Seared Salmon with Sauteed Spinach, Mushrooms & Tomatoes


Seared Salmon with Sauteed Spinach, Mushrooms & Tomatoes

Prep Time15 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: American
Keyword: Mushrooms, Salmon, Spinach, Tomatoes
Servings: 2 people
Calories: 650kcal


  • Large Pan


  • 2 tbsp olive oil
  • 2 cloves garlic
  • 1/2 pound mushrooms
  • 2 tbsp butter
  • 2 tomatoes campari or tomato-on-the-vine
  • 2 cups spinach
  • salt & pepper
  • 1 tbsp balsamic vinegar
  • 2 salmon fillets 4-5 oz fillets
  • 1 cup basmati rice cooked
  • 2 slices lemon
  • fresh basil


  • Cook rice according to directions. Just need enough for 2 servings.
  • Pat salmon fillets with a paper towel, season both sides with salt and pepper.
  • Heat 1 tbsp olive oil over medium heat. Slice garlic, mushrooms and tomatoes – chunky.
  • Sauté garlic and mushrooms in the olive oil for 2-3 minutes. Add butter and continue cooking until mushrooms start to crisp.
  • Add tomatoes and cook for another minute.
  • Add spinach and cook until wilted. Season with salt and pepper and toss well. Place on a plate and cover with foil.
  • Heat last tbsp of olive oil in the same pan until very hot.
  • Lay salmon fillets skin side down in pan and let sear for about 2-3 minutes.
  • Flip fillets and cook for another 2-3 minutes.
  • To serve, add rice to a flat bowl and top with veggies. Drizzle with balsamic vinegar. Place salmon fillets on top – garnish with lemon slice and fresh basil.