Description
A delightful and nourishing dish featuring salmon fillets cooked to perfection with a creamy coconut sauce, earthy mushrooms, and vibrant spinach.
Ingredients
Scale
- 4 Salmon Fillets, skin on
- 2 tablespoons Olive Oil, divided
- 3 Large Garlic Cloves, minced
- 5 ounces Fresh Spinach, roughly chopped
- 6 ounces Button Mushrooms, sliced
- ¼ Cup Vegetable Broth
- ¾ Cup Coconut Cream
- Kosher salt and pepper, to taste
Instructions
- Rinse the salmon fillets and pat dry with a paper towel, then season with kosher salt and pepper.
- Heat 1 tablespoon of olive oil in a large non-stick pan over medium heat.
- Cook the salmon skin side up for 4-5 minutes until golden, then flip and cook for another 4-6 minutes until crispy.
- Remove the salmon from the pan and set aside.
- In the same pan, add the remaining olive oil and minced garlic, cooking until fragrant.
- Add sliced mushrooms and cook until golden.
- Stir in the vegetable broth and coconut cream, seasoning to taste, and let it simmer until thickened.
- Add spinach and cook until wilted.
- Return the salmon to the pan and spoon the sauce over it before serving hot.
Notes
Store leftovers in an airtight container in the fridge for up to three days. Freeze salmon without sauce for up to two months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 24g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg