Yields: 2 servings
Prep time: 15 minutes
Cook time: 20 minutes
Ingredients:
2 (6-ounce) salmon fillets, skin on or off
2 tablespoons olive oil, divided
2 cloves garlic, minced
8 ounces mushrooms, sliced
5 ounces fresh spinach
1/2 cup light cream
1/4 cup white wine (or chicken broth)
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
Salt and pepper to taste
Olive oil, for cooking
Instructions:
Prepare the Salmon:
Pat the salmon fillets dry with paper towels.
Season with salt and pepper.
Sear the Salmon:
Heat 1 tablespoon of olive oil and a drizzle of olive oil in a skillet over medium-high heat.
Place the salmon fillets in the skillet, skin-side down (if using).
Sear for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
Remove the salmon from the skillet and set aside.
Sauté the Mushrooms and Garlic:
In the same skillet, use the remaining 1 tablespoon of olive oil
Add the sliced mushrooms and cook for 5-7 minutes, or until softened and browned.
Add the minced garlic and cook for another minute until fragrant.
Wilt the Spinach:
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
Make the Creamy Sauce:
Pour in the white wine (or chicken broth) and lemon juice, scraping up any browned bits from the bottom of the skillet.
Stir in the light cream and bring to a simmer.
Cook for 2-3 minutes, or until the sauce has thickened slightly.
Stir in the chopped fresh parsley.
Season with salt and pepper to taste.
Assemble and Serve:
Return the salmon fillets to the skillet and spoon the creamy sauce, mushrooms, and spinach over them.
Serve immediately.