Ingredients:
2 salmon fillets
1 tbsp olive oil
2 tbsp butter
2 cups fresh spinach
1 cup mushrooms, sliced
3 cloves garlic, minced
Optional (but recommended):
Salt and black pepper to taste
1/4 cup heavy cream or half-and-half (for extra creaminess)
Grated Parmesan (for garnish)
Squeeze of lemon juice
Instructions:
1. Prep the salmon:
Pat salmon fillets dry and season with salt and pepper (optional but recommended).
2. Sear the salmon:
Heat olive oil in a skillet over medium-high heat.
Add salmon fillets, skin-side down if applicable.
Cook for about 4–5 minutes per side (depending on thickness), until golden and cooked through.
Remove from skillet and set aside.
3. Sauté the veggies:
In the same skillet, reduce heat to medium. Add butter.
Once melted, add mushrooms and sauté for 3–4 minutes until browned and tender.
Add garlic and cook for another 30 seconds until fragrant.
4. Add spinach:
Stir in spinach and cook until wilted (about 1–2 minutes).
5. Make it creamy (optional but tasty):
Stir in heavy cream if using. Let it simmer for a minute.
Adjust seasoning with salt and pepper if needed.
6. Combine & serve:
Return salmon to the skillet, nestling it into the creamy spinach and mushrooms.
Spoon some sauce over the salmon.
Finish with a squeeze of lemon juice and a sprinkle of Parmesan if desired.
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