Serves: 2
Prep: 10 min
Cook: 20–25 min
Total: ~35 min
Ingredients
For the salmon
- 2 salmon fillets, about 180–220 g each, skin removed if desired
- 1 tbsp olive oil
- 1 tbsp butter
- 3 garlic cloves, finely minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp dried Italian herbs
- 1 tsp lemon juice
For the vegetables
- 200 g fresh mushrooms, sliced
- 150–200 g fresh spinach
- 1 tbsp butter or olive oil
- 1 garlic clove, minced
- Salt and black pepper to taste
For the creamy herb sauce
- 1 tbsp butter
- 2 garlic cloves, minced
- 200 ml heavy cream
- 100 ml chicken or vegetable stock
- 40 g Parmesan, finely grated
- 1 tsp Dijon mustard
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh dill, finely chopped
- ½ tsp black pepper
- 1–2 tsp lemon juice
- Salt to taste
Method
1. Prepare the salmon
Pat the salmon completely dry with paper towels.
Season both sides with salt, black pepper, paprika and Italian herbs.
Heat olive oil in a large skillet over medium-high heat.
Place the salmon in the hot pan and sear for approximately 3–4 minutes per side, until deeply golden and caramelized.
Add 1 tbsp butter and minced garlic during the final minute. Spoon the melted garlic butter over the salmon.
Remove the salmon and set aside. Do not clean the pan—those browned bits are important for the sauce.
2. Cook the mushrooms
Add another tablespoon of butter or olive oil to the same skillet.
Add the sliced mushrooms in a single layer.
Cook for 4–6 minutes, stirring occasionally, until they become golden brown and caramelized.
Season lightly with salt and pepper.
Add the minced garlic and cook for another 30 seconds.
3. Add the spinach
Add the fresh spinach directly to the mushrooms.
Cook for 1–2 minutes, tossing continuously, until the spinach is wilted but still vibrant green.
Transfer the vegetables to one side of the pan or temporarily remove them.
4. Make the creamy sauce
Reduce the heat to medium-low.
Add 1 tbsp butter to the skillet.
Add the minced garlic and cook for about 30 seconds.
Pour in the chicken or vegetable stock and scrape the bottom of the pan with a wooden spoon to release the caramelized salmon and mushroom flavors.
Simmer for 1–2 minutes.
Add the heavy cream and Dijon mustard.
Simmer gently for 3–4 minutes, stirring occasionally. Do not boil aggressively.
Add the Parmesan and stir until completely melted and the sauce becomes smooth and creamy.
Add parsley, dill, black pepper and lemon juice.
Taste and adjust the salt.
If the sauce becomes too thick: add a splash of stock or cream.
If it’s too thin: simmer another 1–2 minutes.
5. Finish the salmon
Return the mushrooms, spinach and salmon to the skillet.
Spoon the creamy sauce over the salmon.
Cover loosely and cook on low heat for 2–3 minutes, just until the salmon is heated through and reaches your preferred doneness.
Finish with a small squeeze of fresh lemon juice.
Professional plating
For the same look as your photo:
- Spoon a generous layer of creamy sauce onto a wide white plate.
- Place a bed of sautéed spinach in the center.
- Arrange several golden mushrooms around the spinach.
- Place the salmon fillet diagonally on top.
- Spoon additional cream sauce over the center of the salmon, allowing some to run naturally down the sides.
- Add a few pieces of mushroom around the salmon.
- Finish with finely chopped parsley and a tiny amount of cracked black pepper.
- Serve immediately while the sauce is glossy and the salmon is hot.
Chef’s tip
For the deep golden crust shown in the photo, the salmon must be very dry before searing and the pan must already be hot. Don’t move the salmon for the first 3 minutes—this allows the crust to develop properly.