Garlic Herb Salmon with Creamed Spinach and Mushrooms

by Holly Roelofsz-15 July 2026Easy

Garlic Herb Salmon with Creamed Spinach and Mushrooms

Servings2

A low-carb, high-protein salmon dinner baked with garlic and herbs, served over rich creamed spinach and mushrooms. Simple to prepare, satisfying, and ideal for a low-sugar, high-protein evening meal.

Method

0
Preheat the oven to 200 C.
1
Pat the salmon fillet dry with paper towels and place it on a baking tray lined with baking paper.
2
In a small bowl, mix 5 ml olive oil, half of the minced garlic, half of the salt, half of the black pepper, the dried thyme, dried oregano, and lemon zest. Spread this mixture evenly over the top of the salmon.
3
Bake the salmon for 12 to 15 minutes, or until it flakes easily with a fork and is just cooked through. Adjust time based on thickness of the fillet.
4
While the salmon bakes, finely dice the onion, slice the mushrooms, and roughly chop the spinach.
5
Heat the remaining 5 ml olive oil and the butter in a large pan over medium heat.
6
Add the diced onion and cook for 2 to 3 minutes until softened.
7
Add the sliced mushrooms and cook for 4 to 5 minutes until they release their moisture and begin to brown.
8
Stir in the remaining minced garlic and cook for 30 seconds until fragrant.
9
Add the chopped spinach to the pan and cook for 2 to 3 minutes, stirring, until wilted.
10
Pour in the heavy cream, add the remaining salt and black pepper, and stir well. Reduce the heat to low and simmer for 3 to 5 minutes until the sauce slightly thickens.
11
Stir in the lemon juice, taste, and adjust seasoning if needed with extra salt or pepper.
12
Divide the creamed spinach and mushrooms between two plates.
13
Place the baked salmon on top of the creamed spinach mixture and serve immediately.