Garnish with parsley and serve hot with mashed potatoes, rice, or pasta.
Notes
You can use coconut cream instead of heavy cream for a dairy-free version.
Use baby spinach for the best texture.
Don’t overcook the salmon — it should be moist and flaky.
Tips
If you like extra flavor, squeeze a bit of lemon juice on top before serving.
Use a non-stick or cast-iron skillet for perfect searing.
Double the sauce ingredients if serving with pasta.
Servings
Serves: 2
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Nutritional Info (Per Serving, Approx.)
Calories: 480 kcal
Protein: 38 g
Fat: 35 g
Carbohydrates: 6 g
Fiber: 2 g
Health Benefits
Salmon: High in omega-3 fatty acids — good for heart and brain health.
Spinach: Rich in iron, magnesium, and vitamins A, C, and K.
Garlic: Helps reduce inflammation and boosts immunity.
Mushrooms: Low-calorie source of antioxidants and vitamin D.
Q&A
Q: Can I use frozen salmon?
A: Yes, just thaw it completely and pat dry before cooking.
Q: Can I substitute the cream?
A: You can use coconut cream or half-and-half for a lighter option.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 2 days. Reheat gently on low heat.
Q: What can I serve it with?
A: Rice, mashed potatoes, steamed veggies, or garlic bread pair perfectly.
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