This Seared Salmon with Creamy Spinach & Mushroom Sauce is the perfect mid-week dinner, it´s loaded with flavor, easy to make and done within 30 minutes. Salmon is one of my favorite proteins to work with, it has an amazing flavor and it´s super healthy, loaded with omega-3s and high in protein.
I used fresh salmon fillets to make this recipe, but you can always use frozen fillets, thaw them out and pat them dry with paper towels before cooking. For those of you that are not mushroom fans, you can swap them out for eggplant, which still has a meaty like texture. To make the creamy sauce, I swaped out heavy whipping cream and used Greek yogurt instead, same creamy texture, just a lot less calories 🙂 .
The best part about this Seared Salmon with Creamy Spinach & Mushroom Sauce is that it´s all done in one pan. I even served it right out of the pan, talk about easy clean up! Sometimes we just don´t have the time (or energy!) to spend too much time in the kitchen cooking and cleaning, but still want to serve a quality and healthy dish.
That´s what makes this recipe such a perfect dish on one of those busy days. Check out the video below on how to make this Seared Salmon with Creamy Spinach & Mushroom Sauce or print out the recipe card below. Salud!
Watch the Video Below on How to Make this Seared Salmon with Creamy Spinach & Mushroom Sauce
Seared Salmon with Creamy Spinach & Mushroom Sauce
- -1 tbsp extra virgin Spanish olive oil
- -2 fresh salmon fillets 7 oz each
- -2 cloves of garlic
- -1 small onion
- -8 button mushrooms
- -1/2 cup white wine
- -1/2 tbsp fresh lemon juice
- -2 cups fresh spinach
- -1/2 cup Greek yogurt
- sea salt
- black pepper
- fresh parsley
- lemon slices
Begin by finely mincing 2 cloves of garlic, finely dicing 1 small onion and thinly slicing 8 button mushrooms, stems removed, then season 2 fillets of fresh salmon with sea salt and freshly cracked black pepper
Heat a non-stick frying pan with a medium-high heat and add 1 tablespoon of extra virgin Spanish olive oil, once the oil get´s hot add the fillets of salmon seasoned side down, using a spatula gently push down on the fillets for about 1 minute, this will give them that beautiful crusty sear, after 3 minutes of cooking flip the fillets, after a total cooking time of 6 minutes remove the fillets from the pan and cover with foil paper (my fillets where about 1 inch thick if yours are thinner cut the cooking time to 2 - 2 1/2 minutes per side)
Using the same pan with the same heat add the minced garlic and diced onions and mix with the rendered fat from the salmon, after about 1 minute add the sliced mushrooms and mix them around, after 3 minutes season everything with sea salt and freshly cracked black pepper and add 1/2 cup of white wine and 1/2 tablespoon of fresh lemon juice, cook for a little over a minute, then add 2 cups of fresh spinach, mix it around and cook until it welts and all the liquids have evaporated, between 2-3 minutes, turn off the heat
After leaving everything to cool off for 5 minutes add 1/2 cup of Greek yogurt at room temperature and season with sea salt, mix everything together until well combined, add the cooked salmon fillets back to the pan and heat it with a low heat, cook for 5 minutes until everything is warm
Serve directly from the pan, garnish with a couple slices of lemon and freshly chopped parsley
If you need any of the above ingredients to make this recipe, you can purchase them through this Amazon Affiliate Link Shop for Ingredients and get them delivered right to your door!