Salmon with Spinach Mushroom and Tomato
Savor every bite of our deliciously vibrant Salmon with Spinach, Mushroom, and Tomato, a quick and healthy weeknight dinner that comes together in just 30 minutes! This protein-packed dish features tender, seared salmon fillets perched atop a medley of sautéed mushrooms, wilted spinach, and juicy cherry tomatoes – all kissed with aromatic garlic, a zesty splash of lemon, and a hint of buttery richness. With its balance of flavors, colorful presentation, and wholesome ingredients, this one-pan recipe is a perfect choice for seafood lovers craving a nutrient-rich meal without the fuss. Whether you're hosting or simply treating yourself, this easy salmon recipe is sure to impress!
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Recipe Information
Ingredients
- 4 pieces (6-ounce each) salmon fillets
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 tablespoons olive oil
- 6 cups fresh spinach
- 8 ounces (sliced) mushrooms
- 2 cups (halved) cherry tomatoes
- 3 cloves (minced) garlic
- 2 tablespoons lemon juice
- 2 tablespoons butter
Instructions
Season both sides of the salmon fillets with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the salmon fillets, skin-side down if applicable, and cook for 4-5 minutes on the first side until browned and crisp. Flip the fillets and cook for another 3-4 minutes, or until the salmon is cooked through but still moist. Remove the salmon from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of olive oil and the butter. Once the butter is melted, add the minced garlic and cook for 30 seconds, stirring constantly.
Add the sliced mushrooms to the skillet and sauté for 5-6 minutes, or until they are golden and softened.
Add the halved cherry tomatoes to the skillet and cook for another 2 minutes until slightly softened.
Add the fresh spinach to the skillet a handful at a time, stirring until wilted. Once all the spinach is added, season the mixture with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Drizzle the lemon juice over the vegetable mixture and stir to combine.
To serve, divide the vegetable mixture among four plates and place a cooked salmon fillet on top of each. Serve immediately and enjoy!
Nutrition Facts
Calories |
2245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.2 g | 212% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 338 mg | 113% | |
| Sodium | 3546 mg | 154% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 14.3 g | ||
| Protein | 157.5 g | 315% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 253 mg | 19% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1827 mg | 39% | |
*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.
