Pan-Seared Salmon with Mushrooms and Spinach

recipe
Salmon and spinach—two super-healthy foods—pair well in this quick-and-easy recipe. Serve with French bread or rosemary focaccia.

Yield:

4 servings (serving size: 1 fillet and 1/4 cup spinach mixture)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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.

June 2002
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