Description
A rich, creamy, one-skillet dish that brings together garlic butter salmon, sautéed spinach, and earthy mushrooms in a luscious parmesan cream sauce. Perfect for busy weeknights or impressive weekend dinners, this healthy salmon recipe is high in protein, keto-friendly, and great for meal prep.
Ingredients
Scale
- 4 salmon fillets (about 5–6 oz each, skin-on or skinless)
- 1/2 medium onion, thinly sliced
- 1/2 pound oyster mushrooms, sliced (or substitute with cremini, shiitake, or white mushrooms)
- 3 cups baby spinach leaves, loosely packed
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon olive oil (optional, for searing salmon if not using all butter)
- 1 cup heavy cream
- 1/3 cup grated Parmesan cheese
- Salt and pepper, to taste
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Juice of 1/2 lemon (optional, to brighten the flavor)
Instructions
- Pat salmon fillets dry and season with salt and pepper.
- In a skillet, melt butter and sear salmon (skin-side down) 4–5 minutes per side. Remove and set aside.
- In the same pan, sauté sliced onion and mushrooms until soft and golden. Add garlic and cook 30 seconds.
- Pour in heavy cream and add parmesan. Stir until smooth and creamy.
- Toss in baby spinach and let it wilt.
- Return salmon to the skillet. Spoon sauce over top and let it warm through.
- Serve hot with your favorite side or low-carb base.
Notes
- Make it dairy-free by swapping cream with coconut cream and using vegan cheese/butter.
- Add chili flakes or lemon zest for a flavor boost.
- Store leftovers in the fridge up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 420kcal
- Sugar: 2g
- Sodium: 380mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 95mg