Cilantro Salmon with Spinach and Mushrooms
Delight your senses with this vibrant Cilantro Salmon with Spinach and Mushrooms, a quick yet elegant dish perfect for weeknights or special occasions. This recipe features tender, pan-seared salmon fillets draped in a zesty cilantro, garlic, and lemon juice sauce, adding a bright, herbaceous punch to each bite. Paired with buttery sautéed mushrooms and nutrient-packed baby spinach, it’s a wholesome and flavorful combination you’ll love. With just 35 minutes from prep to plate, this healthy salmon recipe is low-carb, packed with protein, and easy to prepare. Serve it as-is for a light meal or alongside rice or quinoa for a heartier option. Whether you're a fan of Mediterranean-inspired dishes or simply looking for a fresh way to enjoy salmon, this one-pan wonder is sure to impress!
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Recipe Information
Ingredients
- 4 pieces (6-oz each) salmon fillets
- 1 cup (chopped) fresh cilantro
- 2 tablespoons olive oil
- 3 minced garlic cloves
- 3 tablespoons lemon juice
- 1 tablespoon soy sauce
- 8 cups baby spinach
- 2 cups (sliced) mushrooms
- 2 tablespoons butter
- 1 teaspoon (or to taste) salt
- 1 teaspoon (or to taste) black pepper
- 0.5 teaspoons (optional) crushed red pepper flakes
Instructions
Rinse the salmon fillets and pat them dry with paper towels. Season both sides of the salmon with salt and black pepper.
In a small bowl, mix together the chopped cilantro, garlic, lemon juice, soy sauce, and 1 tablespoon of olive oil. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the salmon fillets skin-side up and sear for 3-4 minutes until golden brown. Flip the fillets and cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove the salmon from the skillet and keep warm.
In the same skillet, melt the butter over medium heat. Add the mushrooms and sauté for 3-4 minutes until they release their moisture and start to brown.
Add the baby spinach to the skillet with the mushrooms. Season with salt, black pepper, and crushed red pepper flakes (if using). Cook for 2-3 minutes, stirring frequently, until the spinach is wilted and tender.
Return the salmon fillets to the skillet and spoon the cilantro mixture over each piece. Let it warm through for 1-2 minutes.
Serve the cilantro salmon hot, accompanied by the sautéed spinach and mushrooms.
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 855 mg | 37% | |
| Total Carbohydrate | 5.6 g | 2% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 0.9 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 72 mg | 6% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 182 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
