Prep Salmon: Pat salmon fillets dry and season with salt and pepper on both sides.
Cook Salmon: Heat olive oil in a skillet over medium-high heat. Add salmon, skin-side down if applicable, and cook 3–4 minutes per side until golden and cooked through. Remove from the skillet and set aside.
Sauté Veggies: In the same skillet, melt butter. Add garlic and sauté for 30 seconds until fragrant. Add mushrooms and cook until softened, about 4 minutes.
Add Spinach: Stir in fresh spinach and cook until wilted, about 2 minutes. Season with salt and pepper.
Combine & Serve: Return salmon to the skillet and spoon garlic butter sauce and vegetables over the top. Serve hot with lemon wedges if desired.
Serving and Storage Tips
Best served immediately while salmon is tender and the sauce is warm.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the salmon.
Variations
Creamy Twist: Add ¼ cup heavy cream to the skillet after cooking the mushrooms for a richer sauce.
Herb Boost: Sprinkle fresh dill, parsley, or thyme over the salmon before serving.
Spicy Kick: Add a pinch of red pepper flakes while sautéing the garlic.
FAQ
Can I use frozen salmon?
Yes, thaw completely before cooking for best results.
Can this recipe be made in one pan?
Absolutely! Cook the salmon first, remove, then use the same pan for vegetables and sauce.
What sides go well with this dish?
Steamed rice, mashed potatoes, or roasted vegetables are perfect companions.
