cover.

For the attractive browned crust in the photograph, make sure the salmon is very dry before it hits the pan and don’t overcrowd the skillet.

3. Cook the mushrooms

Using the same skillet:

1. Add 1 tbsp butter or olive oil.
2. Add sliced mushrooms in a single layer.
3. Cook over medium-high heat for 4–6 minutes until browned.
4. Don’t constantly stir them—allowing them to sit against the pan gives them the roasted color.
5. Add minced garlic and thyme.
6. Cook for another 30–45 seconds.

4. Add the spinach

1. Add the spinach in handfuls.
2. Toss continuously until wilted, approximately 1–2 minutes.
3. Season lightly with salt and pepper.
4. Remove the vegetables from the pan and set aside.

You want the spinach wilted but still bright green, rather than overcooked.

5. Make the creamy garlic-herb sauce

Reduce the heat to medium-low.

1. Add 1 tbsp butter to the skillet.
2. Add minced garlic and cook for 20–30 seconds.
3. Pour in the chicken/vegetable stock.
4. Scrape the browned bits from the bottom of the pan.
5. Simmer for about 2 minutes.
6. Add heavy cream.
7. Stir in Dijon mustard.
8. Simmer gently for 2–4 minutes, until slightly thickened.
9. Add Parmesan and stir until melted.
10. Add lemon juice, parsley, dill and black pepper.
11. Taste and adjust salt.

Don’t boil the cream aggressively, or the sauce can become oily or split.

6. Plate it like the photograph

1. Spoon a generous layer of creamy sauce onto a wide white plate.
2. Place the spinach and mushrooms in the center.
3. Put the salmon fillet on top.
4. Spoon additional sauce over the upper portion of the salmon.
5. Finish with:
   • Fresh parsley
   • A little cracked black pepper
   • A few drops of lemon juice
   • Optional drizzle of olive oil

For the pictured presentation, keep some mushrooms visible around the salmon and let the sauce spread naturally around the vegetables.

 Nut information / allergen notes

This recipe contains no tree nuts or peanuts by default.

However, the following allergens may be present:

• Fish: salmon
• Milk: butter, heavy cream, Parmesan
• Mustard: Dijon mustard
• Possible gluten: stock/broth or Parmesan depending on brand
• Possible nuts: only through commercially prepared ingredients or cross-contamination

If you need it strictly nut-free, check the labels on the stock, Dijon mustard, Parmesan and cream, and use products manufactured in a nut-safe facility if the allergy is severe.

Approximate nutrition

Per serving — assuming 1 × 200 g salmon fillet and the recipe divided into 2 servings:

The actual numbers vary considerably with the salmon size, cream, butter and Parmesan used.

Lower-calorie version

Use 1 tsp oil instead of butter, 60 ml cream + 60 ml stock, and 15 g Parmesan. This brings the dish closer to roughly 550–650 kcal per serving while keeping the creamy character.