Pan-Seared Salmon with Mushrooms and Spinach

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

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Nutritional Information

Amount per serving
  • Calories: 298
  • Calories from fat: 43%
  • Fat: 14.4g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 6.5g
  • Polyunsaturated fat: 3.3g
  • Protein: 37.8g
  • Carbohydrate: 2.8g
  • Fiber: 0.7g
  • Cholesterol: 87mg
  • Iron: 1.7mg
  • Sodium: 394mg
  • Calcium: 52mg

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

  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.
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