Pan-Seared Salmon with Creamy Mushroom and Spinach Sauce

Pan-Seared Salmon with Creamy Mushroom and Spinach Sauce

Ingredients:

• For the Salmon:
  • 4 salmon fillets
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
• For the Creamy Mushroom and Spinach Sauce:
  • 2 tablespoons unsalted butter
  • 8 ounces (225g) mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 cup (240ml) heavy cream
  • 1/4 cup (60ml) chicken or vegetable broth
  • 2 cups (60g) fresh spinach
  • Salt and pepper, to taste
  • 1 tablespoon chopped fresh parsley (for garnish)

Instructions:

1. Prepare the Salmon:
   • Season the salmon fillets with salt and pepper on both sides.
   • Heat olive oil in a large skillet over medium-high heat.
   • Add the salmon fillets, skin side down, and cook for 4-5 minutes until the skin is crispy.
   • Flip the fillets and cook for another 3-4 minutes until the salmon is cooked through.
   • Remove the salmon from the skillet and set aside.
2. Make the Sauce:
   • In the same skillet, melt the butter over medium heat.
   • Add the sliced mushrooms and sauté for about 5 minutes, until they are tender and golden.
   • Add the minced garlic and cook for another minute until fragrant.
   • Pour in the heavy cream and broth, stirring to combine.
   • Bring the mixture to a simmer and cook until the sauce thickens slightly, about 3-4 minutes.
   • Add the fresh spinach to the skillet and cook until wilted.
   • Season the sauce with salt and pepper to taste.
3. Combine and Serve:
   • Return the salmon fillets to the skillet, placing them on top of the sauce.
   • Spoon some of the sauce over the salmon and garnish with chopped fresh parsley.
4. Enjoy:
   • Serve the salmon with the creamy mushroom and spinach sauce immediately. Pair it with your choice of side, such as rice or mashed potatoes.

This pan-seared salmon with a creamy mushroom and spinach sauce is a delightful dish that combines rich flavors and textures. Let me know if you have any questions or if you’d like to make any adjustments!