YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Creamy Spinach and Garlic Sautéed Mushrooms
Pan-seared salmon served over a bed of spinach folded with Greek yogurt and parmesan, paired with garlic-sautéed mushrooms for a savory, velvety finish.
INGREDIENTS
6.5 ounces Salmon Fillet
1 cup White Mushrooms, sliced
3 cups Fresh Spinach
1/4 cup Nonfat Greek Yogurt
1 tablespoon Olive Oil
2 cloves Garlic, minced
1 tablespoon Grated Parmesan Cheese
PREPARATION
Pat the salmon fillet dry with paper towels and season both sides with a pinch of sea salt and black pepper.
Heat half of the olive oil in a large non-stick skillet over medium-high heat.
Place the salmon skin-side down in the pan and sear for 4 to 5 minutes until the skin is crisp, then flip and cook for another 3 to 4 minutes until the internal temperature reaches 145°F.
Remove the salmon from the skillet and set aside on a warm plate.
In the same skillet, add the remaining olive oil along with the sliced mushrooms and minced garlic.
Sauté the mushrooms for 5 minutes or until they are golden brown and the moisture has evaporated.
Add the fresh spinach to the skillet and toss frequently until the leaves are just wilted.
Reduce the heat to low and stir in the nonfat Greek yogurt and parmesan cheese, mixing until the greens are coated in a light, creamy sauce.
Place the creamy spinach and mushroom mixture on a plate and top with the seared salmon fillet.