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Pan-Seared Salmon with Mushrooms and Spinach

Yield 4 servings (serving size: 1 fillet and 1/4 cup spinach mixture)
Salmon and spinach—two super-healthy foods—pair well in this quick-and-easy recipe. Serve with French bread or rosemary focaccia.

Ingredients

  • Cooking spray
  • 4 (6-ounce) salmon fillets (about 1 inch thick)
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper
  • 1 teaspoon olive oil
  • 1 tablespoon thinly sliced shallots
  • 1 1/2 cups presliced mushrooms
  • 2 cups fresh spinach
  • 1 teaspoon grated lemon rind
  • 1 teaspoon fresh lemon juice

Nutrition Information

  • calories 298
  • caloriesfromfat 43 %
  • fat 14.4 g
  • satfat 3.3 g
  • monofat 6.5 g
  • polyfat 3.3 g
  • protein 37.8 g
  • carbohydrate 2.8 g
  • fiber 0.7 g
  • cholesterol 87 mg
  • iron 1.7 mg
  • sodium 394 mg
  • calcium 52 mg

How to Make It

  1. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle fish with 1/4 teaspoon salt and pepper. Add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan, and keep warm.

  2. Add oil and shallots to pan; sauté 1 minute. Add mushrooms in a single layer; cook 2 minutes (do not stir). Cook an additional 2 minutes, stirring frequently. Add spinach; cook 30 seconds or until spinach wilts. Remove from heat; stir in 1/4 teaspoon salt, rind, and juice. Serve over fish.