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

Pan-Seared Salmon with Creamy Mushroom Spinach

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 Creamy Mushroom Spinach

Pan-seared salmon fillet served over a velvety bed of sautéed mushrooms and wilted spinach finished with a touch of coconut cream.

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NUTRITION

Protein

45.2g

Fat

23g

Carbs

11.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon fillet

1 tsp Avocado oil

1 cup Cremini mushrooms

2 cup Baby spinach

2 tbsp Full-fat canned coconut milk

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

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PREPARATION

1
Pat the salmon fillet dry with paper towels and season both sides with sea salt and black pepper.
2
Heat avocado oil in a large stainless steel or cast-iron skillet over medium-high heat until shimmering.
3
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy and golden.
4
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just cooked through, then remove from the pan and set aside.
5
In the same skillet, add the sliced cremini mushrooms and minced garlic, sautéing for 3-4 minutes until the mushrooms release their moisture and brown.
6
Add the baby spinach and coconut milk to the skillet, stirring constantly until the spinach is wilted and the sauce has thickened into a velvety glaze.
7
Return the salmon to the pan to warm through, finish with a fresh squeeze of lemon juice, and serve immediately.