👩🍳 Instructions:
- Prep the Salmon:
Pat salmon fillets dry, season with salt, pepper, and paprika. - Cook the Salmon:
- Heat olive oil in a large skillet over medium-high heat.
- Sear salmon fillets 3-4 minutes per side (depending on thickness) until golden and just cooked through.
- Remove and set aside.
- Make the Creamy Garlic Butter Sauce:
- In the same skillet, melt butter.
- Add onion and garlic, sauté until fragrant (about 1 minute).
- Add mushrooms and cook until golden brown.
- Add the Creamy Base:
- Pour in chicken/vegetable broth, scraping up any browned bits from the pan.
- Stir in heavy cream and Parmesan cheese.
- Simmer for 3-5 minutes until slightly thickened.
- Add Spinach:
- Toss in spinach and stir until just wilted.
- Combine:
- Return salmon to the skillet, spoon sauce over the top, and cook for 1-2 minutes to heat through.
- Serve:
Garnish with fresh parsley or dill. Serve hot over rice, mashed potatoes, or pasta for a complete meal.
Would you like me to give you a low-carb version of this (lighter cream or no cream, but still creamy)? It works beautifully if you want to keep it a bit healthier.