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Healthy Garlic Butter Salmon and Spinach-Stuffed Mushrooms: A Weeknight Winner

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Elevate your weeknight dinners with this Healthy Garlic Butter Salmon paired alongside Spinach-Stuffed Mushrooms. Tender salmon fillets are pan-seared in a fragrant blend of garlic-infused butter and olive oil, then reunited with a silky, low-carb sauce studded with wilted spinach and golden mushrooms. Ready in under 30 minutes, this recipe delivers restaurant-quality flavor with minimal cleanup, making it ideal for busy nights or meal prep.

Ingredients

  • 4 salmon fillets (about 6 oz/170 g each)
  • Salt and freshly ground black pepper, to taste
  • 2 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • 8 oz (225 g) cremini or white mushrooms, sliced
  • 3 cloves garlic, minced
  • 4 cups (about 120 g) fresh baby spinach
  • ½ cup heavy cream
  • ¼ cup low-sodium chicken broth (or vegetable broth)
  • 2 tsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 Tbsp chopped fresh parsley, plus extra for garnish

Instructions

  • Pat the salmon fillets dry and season both sides with salt and pepper.
  • In a large nonstick skillet over medium-high heat, melt 1 Tbsp butter with the olive oil. When the pan is hot, add the salmon fillets skin-side down (if they have skin). Cook until the skin is crisp and the fillets are about two-thirds opaque, about 4–5 minutes. Flip and cook for another 2–3 minutes until just cooked through. Transfer salmon to a plate and cover loosely with foil.
  • In the same skillet, reduce heat to medium and add the remaining 1 Tbsp butter. Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and turn golden, about 5 minutes.
  • Stir in the minced garlic and cook until fragrant, about 30 seconds.
  • Add the spinach and cook just until wilted, about 1–2 minutes.
  • Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer, then whisk in the lemon juice and Dijon mustard. Let the sauce thicken slightly, about 2–3 minutes.
  • Return the salmon to the pan, spooning the creamy sauce over the tops. Cook for 1–2 minutes more to reheat the fish and meld flavors.
  • Sprinkle with chopped parsley, adjust seasoning with salt and pepper as needed, and serve immediately.

 

 

Notes

  • Ingredient Quality: Opt for wild-caught salmon to maximize omega-3 content; choose firm, fresh mushrooms to ensure even browning.

  • Dairy-Free Swap: Replace heavy cream with coconut cream and butter with vegan margarine to maintain richness without dairy.

  • Spice Variations: Add red pepper flakes, chili oil, or smoked paprika during sauce-building for heat and depth.

  • Herb Enhancements: Finish with chopped dill or tarragon in place of parsley to complement the fish’s flavors.

  • Storage Reminder: Store sauce and salmon separately to preserve texture; reheat gently to avoid overcooking.

  • Pairing Suggestions: Serve on cauliflower rice, zucchini noodles, or alongside an arugula salad tossed in lemon vinaigrette for a fully balanced meal.

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Find it online: https://claradelish.com/healthy-garlic-butter-salmon-and-spinach-stuffed-mushrooms-a-weeknight-winner/