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Looking for a rich and comforting salmon recipe? This Salmon with Spinach, Mushrooms, and Cream Sauce is just what you need. It’s full of flavor, easy to make, and looks beautiful on the plate. You get tender salmon, creamy sauce, fresh spinach, and savory mushrooms—all in one pan.
Whether you’re cooking for a special dinner or a cozy night at home, this dish delivers. It’s simple enough for a weeknight meal and elegant enough for guests. Let’s walk through each step and bring this creamy salmon dish to life.
Why You’ll Love This Salmon with Spinach, Mushrooms, and Cream Sauce
- ✅ One-pan cooking makes cleanup easy
- ✅ Simple ingredients with big flavor
- ✅ Customizable for different diets
- ✅ Elegant presentation with minimal effort
- ✅ Healthy fats, protein, and leafy greens in one meal
This recipe is the perfect mix of creamy, savory, and fresh. The salmon is seared until golden, the spinach adds color and nutrients, and the mushrooms give a deep, earthy flavor. The cream sauce ties everything together with a rich, silky finish.
Ingredients
Here’s everything you’ll need to make this dish:
- 4 salmon fillets (about 6 oz each)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced (cremini, button, or shiitake)
- 2 cups fresh spinach leaves
- 1 cup heavy cream
- ½ cup chicken broth (or vegetable broth)
- ½ cup grated Parmesan cheese
- 1 teaspoon lemon juice (optional)
Ingredient Tips:
- Salmon: Use wild-caught if possible. It has better flavor and texture than farmed salmon. Make sure it’s fresh and descaled if the skin is on.
- Mushrooms: Cremini or shiitake work best. They have deeper flavor than white button mushrooms.
- Spinach: Baby spinach wilts quickly and looks great in cream sauces.
- Cream: Use full-fat heavy cream for the richest result.
- Cheese: Freshly grated Parmesan melts better than pre-packaged.
Step-by-Step Instructions
Step 1: Season the Salmon
Pat the salmon fillets dry with a paper towel. This helps them sear better. Season both sides with salt and pepper. Let them rest for 10 minutes before cooking.
Drying the salmon and letting it rest ensures an even sear and juicy center.
Step 2: Sear the Salmon
Heat olive oil in a large skillet over medium-high heat. Place the salmon skin-side down and sear for about 4–5 minutes. Flip carefully and cook the other side for 3–4 more minutes, or until golden and almost cooked through. Remove the salmon and set aside.
Don’t overcrowd the pan. If needed, sear the fillets in batches to keep the pan hot and the skin crisp.
Step 3: Sauté Garlic and Mushrooms
Lower the heat to medium. Add butter to the same skillet. Once melted, stir in the minced garlic. Cook for 30 seconds until fragrant. Add the sliced mushrooms. Stir occasionally for 5 minutes until they are golden and soft.
Don’t rush the mushrooms—letting them brown builds deep, savory flavor.
Step 4: Add the Spinach
Add the fresh spinach to the skillet. Stir gently until wilted, about 2–3 minutes. It will shrink down quickly as it cooks.
The spinach adds color, texture, and nutrients. It also balances the richness of the sauce.
Step 5: Make the Cream Sauce
Pour in the chicken broth and heavy cream. Stir to combine and bring to a gentle simmer. Let the sauce cook for 3–4 minutes to thicken slightly.
Keep the heat low to avoid boiling. A gentle simmer helps the sauce stay smooth.
Step 6: Add Parmesan and Season
Stir in the grated Parmesan. Let it melt into the sauce. Add salt and pepper to taste. Squeeze in the lemon juice if you want a fresh, bright finish.
Parmesan adds depth and saltiness. The lemon juice cuts the richness and lifts the flavor.
Step 7: Return Salmon to the Pan
Place the seared salmon fillets back into the skillet. Spoon some of the sauce over each one. Simmer for 2–3 more minutes until the salmon is heated through and cooked to your liking.
Letting the salmon sit in the sauce infuses it with flavor and keeps it moist.
Serving Suggestions
This dish is rich and satisfying on its own, but it pairs well with sides too. Try it with:
- Steamed white or brown rice – a neutral base to soak up the sauce
- Mashed potatoes or cauliflower mash – smooth and comforting
- Pasta – linguine or fettuccine works great
- Crusty bread – perfect for dipping in the creamy sauce
- Simple green salad – for a fresh, crisp contrast
Garnish with chopped parsley, lemon zest, or a sprinkle of extra Parmesan for a beautiful finish.
Tips for Success
- Use a heavy skillet like cast iron or stainless steel to get a good sear.
- Don’t overcook the salmon. It should flake easily but still be moist inside.
- Stir the sauce gently to prevent it from separating.
- Taste and adjust seasoning before serving. A little salt or acid can make a big difference.
- Make it ahead: You can prep the sauce and sear the salmon early, then finish cooking just before serving.
Variations and Substitutions
This recipe is flexible and easy to adapt. Try these ideas:
- Dairy-free: Use coconut cream and nutritional yeast instead of cream and Parmesan.
- Vegetarian: Swap the salmon for tofu or chickpeas and use vegetable broth.
- Low-carb: Skip rice or pasta and serve with cauliflower rice or zoodles.
- Herb twist: Add fresh dill, thyme, or tarragon for an herbal note.
- Spicy: Add red pepper flakes or a splash of hot sauce for heat.
Health Benefits
While this dish feels indulgent, it offers several nutritional perks:
- Salmon is high in omega-3 fatty acids, which support heart and brain health.
- Spinach is loaded with iron, vitamin K, and antioxidants.
- Mushrooms provide B vitamins and immune-boosting compounds.
- Garlic supports the immune system and adds flavor without extra fat.
Together, these ingredients create a delicious, well-rounded, and nutritious meal.
Wine and Drink Pairings
To elevate the meal, pair it with:
- White wine like Sauvignon Blanc or Chardonnay
- Sparkling water with lemon or lime
- Light rosé for a fruitier balance
- Non-alcoholic cider for a fresh finish
Choose drinks that balance the creamy richness of the sauce and complement the fish.
Storage and Reheating
Have leftovers? Here’s how to store and reheat them:
- Store in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove over low heat or in the microwave at 50% power.
- Add a splash of broth or cream when reheating to loosen the sauce.
- Avoid overcooking when reheating to keep the salmon moist.
Frequently Asked Questions
Can I use frozen salmon?
Yes, just thaw it completely and pat dry before cooking.
What’s the best mushroom to use?
Cremini or shiitake offer the most flavor, but white button mushrooms work too.
Can I make the sauce ahead of time?
Yes! The sauce can be made up to a day ahead. Reheat gently and stir before adding salmon.
How do I know when the salmon is done?
The flesh should be opaque and flake easily with a fork. An internal temp of 125–130°F is ideal for moist salmon.
Final Thoughts
This Salmon with Spinach, Mushrooms, and Cream Sauce is a dish you’ll come back to again and again. It’s elegant but easy, rich but balanced, and full of satisfying flavor.
Whether served with pasta, rice, or salad, it brings comfort and style to your table. Make it once and it might just become a new favorite in your kitchen.
So grab your skillet, gather your ingredients, and enjoy a meal that’s nourishing, beautiful, and downright delicious.
