Name: Seared Salmon with Sauteed Spinach, Mushrooms & Tomatoes
Prep time: 15 min
Cook time: 20 min
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

Print Recipe

Seared Salmon with Sauteed Spinach, Mushrooms & Tomatoes

Prep Time15

Cook Time20

Course: Main Course

Cuisine: American

Keyword: Mushrooms, Salmon, Spinach, 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.