Pan-Seared Salmon with Mushrooms and Spinach

Name: Pan-Seared Salmon with Mushrooms and Spinach
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 1 teaspoon fresh lemon juice; 1 teaspoon grated lemon rind; 355 milliliters presliced mushrooms; 1 teaspoon olive oil; 680 grams salmon fillets (about 1 inch thick); 1 teaspoons salt, divided; 1 Tbsp thinly sliced shallots; 473 milliliters fresh spinach

Pan-Seared Salmon with Mushrooms and Spinach might be just the main course you are searching for. One portion of this dish contains about 35g of protein, 12g of fat, and a total of 264 calories. This recipe serves 4. This recipe covers 32% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and primal diet. Head to the store and pick up shallots, spinach, salmon fillets, and a few other things to make it today. To use up the lemon rind you could follow this main course with the Lemon-Almond Cake with Lemon Curd Filling as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat a large nonstick skillet coated with cooking spray over medium-high heat.

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Cooking Spray

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Frying Pan

Sprinkle fish with 1/4 teaspoon salt and pepper.

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Salt And Pepper

Fish

Add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork.

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Fish

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Frying Pan

Remove fish from pan, and keep warm.

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Fish

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Frying Pan

Add oil and shallots to pan; saut 1 minute.

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Shallot

Cooking Oil

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Frying Pan

Add mushrooms in a single layer; cook 2 minutes (do not stir). Cook an additional 2 minutes, stirring frequently.

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Mushrooms

Add spinach; cook 30 seconds or until spinach wilts.

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Spinach

Remove from heat; stir in 1/4 teaspoon salt, rind, and juice.

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Juice

Beef

Salt

Serve over fish.

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Fish

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Frying Pan

Ingredients

Servings:

0teaspoons

black pepper 1teaspoon

fresh lemon juice 1teaspoon

grated lemon rind 355milliliters

presliced mushrooms 1teaspoon

olive oil 680grams

salmon fillets (about 1 inch thick)1teaspoons

salt, divided 1Tbsp

thinly sliced shallots 473milliliters

fresh spinach

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.