Ingredients:
• 4 salmon fillets
• 2 tbsp olive oil
• Salt and black pepper (to taste)
• 3 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1 cup heavy cream
Optional additions:
• 1/4 cup grated Parmesan (for richness)
• Fresh parsley or thyme (for garnish)
• 1 tbsp butter (for extra flavor in the sauce)
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Instructions:
1. Prepare the Salmon:
• Pat salmon fillets dry and season both sides with salt and pepper.
• Heat 1 tbsp olive oil in a large skillet over medium-high heat.
• Sear salmon fillets skin-side down (if skin-on) for about 4 minutes, then flip and cook for another 3–4 minutes until just cooked through.
• Remove salmon from the pan and set aside.
2. Make the Sauce:
• In the same pan, add the remaining 1 tbsp olive oil (and butter if using).
• Add garlic and sauté for about 30 seconds until fragrant.
• Add mushrooms and cook for 4–5 minutes until softened and golden.
3. Finish the Cream Sauce:
• Pour in the heavy cream and stir well.
• (Optional: Add grated Parmesan now and stir until melted.)
• Let it simmer gently for 2–3 minutes until slightly thickened. Season with a pinch of salt and pepper if needed.
4. Return Salmon to Pan:
• Nestle the cooked salmon fillets back into the sauce and spoon sauce over the top.
• Simmer on low for another 2 minutes just to warm everything through.
