Preparation

Step 1: Season and Sear the Salmon

Pat the salmon fillets dry with a paper towel. Season them with paprika, salt, and black pepper on both sides. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, place the salmon fillets skin-side down and sear for about 4-5 minutes on each side until golden brown and cooked through. Once done, transfer the salmon to a plate and set it aside.

Step 2: Sauté the Garlic and Mushrooms

In the same skillet, reduce the heat to medium-low and add 2 tablespoons of butter. Allow the butter to melt, then add the minced garlic. Sauté for about 1 minute until fragrant. Next, add the sliced mushrooms and cook for 3-4 minutes until they become tender and slightly golden. Stir occasionally to prevent burning.

Step 3: Add Spinach

Once the mushrooms have softened, add the chopped fresh spinach to the skillet. Stir well and cook for 1-2 minutes until the spinach wilts and blends into the mixture. This step enhances the nutritional value and brings vibrant color to the sauce.

Step 4: Prepare the Creamy Sauce

Pour in the heavy cream and vegetable broth, stirring continuously. Add the grated Parmesan cheese, Italian seasoning, salt, and black pepper to taste. Let the sauce simmer for 3-4 minutes until it thickens slightly, stirring occasionally. The Parmesan cheese will add depth to the creamy sauce, making it extra rich and flavorful.

Step 5: Return the Salmon to the Skillet

Gently place the seared salmon fillets back into the skillet, nestling them into the creamy sauce. Spoon some of the sauce over the fillets to coat them evenly. Let the salmon simmer for 1-2 minutes to absorb the flavors and heat through. Be careful not to overcook the salmon, as it should remain tender and juicy.