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Seared Salmon Served Over a Bed of Sauteed Mushroom and Spinach

Course lunch
Cuisine French
Servings 2

Ingredients
  

  • 2 palm sized chunk of wild caught salmon
  • 1 tbsp olive oil
  • Salt and Pepper to taste
  • 4 cups button mushrooms, sliced
  • 3 cups  baby spinach
  • Salt and pepper
  • 1 tsp sriracha
  • 1 tsp fresh or dried thyme

Instructions
 

  • Clean and pat dry the salmon with kitchen tissue. Sprinkle salt and pepper. Heat oil in a cast iron pan on high. When the oil smokes, place the salmon skin side down and let it cook for 4-5 minutes. Gently slide the spatula and flip the salmon. Let it cook the other side for 3-4 minutes. Remove and set aside.
  • In the same pan, add little more oil and add mushroom, spinach and sriracha. Let it cook for 5 minutes until the mushrooms sweat and spinach wilt. Add salt and pepper to taste. Sprinkle thyme.
  • In a clean plate, place the sautéed vegetables and top it with seared salmon. You top it with homemade or store bought pesto for added taste. You can find my spinach pesto recipe here.
Keyword SEARED SALMON SERVED OVER A BED OF SAUTEED MUSHROOM AND SPINACH