Difficulty Medium
Cook Time 25 min
Heat None
Rich, creamy salmon with garlic-butter mushrooms, fresh spinach, and a generous helping of Parmesan cheese. Pairs perfectly with lemon garlic Parmesan mashed potatoes for a restaurant-quality dinner at home.
✨ AI Summary Step-by-Step Cooking Guide Print Share Ingredients 4 salmon fillets (6 oz each) 3 tablespoons butter 8 cloves garlic, minced 2 shallots, finely diced 8 oz mushrooms, sliced 1 cup cherry tomatoes, halved 3 cups fresh spinach 1 cup heavy cream 1 cup grated Parmesan cheese 2 tablespoons fresh parsley, chopped Salt and black pepper to taste Directions 1 Season salmon fillets with salt and pepper. In a large skillet over medium-high heat, melt 1 tablespoon butter and sear salmon skin-side up for 4-5 minutes until golden. Flip and cook 3-4 minutes more. Remove salmon and set aside. 2 In the same skillet, melt remaining 2 tablespoons butter. Add garlic and shallots, cooking until fragrant, about 1 minute. 3 Add mushrooms and cherry tomatoes, cooking until mushrooms are golden and tomatoes start to soften, about 5 minutes. 4 Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and sauce thickens, about 2-3 minutes. 5 Add spinach and cook until just wilted, about 1 minute. Season sauce with salt and pepper to taste. 6 Return salmon to the skillet, spooning sauce over the top. Let simmer for 2 minutes to warm through. 7 Garnish with fresh parsley and serve immediately with lemon garlic Parmesan mashed potatoes.
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