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Pan-Seared Salmon with Spinach and Shiitake

Scott Phillips

Servings: 4

A quick sauté of mushrooms and spinach turn a salmon fillet into an easy one-pan meal. Since you’ll be searing the salmon with it’s skin on, be sure to ask your fishmonger to scale the fish.


  • 3-1/2 Tbs. extra-virgin olive oil
  • 2 medium shallots, finely chopped
  • 1/2 lb. shiitake mushrooms, stemmed and sliced 1/4 inch thick
  • 1/4 cup heavy cream
  • 1 tsp. chopped fresh thyme
  • Kosher salt and freshly ground black pepper
  • 2 cups lightly packed baby spinach leaves
  • 4 6-oz. boneless, skin-on salmon fillets
  • 3 Tbs. fresh lemon juice

Nutritional Information

  • Calories (kcal) : 530
  • Fat Calories (kcal): 320
  • Fat (g): 35
  • Saturated Fat (g): 10
  • Polyunsaturated Fat (g): 7
  • Monounsaturated Fat (g): 16
  • Cholesterol (mg): 150
  • Sodium (mg): 680
  • Carbohydrates (g): 13
  • Fiber (g): 2
  • Protein (g): 41


  • Heat 2 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat. Add the shallots and cook, stirring often, until golden brown, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in the cream, thyme, 1 tsp. salt, and 1/8 tsp. pepper. Reduce the heat to medium and cook, stirring often, until thickened, 1 to 2 minutes. Remove the skillet from the heat and stir in the spinach until wilted. Transfer to a bowl and cover with foil to keep warm. Clean the skillet and return it to the stove.
  • Heat the remaining 1-1/2 Tbs. oil in the skillet over medium heat. Season the salmon fillets all over with 1 tsp. salt and 1/4 tsp. pepper. Arrange the salmon in the skillet skin side up in a single layer and cook, turning once, until golden brown and just cooked through, 7 to 9 minutes total. Transfer the salmon to a large plate.
  • Mix the lemon juice with 1 Tbs. water, add to the skillet, and cook, scraping up any browned bits, until just thickened, about 30 seconds. Drizzle the pan juices over the salmon and serve with the warm shiitake mixture.

Start the meal off with a fresh spring Pea, Butter Lettuce & Herb Salad.


Rate or Review


  • User avater
    alvinzhang | 08/21/2014

    The mixture between the creamy spinach and mushroom and the salmon creates a delicious blend of tastes that come together nicely. It is very easy to prepare as well.Thumbs up.

  • Cocodrie | 01/24/2014

    Wonderful! Fast, and easy enough for a weeknight dinner, elegant enough to serve to company, or as a special holiday meal. Clean-up is easy, too. The first time that I made this, I halved the recipe for my husband and myself. Now, I make the full amount of the spinach and shiitake mixture because there just wasn't enough of it's deliciousness for me/us;) I served this to five adults for Christmas dinner 2013, using two pounds of center cut salmon, tripling the spinach shiitake mixture, and used two twelve-inch skillets for cooking. My girls, and son-in-law thought it was fabulous, too.

  • User avater
    familybliss | 05/30/2012

    What a delicious dish! I added more cream and served with brown rice. This may go into my top 10!

  • User avater
    familybliss | 05/30/2012

    What a delicious dish! I added more cream and served with brown rice. This may go into my top 10!

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