Lemony salmon with creamed spinach and mushrooms

Based on 11 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 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
560 g salmon fillets (skin-on)
300 g baby spinach
350 g mixed mushrooms
lemon
2½ tbsp parsley
1 tbsp chives
1 clove garlic
2 tbsp vegetable oil
2 tbsp unsalted butter
3 tsp flour
120 ml milk
salt
pepper
nutmeg
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
490
Protein
35 g
Fat
51 g
Carb
14 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.
    • 560 g salmon fillets (skin-on)
    • 350 g mixed mushrooms
    • 2½ tbsp parsley
    • 1 tbsp chives
    • 1 clove garlic
    • 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.
    • 2 tbsp vegetable oil
    • 2 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.
    • 3 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.
    • 120 ml milk
    • 300 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!