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Heat olive oil in a large skillet over medium-high heat.
Season salmon fillets with salt and pepper.
Place the salmon fillets skin-side down in the skillet and cook for about 4-5 minutes until golden brown. Flip and cook for another 3-4 minutes, then remove from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
Add the sliced mushrooms and cook until soft and browned, about 5 minutes.
Pour in the heavy cream and stir well. Let the sauce simmer for 3-4 minutes until it thickens slightly.
Return the salmon to the skillet, spooning the creamy mushroom sauce over the fillets. Cook for an additional 2 minutes to heat through.
Serve immediately with your choice of sides.
Serving and storage tips:
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