Pan Seared Creamy Salmon with Spinach and Mushroom

This pan seared creamy salmon brings the restaurant quality dinner at home. Salmon is damped in a creamy sauce along with spinach and mushroom which is flavored by garlic, Italian spices.

One pan recipes have been our favorite for quite sometime before. I have started it again. When everything can be cooked in one pan in just 30 minutes with less cutting and cleaning work which also tastes good in restaurant quality, then why to delay making it? Just go ahead!!

Salmon is liked by everyone at home. Salmon is generally nutrition-packed and it is the best way to consume Omega-3 fatty acids through diet. Spinach and mushroom added to it is not only a good treat for taste buds but also increases the nutritional value of the dish.

We normally include salmon atleast once or twice a week. I have posted few salmon recipes before. Check it if you are interested:

1. Pan Seared Lemony Garlic Butter Salmon with Asparagus

2. Baked Lemony Salmon with Asparagus

Coming to this recipe, there is no proper way of making it. It can be spiced and flavored as needed. Just follow the instructions and you will get an idea.

Hungry? Let’s make it quick at home❤

INGREDIENTS

1 cup= 200 ml.

  • Red Salmon fillets- 2 pieces
  • Spinach- 2 and a half cups when packed tight
  • Mushroom- 5 ( sliced, removing the stem)
  • Garlic cloves- 2 ( finely chopped)
  • Fresh cream- 3/4th cup
  • Garlic salt- as needed
  • Pepper- as needed
  • Oregano, basil, thyme, rosemary- 1/4th tsp each ( Mixed Italian herbs can also be used)
  • Salt- as needed.

PROCEDURE

Clean the salmon well. I have included the method, how to cook it in a pan without sticking to the bottom.

Clean the salmon well, remove the scales on top, clean it again. 1. Remove the excess water on the salmon with kitchen towel/tissue paper on both the sides. 2. Remove the excess water on the other side of salmon with kitchen towel/tissue paper. 3. I sliced 2 pieces from the big one. 4. Sprinkle some salt on both the sides. 5. Sprinkle some pepper on both the sides. 6. Rub it on both the sides.
Heat 1 tbsp of butter in a pan.
Place the salmon fillets on top with skin portion facing down. Press it down with a spatula.
Once it is cooked one side, reverse it the other side so that it gets cooked the other side. Cook it to three-fourth. Need not cook it completely as it is going to get cooked in fresh cream along with spinach and mushroom finally.
Keep it aside.
In the same pan, add 1 more tbsp of butter or olive oil. Add the finely chopped garlic cloves.
Once the garlic starts to shrink, add the sliced mushroom.
Sprinkle some salt.
Sprinkle some pepper.
Once mushroom starts to shrink, add the finely chopped spinach.
Once the spinach is cooked to three-fourth, add the three-fourth cooked salmon pieces to the same pan.
Keep the flame in high so that the water from spinach will evaporate and salmon will get cooked along with spinach and mushroom. If there is no water from spinach in the pan when you add salmon, do not cook it in high flame.
Add the fresh cream now.
Sprinkle garlic salt, all the Italian herbs. Check the salt now and add if needed. Remember garlic salt will have salt added to it.
Keep the flame in medium and cook till the cream thickens. Pour some fresh cream on salmon now and then so that the top surface of salmon also gets fresh cream. Once the cream thickens and everything is cooked completely, switch off the flame.
Ready.

TIPS

  • If you couldn’t get garlic salt, add 1more finely chopped garlic clove.
  • Use non-stick pan for good results.