Garlic Butter Salmon Spinach Mushrooms

Garlic Butter Salmon with Spinach & Mushrooms 🍣🧄🧈

This one-pan, 30-minute meal features flaky salmon fillets smothered in a rich garlic butter sauce, paired with sautéed mushrooms and fresh spinach for a restaurant-worthy dish!

Ingredients

For the Salmon & Veggies:

2 (6 oz) salmon fillets, skin-on or skinless

Salt & pepper to taste
1 tbsp olive oil
8 oz cremini or white mushrooms, sliced

3 cups fresh baby spinach
1 tbsp lemon juice
Red pepper flakes (optional, for heat)

For the Garlic Butter Sauce:

3 tbsp butter, divided
4 cloves garlic, minced
1 tsp fresh thyme (or ½ tsp dried)

2 tbsp fresh parsley, chopped

Instructions

Season & sear the salmon:
- Pat salmon dry, season with salt & pepper.
- Heat olive oil in a large skillet over medium-high.
- Add salmon (skin-side down if using skin) and cook 4–5 mins per side until golden. Transfer to a plate.
Sauté the mushrooms:
- In the same skillet, melt 1 tbsp butter. Add mushrooms and cook 5–6 mins until browned.
Wilt the spinach:
- Add spinach, lemon juice, and a pinch of salt. Toss until wilted (1–2 mins). Push veggies to one side.

Make the garlic butter sauce:
- Reduce heat to medium. Melt remaining 2 tbsp butter in the empty side of the pan.
- Add garlic, thyme, and red pepper flakes (if using). Sauté 30 seconds until fragrant.

Combine & serve:
- Return salmon to the pan, spooning sauce over it. Sprinkle with parsley.
- Optional: Squeeze extra lemon on top.

Tips & Variations

Crispy skin tip: Press salmon gently with a spatula while searing to prevent curling.
Extra creamy? Stir in 2 tbsp heavy cream or a splash of white wine with the garlic butter.
Veggie swaps: Try asparagus or zucchini instead of spinach.

Side suggestions: Serve with mashed potatoes, rice, or crusty bread to soak up the sauce!

This garlic butter salmon is elegant enough for date night but easy enough for weeknights. 😍

Want an air fryer or baked version? Let me know!