A rich, creamy, and low-carb dinner that’s quick to make and full of protein and veggies. Perfect for a weeknight or special dinner!
🥗 Ingredients (Serves 2)
- 2 salmon fillets (6–8 oz each)
- 1 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced
- 2 cups fresh spinach
- ¼ cup chicken or vegetable broth (optional, for thinning sauce)
- 2 tbsp grated Parmesan cheese (optional)
- Salt and pepper, to taste
- Lemon wedges, for serving
👩🍳 Directions
- Season the salmon: Pat salmon fillets dry and season both sides with salt and pepper.
- Cook the salmon: Heat olive oil in a large skillet over medium heat. Add salmon fillets skin-side down (if applicable) and cook 4–5 minutes per side, until golden brown and cooked through. Remove salmon from skillet and set aside.
- Sauté the garlic: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Cook the mushrooms: Add sliced mushrooms and cook 3–4 minutes until tender and lightly browned.
- Wilt the spinach: Stir in the spinach and cook until wilted. If you want a creamier sauce, add ¼ cup broth to loosen it.
- Add Parmesan (optional): Stir in grated Parmesan until melted and creamy. Adjust salt and pepper to taste.
- Combine and serve: Return salmon to the skillet to warm through. Serve immediately with a squeeze of fresh lemon juice over the top.
💡 Tips:
- Add a pinch of red pepper flakes for a subtle kick.
- Serve with cauliflower rice, zucchini noodles, or a side salad for a full meal.
- Leftovers keep well in the fridge for 1–2 days.
