Lemony salmon with creamed spinach and mushrooms

Lemony salmon with creamed spinach and mushrooms

Based on 145 ratings

"Absolutely delicious and comforting, this is a great pescatarian meal that satisfies meat eaters as well. Salmon coupled with warm creamed spinach and mushrooms make the dish quite filling—perfect for a winter dinner! With a sprinkling of punchy herbs and lemon to add extra flavor and freshness."

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
280 g
salmon fillets (skin-on)
150 g
baby spinach
175 g
mixed mushrooms
½
lemon
tbsp
parsley
½ tbsp
chives
½ clove
garlic
1 tbsp
vegetable oil
1 tbsp
unsalted butter
tsp
flour
60 ml
milk
salt
pepper
nutmeg
MetricImperial

Utensils

knife, cutting board, citrus press, bowl (small), frying pan (large), spatula, cooking spoon, fine grater

How-To Videos

how-to-chop-green-herbs

How to chop green herbs

how-to-clean-mushrooms

How to clean mushrooms

how-to-zest-citrus-fruits

How to zest citrus fruits

Nutrition per serving

Cal490
Fat51 g
Protein35 g
Carb14 g
  • Step 1/5

    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.
    • 280 g salmon fillets (skin-on)
    • 175 g mixed mushrooms
    • 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

    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.
    • 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

    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.
    • 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

    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.
    • 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!

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

  • Enjoy your meal!

    Lemony salmon with creamed spinach and mushrooms

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