Name: Pan-Seared Salmon with Creamed Spinach and Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Salmon fillet; 1 tsp Extra virgin olive oil; 1 cup Cremini mushrooms; 2 cup Baby spinach; 2 tbsp Full-fat coconut milk; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Lemon juice

Pan-Seared Salmon with Creamed Spinach and Mushrooms

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Creamed Spinach and Mushrooms

Pan-seared salmon fillet served over a velvety bed of sautéed mushrooms and spinach finished with a splash of coconut milk.

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NUTRITION

Protein

45.2g

Fat

23.3g

Carbs

9.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon fillet

1 tsp Extra virgin olive oil

1 cup Cremini mushrooms

2 cup Baby spinach

2 tbsp Full-fat coconut milk

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Lemon juice

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PREPARATION

1
Pat the salmon dry with a paper towel and season both sides with sea salt and black pepper.
2
Heat the extra virgin olive oil in a non-stick skillet over medium-high heat.
3
Place the salmon in the pan and sear for 4 to 5 minutes until the skin is crispy, then flip and cook for another 2 to 3 minutes.
4
Remove the salmon from the pan and set it aside on a plate to rest.
5
In the same skillet, add the sliced mushrooms and minced garlic, sautéing for 3 to 4 minutes until the mushrooms are golden.
6
Add the baby spinach to the skillet and toss until it is just wilted.
7
Stir in the full-fat coconut milk and lemon juice, simmering for 1 minute until the sauce becomes creamy and coats the vegetables.
8
Plate the mushroom and spinach mixture and top with the seared salmon fillet.