Creamy Garlic Butter Salmon with Spinach & Mushrooms

For a lighter version of this dish, you can substitute the heavy cream with full-fat coconut milk, which imparts a subtle tropical flavor while still creating a luxuriously creamy sauce.

If you’re not a fan of mushrooms, asparagus or sun-dried tomatoes make for an excellent replacement, adding a different texture and a bright, tangy note to the meal.

To completely transform the protein, the salmon can be easily swapped for chicken breasts or even large shrimp; just be sure to adjust the searing time accordingly to ensure they are cooked through without becoming tough.

If you enjoy a more herbaceous profile, consider stirring in a tablespoon of fresh dill or tarragon at the very end of preparing the sauce; these herbs pair beautifully with salmon and cream.

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