Garlic Butter Salmon with Spinach & Mushrooms

Instructions:

1. Season the salmon fillets on both sides with salt, black pepper, and paprika.
2. Heat the olive oil in a large skillet over medium-high heat. Sear the salmon for 4 to 5 minutes per side, until golden and cooked through. Remove and set aside.
3. In the same skillet, melt the butter and add the garlic. Sauté for about 30 seconds, until fragrant.
4. Add the mushrooms and cook for 4 to 5 minutes, until browned and tender.
5. Pour in the broth and heavy cream, then stir in the Italian seasoning and Parmesan cheese. Simmer for 3 to 4 minutes, until slightly thickened.
6. Add the spinach and cook just until wilted.
7. Return the salmon to the skillet, spoon the sauce over the fillets, and simmer for 2 minutes.
8. Garnish with fresh parsley or chives and serve warm.

Variations

• Add a squeeze of lemon juice for a brighter finish.
• Use half-and-half instead of heavy cream for a lighter sauce.
• Substitute kale for spinach for a heartier green.
• Add red pepper flakes for a touch of heat.

Tips

• Do not overcook the salmon; it should flake easily and remain moist.
• Sear the salmon first to develop flavor, then finish it gently in the sauce.
• Freshly grated Parmesan melts more smoothly into the cream sauce.
• Let the sauce simmer gently to avoid separating.