Ingredients:
2 salmon fillets
1 tbsp olive oil
2 tbsp butter
2 cups fresh spinach
1 cup mushrooms, sliced
3 cloves garlic, minced
½ cup heavy cream
¼ cup chicken broth
1 tsp Dijon mustard
1 tsp fresh thyme (or ½ tsp dried)
Salt & black pepper, to taste
Directions:
Sear the Salmon – Heat olive oil in a pan over medium-high heat. Season salmon with salt and black pepper. Sear for 4-5 minutes per side until golden brown and cooked through. Remove from the pan and set aside.
Sauté the Mushrooms & Spinach – In the same pan, melt butter and add sliced mushrooms. Cook until softened (about 3-4 minutes). Add minced garlic and spinach, cooking until the spinach wilts.
Prepare the Sauce – Pour in chicken broth, heavy cream, Dijon mustard, and thyme. Stir well and let simmer for 2-3 minutes, allowing the sauce to thicken slightly.
Combine & Serve – Return the salmon to the pan, spooning the creamy sauce over the fillets. Serve hot with your favorite side—mashed potatoes, rice, or a light salad.
Prep Time: 5 minutes
Cook Time: 15 minutes
Calories: ~450 kcal per serving
Servings: 2
Variations
For a lighter version of this dish, you can substitute the heavy cream with full-fat coconut milk, which imparts a subtle tropical flavor while still creating a luxuriously creamy sauce.
If you’re not a fan of mushrooms, asparagus or sun-dried tomatoes make for an excellent replacement, adding a different texture and a bright, tangy note to the meal.
To completely transform the protein, the salmon can be easily swapped for chicken breasts or even large shrimp; just be sure to adjust the searing time accordingly to ensure they are cooked through without becoming tough.