Lemony salmon with creamed spinach and mushrooms

Step 1/ 5

• 280 g salmon fillets (skin-on)
• 175 g mixed mushrooms
• 1¼ tbsp parsley
• ½ tbsp chives
• ½ clove garlic
• ½ lemon
• salt
• pepper

• knife
• cutting board
• citrus press
• bowl (small)

Season salmon filets generously with salt and pepper. Quarter mushrooms. Roughly chop parsley and chives. Finely slice garlic. Halve lemon, juice one half in a small bowl, and quarter the other half into wedges.

Step 2/ 5

• 1 tbsp vegetable oil
• 1 tbsp unsalted butter

• frying pan (large)
• spatula

Heat vegetable oil in a large frying pan over medium heat. When the oil is hot, add salmon to the pan, skin-side down, and let cook for approx. 3 min., or until crispy. Add butter to the pan and let fry for another 2 min. Turn off heat, flip salmon, and let cook for another 3 min., or until salmon is at your preferred doneness. Remove from pan and let rest.

Step 3/ 5

• 1½ tsp flour

Add mixed mushrooms and sliced garlic to the same pan, and cook until mushrooms are nicely browned. Add flour and let cook for approx. 1 min longer, or until flour is browned. Add more olive oil if the pan looks dry.

Step 4/ 5

• 60 ml milk
• 150 g baby spinach
• salt
• pepper
• nutmeg

• cooking spoon
• fine grater

Add milk to the pan and stir until it thickens into a creamy sauce. Season with salt, pepper, and freshly grated nutmeg. Add spinach in batches. When spinach is just barely wilted, stir in chopped parsley, and finish with lemon juice.

Step 5/ 5

Serve salmon filets on a bed of warm creamed spinach and mushrooms, and a lemon wedge. Sprinkle with chopped chives. Enjoy!

Enjoy your meal!