The Brilliant Trick Salmon with Creamy Mushroom Spinach Sauce

Seafood

Seared salmon fillets go back into the same pan at the end, nestled into a creamy sauce of onions, garlic, mushrooms, cherry tomatoes and wilted spinach finished with cooking cream and Parmesan. Butter and olive oil give the skin its crisp, golden finish before the fish comes out and the sauce is built around it. Let the mushrooms cook until their liquid has fully evaporated before adding the tomatoes, and finish with a squeeze of fresh lemon over everything.

Servings: 8 · Time: 30 min · Difficulty: Medium

★ 5.0 (8)

• 2 Kilogram Salmon
• 100 Gram Butter
• 2 Gram Black Pepper (for salmon)
• 2 Gram Salt (for salmon)
• 2 Gram Granulated Garlic
• 20 Milliliter Olive Oil (for searing)
• 2 Unit Onion
• 25 Milliliter Olive Oil (for sautéing)
• 15 Gram Garlic
• 300 Gram Mushrooms
• 250 Gram Cherry Tomatoes
• 60 Gram Spinach
• 100 Gram Parmesan Cheese
• 280 Gram Cooking Cream
• 1 Gram Black Pepper (for sauce)
• 1 Gram Salt (for sauce)
• 1 Unit Lemon

1. Pat the salmon fillets dry with paper towels. Season generously on all sides with 2g of salt, 2g of black pepper, and 2g of granulated garlic.
2. Heat 20ml of olive oil and 100g of butter in a large, oven-safe pan or skillet over medium-high heat. Once the butter is melted and foaming, place the salmon fillets skin-side down (if skin-on) in the hot pan.
3. Sear for 4-6 minutes, or until the skin is crispy and golden brown. Flip the salmon and cook for another 2-3 minutes, or until cooked through to your desired doneness. Remove the salmon from the pan and set aside on a plate.
4. In the same pan, add 25ml of olive oil. Add the chopped onions and sauté for 3-4 minutes until softened and translucent.
5. Add the minced garlic and sliced mushrooms to the pan. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and their liquid has evaporated.
6. Stir in the cherry tomatoes and cook for 2-3 minutes until they begin to soften.
7. Add the fresh spinach to the pan and cook for 1-2 minutes, stirring until it has completely wilted.
8. Pour in the cooking cream and stir in the grated Parmesan cheese. Season the sauce with 1g of salt and 1g of black pepper. Bring the sauce to a gentle simmer and cook for 2-3 minutes, allowing it to thicken slightly.
9. Return the seared salmon fillets to the pan, nestling them into the creamy mushroom and spinach sauce. Squeeze the juice from one fresh lemon over the salmon and sauce.
10. Serve immediately, garnished with fresh herbs if desired.

Tips

• High in protein from salmon and parmesan.
• Rich in healthy fats from salmon and olive oil, but also contains saturated fats from butter and cream.
• Contains a good variety of vegetables, providing vitamins and some fiber.
• This dish is calorie-dense and high in sodium due to the added salt and cheese.