Garlic Mustard Salmon & Mushroom Skillet with Light Cream Sauce

This Garlic Mustard Salmon & Mushroom Skillet is a brighter, leaner spin on creamy comfort-food dinners that comes together in a single pan in under 30 minutes. Golden, crisp-edged salmon fillets are seared to perfection, then simmered briefly in a silky garlic-mustard cream sauce studded with tender sautéed mushrooms and wilted spinach. The sauce gets its tang from Dijon mustard and a splash of gluten-free chicken broth, keeping things light while still delivering that rich, restaurant-style flavor. Naturally gluten-free and easy to adapt, this dish relies on whole, simple ingredients: fresh salmon, mushrooms, greens, garlic, and a cream base thickened without any flour or gluten-containing starches. It's a perfect weeknight dinner for anyone following a gluten-free diet, whether due to celiac disease, gluten sensitivity, or simply a preference for cleaner eating, without sacrificing the cozy, indulgent feel of a classic cream sauce skillet. Serve it straight from the pan with a side of rice, roasted potatoes, or a simple salad to soak up every bit of the flavorful sauce. The whole meal is low-fuss, nutrient-dense with protein and greens, and elegant enough for a weeknight dinner party.

Ingredients

• 4 filletssalmon fillets, about 6 oz each, skin on or off
• 1 teaspoonsalt, divided, plus more to taste
• 0.5 teaspoonblack pepper, freshly ground
• 2 tablespoonsolive oil
• 2 tablespoonsunsalted butter, divided
• 8 ouncescremini mushrooms, sliced
• 4 clovesgarlic, minced
• 0.75 cupgluten-free chicken broth, certified gluten-free
• 0.5 cupheavy cream
• 1.5 tablespoonsDijon mustard, certified gluten-free
• 1 tablespoonWhole grain mustard, certified gluten-free, optional
• 4 cupsbaby spinach, packed
• 1 tablespoonfresh lemon juice
• 2 tablespoonsfresh parsley, chopped, for garnish
• 0.25 teaspoonred pepper flakes, optional

Method

1. Pat the salmon fillets dry with paper towels and season both sides evenly with half the salt and the black pepper.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the salmon fillets and sear for 3-4 minutes per side until golden and just cooked through. Transfer to a plate and tent loosely with foil. 8:00
3. Reduce heat to medium and melt 1 tablespoon of butter in the same skillet. Add the sliced mushrooms and sauté, stirring occasionally, until golden and tender, about 5 minutes. 5:00
4. Add the minced garlic and remaining butter to the skillet and cook, stirring constantly, until fragrant, about 30 seconds. 0:30
5. Pour in the gluten-free chicken broth and whisk in the heavy cream, Dijon mustard, and whole grain mustard until smooth. Bring to a gentle simmer.
6. Simmer the sauce, stirring occasionally, until slightly thickened, about 3-4 minutes. 3:30
7. Stir in the baby spinach a handful at a time, letting it wilt into the sauce, about 2 minutes. Season with remaining salt and the red pepper flakes if using. 2:00
8. Nestle the seared salmon fillets back into the skillet, spooning the sauce and mushrooms over the top. Simmer gently for 1-2 minutes to warm the salmon through. 1:30
9. Remove the skillet from heat, drizzle with fresh lemon juice, and garnish with chopped parsley before serving.