Garlic Butter Salmon with Spinach and Mushrooms
Easy Homemade Garlic Butter Salmon with Spinach and Mushrooms (Healthy & Traditional)
There’s something so comforting about a skillet dinner — especially when it’s Garlic Butter Salmon with Spinach and Mushrooms. That buttery, garlicky sauce coating tender salmon and wilted greens is the kind of meal that feels both traditional and delightfully easy to make any night of the week. Serve it for a cozy weeknight dinner, an elegant Sunday family meal, or a light holiday plate when you want something healthy that still feels special.
🧂 Ingredients:
- 2 salmon fillets (6–8 oz each), skin-on or skinless, patted dry
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter (or ghee for lactose-free)
- 3 garlic cloves, finely minced
- 1 cup mushrooms, sliced (cremini or baby bella work well)
- 2 cups fresh spinach leaves, washed and stems removed
- 1 tablespoon fresh lemon juice (about 1/2 lemon)
- 1/4 cup low-sodium chicken or vegetable broth (or dry white wine)
- 1 teaspoon chopped fresh parsley (optional, for garnish)
- Lemon wedges, for serving
Optional add-ins:
- 1/4 cup cherry tomatoes, halved
- 1/4 teaspoon red pepper flakes for heat
- 1 tablespoon capers for a briny kick
👩🍳 Directions:
- Season the salmon lightly with salt and pepper on both sides. Let sit at room temperature for 10–15 minutes while you prep veggies.
- Heat the olive oil in a large skillet over medium-high heat until shimmering (about 1–2 minutes).
- Place salmon skin-side down (if using skin-on) and cook undisturbed for 4–5 minutes until skin is crisp and the edges are opaque. For skinless, cook for 3–4 minutes on the first side.
- Flip the salmon gently and move it to one side of the pan. Add butter to the empty side of the skillet and let it melt (about 30 seconds).
- Add minced garlic and mushrooms to the butter. Sauté for 2–3 minutes until mushrooms are golden and garlic is fragrant — stir often to avoid burning.
- Pour in the broth or wine and lemon juice, scraping up any browned bits from the pan (deglazing). Simmer 1–2 minutes until the liquid reduces slightly.
- Add spinach to the skillet and toss for 1–2 minutes until wilted. Spoon the garlic butter sauce and mushrooms over the salmon.
- Continue cooking until salmon reaches desired doneness: 125–130°F for medium-rare, 135°F for medium, or 145°F if you prefer fully cooked (USDA recommends 145°F). This usually adds 2–4 minutes after flipping, depending on thickness.
- Remove from heat, spoon extra sauce over the fillets, garnish with chopped parsley and lemon wedges, and serve immediately.
Total active time: ~20–25 minutes. Total time: ~30 minutes.
💡 Tips & Variations:
- Tip: Pat salmon dry before seasoning — dryer surface gives a better sear.
- Tip: Don’t overcrowd the skillet. If making more fillets, cook in batches to keep that beautiful crust.
- Tip: Let the salmon rest 2 minutes off heat before serving so juices settle.
Healthy swaps:
- Dairy-free: Use olive oil + dairy-free butter or ghee instead of unsalted butter.
- Low-carb / Keto: Serve over cauliflower rice or zucchini noodles. The recipe itself is naturally low-carb.
- Gluten-free: This recipe is gluten-free — just double-check broth/wine labels.
- Vegan alternative: Swap salmon for thick marinated tofu steaks or seared king oyster mushroom “steaks” and use vegan butter.
Serving ideas:
- Over buttery mashed potatoes, quinoa, or whole-grain rice for a heartier plate.
- With crusty bread to soak up the garlic butter sauce.
- Pair with a crisp green salad or roasted asparagus for a balanced meal.
Storage:
- Refrigerator: Store leftovers in an airtight container up to 2–3 days. Reheat gently in a skillet over low heat to avoid drying out.
- Freezer: Salmon can be frozen up to 3 months, but texture may change. Thaw overnight in fridge before reheating.
🩺 Health & Lifestyle Tie-in:
Salmon is an excellent source of high-quality protein and heart-healthy omega-3 fatty acids, which support brain and cardiovascular health. Filling your plate with nutrient-dense meals like Garlic Butter Salmon with Spinach and Mushrooms can be a small but meaningful step toward long-term wellness — and potentially fewer trips to the doctor. Eating well today is an investment in tomorrow’s health (and sometimes in lower health-related expenses down the road).
❤️ Conclusion:
This Garlic Butter Salmon with Spinach and Mushrooms recipe is fast, comforting, and feels a little bit fancy while staying completely doable any night of the week. If you make it, I’d love to see your dinner — tag me or drop a photo in the comments. Happy cooking and enjoy every buttery, garlicky bite!
Garlic Butter Salmon with Spinach and Mushrooms
Ingredients
Method
- Season the salmon lightly with salt and pepper on both sides. Let sit at room temperature for 10–15 minutes while you prep veggies.
- Heat the olive oil in a large skillet over medium-high heat until shimmering (about 1–2 minutes).
- Place salmon skin-side down (if using skin-on) and cook undisturbed for 4–5 minutes until skin is crisp and the edges are opaque. For skinless, cook for 3–4 minutes on the first side.
- Flip the salmon gently and move it to one side of the pan. Add butter to the empty side of the skillet and let it melt (about 30 seconds).
- Add minced garlic and mushrooms to the butter. Sauté for 2–3 minutes until mushrooms are golden and garlic is fragrant — stir often to avoid burning.
- Pour in the broth or wine and lemon juice, scraping up any browned bits from the pan (deglazing). Simmer 1–2 minutes until the liquid reduces slightly.
- Add spinach to the skillet and toss for 1–2 minutes until wilted. Spoon the garlic butter sauce and mushrooms over the salmon.
- Continue cooking until salmon reaches desired doneness: 125–130°F for medium-rare, 135°F for medium, or 145°F for fully cooked. This usually adds 2–4 minutes after flipping, depending on thickness.
- Remove from heat, spoon extra sauce over the fillets, garnish with chopped parsley and lemon wedges, and serve immediately.
