When I want a flavorful, nutritious dinner that’s both elegant and quick, I always go for this Garlic Butter Salmon with Spinach and Mushrooms. The seared salmon is rich and buttery, while the garlicky mushrooms and tender spinach add earthiness and freshness. It’s a one-pan wonder that comes together in no time and makes me feel like I’m eating at a fine restaurant—without the effort.

Why You’ll Love This Recipe

I love this recipe because it’s packed with flavor, loaded with protein and healthy greens, and still feels indulgent thanks to the garlic butter sauce. It’s a balanced meal on its own, and it’s all made in one pan, which makes cleanup a breeze. Plus, the combination of salmon, spinach, and mushrooms is just timeless—it always works.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 salmon fillets (skin-on or skinless, about 6 oz each)
2 tablespoons olive oil
3 tablespoons unsalted butter
4 cloves garlic, minced
1½ cups mushrooms, sliced (I use cremini or button)
4 cups fresh baby spinach
Salt and pepper, to taste
Juice of half a lemon
Optional garnish: lemon wedges, chopped parsley

Directions

Prep the salmon:
I pat the salmon dry and season both sides with salt and pepper.
Sear the salmon:
In a large skillet over medium-high heat, I heat olive oil. I place the salmon fillets skin-side down and cook for about 4–5 minutes until the skin is crispy and the salmon is mostly cooked through. I flip and cook for another 2–3 minutes. Then I remove the salmon and set it aside on a plate.
Sauté mushrooms:
In the same pan, I lower the heat to medium, melt the butter, and add the sliced mushrooms. I cook them for about 5–6 minutes until browned and softened.
Add garlic and spinach:
I stir in the minced garlic and cook for 1 minute until fragrant. Then I add the spinach and cook for 1–2 minutes until wilted.
Return salmon to the pan:
I place the salmon back in the skillet, spoon some of the garlic butter and veggies over the fillets, and squeeze in fresh lemon juice. I let everything simmer for 1–2 more minutes to blend the flavors.
Serve:
I serve the salmon hot with a spoonful of the garlic butter spinach and mushrooms on the side. A squeeze of lemon and a sprinkle of parsley finishes it off.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Creamy version: I stir in a splash of cream or a spoonful of cream cheese for a richer sauce.
Spicy kick: I add a pinch of red pepper flakes when sautéing the garlic.
Herb twist: I mix in fresh thyme or dill for extra aroma.
No mushrooms? I replace them with zucchini or cherry tomatoes.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days.
To reheat, I use a skillet over low heat with a splash of water or broth to keep the salmon moist. I avoid the microwave to prevent drying it out.

FAQs

Can I use frozen salmon?

Yes, I just make sure it’s fully thawed and patted dry before cooking so it sears properly.

What type of mushrooms work best?

I use cremini, white button, or baby bella. Shiitake also adds great flavor if I have them.

Can I make this dairy-free?

Yes, I substitute the butter with more olive oil or use a vegan butter alternative.

Is it okay to bake the salmon instead?

Definitely. I bake the salmon at 400°F for about 12–14 minutes, then sauté the mushrooms and spinach separately and serve it all together.

What should I serve this with?

This dish pairs well with rice, mashed potatoes, quinoa, or even crusty bread to soak up that garlicky butter.

Conclusion

This Garlic Butter Salmon with Spinach and Mushrooms is one of those easy dinners that feels special every time I make it. It’s quick, packed with flavor, and healthy enough to make me feel good about going back for seconds. If I’m ever in need of a go-to salmon recipe, this is the one I count on.