One Pan Seared Salmon with Creamy Spinach and Mushrooms

Crispy-skinned seared salmon in a creamy parmesan sauce with burst tomatoes, mushrooms and spinach — a glow-up dinner in one pan.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Main Course

Cuisine: American

Keyword: The Cooking Mawma

Servings: servings

4 to 5 6 oz wild caught salmon fillets, patted dry, seasoned with 1 tsp salt and 1/2 tsp pepper
2 tbsp olive oil
3 tbsp butter
1/4 cup any type broth veggie or chicken
5 garlic cloves minced
2 cups cherry tomatoes halved
1 cup mushrooms sliced
2 large handfuls of spinach
1 cup heavy cream
1/2 cup parmesan cheese grated
5 basil leaves chopped

Pat dry the salmon filets and season with salt and pepper.
In a large deep frying pan, add the oil on medium-high heat. Place the salmon skin-side down and gently press the top with a spatula. Reduce heat to medium and cook for 7-8 minutes, or until the salmon begins to change color and gets paler about two-thirds up the sides.
Flip the salmon and cook another 2 minutes (internal temp should read at least 125°F). Remove from the pan.
Add the butter and broth and deglaze the pan, scraping any brown bits from the bottom. Add the garlic and cook about 30 seconds.
Add the tomatoes and a pinch of salt and simmer on medium until they begin to burst (about 5 minutes). Stir in the mushrooms and spinach and cook 1-2 minutes, until they begin to wilt.
Stir in the heavy cream, parmesan cheese and basil. Reduce heat to low and simmer 3-5 minutes, allowing the sauce to thicken.
Place the salmon back in the pan and spoon some sauce on top, letting it cook another 2-3 minutes.
Serve with rice, vegetables or any side of your choice. Enjoy!