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Lemony salmon with creamed spinach and mushrooms
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
knife, cutting board, citrus press, bowl (small), frying pan (large), spatula, cooking spoon, fine grater
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How-To Videos
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Nutrition per serving
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!
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