Description
A quick and nutritious weeknight meal featuring tender salmon fillets seared in garlic butter paired with juicy spinach-stuffed mushrooms and a creamy low-carb sauce.
Ingredients
Scale
- 4 salmon fillets, wild-caught
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 12 cremini or white button mushrooms, sliced
- 2 cups fresh baby spinach
- 1/2 cup heavy cream
- 1/4 cup low-sodium chicken broth
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish
- Optional: garlic powder, red pepper flakes, coconut cream (for dairy-free)
Instructions
- Pat salmon fillets dry and season both sides with salt, pepper, and optionally garlic powder. Let rest 10 minutes at room temperature.
- Heat olive oil and butter in a nonstick skillet over medium-high heat until shimmering.
- Place salmon skin-side down; cook 4–5 minutes until skin is crisp and golden.
- Flip salmon and cook 2–3 minutes until center is just opaque. Remove and tent with foil.
- Add mushrooms to skillet in a single layer; cook undisturbed 2–3 minutes until golden on one side.
- Stir mushrooms and cook 3–4 more minutes until caramelized and liquid evaporates. Season with salt and pepper.
- Add minced garlic and cook 30 seconds until fragrant.
- Add spinach and cook, stirring, until wilted (1–2 minutes).
- Pour in heavy cream and chicken broth, scraping browned bits from pan.
- Simmer 2–3 minutes until sauce thickens slightly.
- Whisk in lemon juice and Dijon mustard; adjust seasoning.
- Return salmon to skillet, nestle into sauce, and spoon sauce over fillets.
- Heat 1–2 minutes until salmon reaches 125–130°F internal temperature.
- Garnish with chopped parsley and serve immediately with preferred low-carb sides.
Notes
Use wild-caught salmon for best flavor and omega-3 content. For dairy-free, substitute coconut cream and vegan butter. Avoid overcrowding mushrooms for even browning. Rest salmon after cooking for moist, tender fillets.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with mushrooms
- Calories: 420
- Sugar: 2g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 110mg