Creamy Mushroom and Spinach Salmon

This delicious meal is packed with nutrients, flavor, and all the creamy goodness! The creamy mushroom and spinach sauce is so versatile, it can be served with fish, chicken, and beef.  


Creamy Mushroom & Spinach Sauce

  • 2 Tbsp. grass-fed organic butter or ghee
  • 2-3 cloves garlic, minced
  • 1/4 - 1/2 cup onion, thinly sliced
  • 2 - 2 1/4 cups mushrooms, thinly sliced 
  • 1 bag Bonafide Provisions Creamy Mushroom Soup, defrosted
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 2-3 cups fresh baby spinach
  • Celtic sea salt + pepper to taste

Pan-Seared Salmon

  • 2 Tbsp. grass-fed organic butter or ghee
  • 2 8-ounce wild-caught salmon fillets
  • Celtic sea salt + pepper to taste


  1. Wash salmon fillets underwater, and pat dry with a paper towel. Once dry, season with Celtic sea salt and fresh ground pepper, set aside. 
  2. Melt butter or ghee in a cast-iron skillet over medium-high heat. Once the pan is hot and butter is melted, turn the heat down to medium and add salmon fillets skin side down.
  3. Cook for 3-4 minutes skin side down, then flip over and cook another 2-3 minutes on the other side. Transfer to plate and set aside.
  4. Melt butter in stainless steel or cast-iron skillet over medium-high heat. Once melted, add in garlic, onion, and mushrooms. Cook until tender and browned, approx 4-6 minutes
  5. Stir in defrosted creamy mushroom soup, thyme, and oregano. Bring to a boil and reduce heat to simmer until it's reached the desired thickness, about 7-10 minutes. 
  6. Add spinach and stir until wilted. Serve under the pan-seared salmon fillet

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