Seared Salmon with Sauteed Spinach, Mushrooms & Tomatoes
Servings: 2 people
Calories: 650kcal
Equipment
- Large Pan
Ingredients
- 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
Instructions
- 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.