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Pan-Seared Salmon with Spinach and Shiitake


Serves 4

  • by from Fine Cooking
    Issue 98

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

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.

Serving Suggestions

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

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

Photo: Scott Phillips

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.

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.

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

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

liked the recipe, but i made the mistake of trying to cut calories and used yogurt. Much better with heavy cream!

This couldn't be faster, easier or more delicious. I used portabella mushroons, as my small town grocery store does not carry shiitakes, and I cut the calorie count by using half and half.

I loved this recipe but must confess that I substituted 2 tablespoons of nonfat greek yogurt for the heavy cream.

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