Creamy Garlic Tuscan Salmon

Ingredients

4 salmon fillets (about 6 oz each, skin on or off)
Salt and black pepper, to taste
1 tbsp olive oil
1 tbsp butter

For the Creamy Garlic Sauce:

2 tbsp butter
3 cloves garlic, minced
1 cup mushrooms, sliced (white or cremini)
1½ cups baby spinach
1 cup heavy cream
½ cup grated Parmesan cheese
½ tsp Italian seasoning (or a mix of basil, oregano, thyme)
¼ tsp chili flakes (optional)
1 tbsp fresh parsley or dill, chopped (for garnish)
Juice of ½ lemon (optional)

Directions

Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.

Heat olive oil and butter in a large skillet over medium-high heat.

Place salmon skin-side down and cook for 4–5 minutes per side, until golden and cooked through.

Remove salmon from the pan and set aside.

In the same skillet, melt butter.

Add minced garlic and sauté for 30 seconds until fragrant.

Add mushrooms and cook for 3–4 minutes until tender.

Pour in heavy cream, then stir in Parmesan, Italian seasoning, and chili flakes.

Simmer gently (don’t boil) until slightly thickened — about 2–3 minutes.

Stir in baby spinach until wilted and coated in sauce.

Taste and adjust seasoning — add salt, pepper, and a squeeze of lemon juice for brightness.

Return salmon to the pan, spoon sauce over the top, and cook for another 1–2 minutes to heat through.

Garnish with fresh parsley or dill before serving.