Salmon with CREAMY Mushroom Sauce | Easy, Quick, and Delicious

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

white wine

🥗Healthier: white grape juice

💰Cheaper: chicken broth

White grape juice adds sweetness without alcohol

Heat a large fry pan over medium heat and add 2 tbsp of extra virgin olive oil.

Pat 4 salmon fillets dry and season with sea salt and black pepper on both sides.

Add salmon fillets to the pan skin side down and cook for about 3 minutes per side until cooked through.

Remove salmon from the pan and set aside.

In the same pan, add 1 small finely chopped onion and 4 roughly chopped garlic cloves, stirring continuously for about 3 minutes until onions are slightly translucent.

Add 8 oz of thinly sliced button mushrooms and season with sea salt, cooking for about 6-8 minutes until lightly sautéed and water has cooked off.

Stir in 1 tbsp of all-purpose flour and cook for 2 minutes to remove the raw flavor.

Pour in 1/2 cup of low fat milk and 1/2 cup of vegetable broth, mixing until a slightly creamy sauce forms, about 4 minutes.

Add 2 tbsp of chopped parsley and season with sea salt and black pepper, mixing well.

Return the salmon fillets to the pan and spoon sauce over them, simmering for 1-2 minutes until heated through.

Serve directly from the pan topped with fresh lemon juice, cracked black pepper, and chopped chives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens