Ingredients
For the Salmon:
4 salmon fillets (about 6 ounces each)
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
For the Creamy Garlic Mushroom Sauce:
2 tablespoons unsalted butter
8 ounces cremini or button mushrooms, sliced
3 cloves garlic, minced
1 cup heavy cream
¼ cup grated Parmesan cheese
½ teaspoon dried thyme (or 1 teaspoon fresh, chopped)
Salt and pepper, to taste
1 tablespoon fresh lemon juice
For Garnish (Optional):
Fresh parsley, chopped
Lemon wedges
Instructions
Prep the Salmon 
: Pat salmon fillets dry with paper towels. Season both sides with salt, pepper, and garlic powder.
Cook the Salmon 
: Heat olive oil in a large skillet over medium-high heat. Add salmon fillets, skin-side down if applicable, and cook for 3-4 minutes per side until golden and cooked to your liking (internal temp of 145°F/63°C). Remove to a plate and set aside.
Cook the Mushrooms 
: In the same skillet, melt butter over medium heat. Add sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until golden and tender. Stir in minced garlic and cook for 1 minute until fragrant.
Make the Creamy Sauce 
: Pour in heavy cream, stirring to combine. Add Parmesan cheese and thyme, stirring until the sauce thickens (about 2-3 minutes). Season with salt, pepper, and lemon juice to taste.
Combine & Serve 
: Return the salmon fillets to the skillet, spooning the creamy garlic mushroom sauce over the top. Simmer for 1-2 minutes to warm through. Garnish with fresh parsley and serve with lemon wedges if desired. Enjoy this rich, flavorful dish!
