Season & sear the salmon:
Pat salmon dry, season with salt & pepper.
Heat olive oil in a large skillet over medium-high.
Add salmon (skin-side down if using skin) and cook 4–5 mins per side until golden. Transfer to a plate.
Sauté the mushrooms:
In the same skillet, melt 1 tbsp butter. Add mushrooms and cook 5–6 mins until browned.
Wilt the spinach:
Add spinach, lemon juice, and a pinch of salt. Toss until wilted (1–2 mins). Push veggies to one side.
Make the garlic butter sauce:
Reduce heat to medium. Melt remaining 2 tbsp butter in the empty side of the pan.
Add garlic, thyme, and red pepper flakes (if using). Sauté 30 seconds until fragrant.
Combine & serve:
Return salmon to the pan, spooning sauce over it. Sprinkle with parsley.
Optional: Squeeze extra lemon on top.
Tips & Variations
Crispy skin tip: Press salmon gently with a spatula while searing to prevent curling.
Extra creamy? Stir in 2 tbsp heavy cream or a splash of white wine with the garlic butter.
Veggie swaps: Try asparagus or zucchini instead of spinach.
Side suggestions: Serve with mashed potatoes, rice, or crusty bread to soak up the sauce!
This garlic butter salmon is elegant enough for date night but easy enough for weeknights.
Want an air fryer or baked version? Let me know!
ADVERTISEMENT
