Description
An easy and quick salmon dish featuring creamy coconut sauce, sautéed garlic, spinach, and mushrooms, perfect for weeknight dinners.
Ingredients
Scale
- 4 Salmon Fillets, skin on
- 2 tablespoons Olive Oil, divided
- 3 Large Garlic Cloves, minced
- 5 ounces Fresh Spinach, roughly chopped (about ¾ Cup)
- 6 ounces Button Mushrooms, sliced (about ¾ cup)
- ¼ Cup Vegetable Broth
- ¾ Cup Coconut Cream
- Kosher salt and pepper, to taste
Instructions
- Rinse the salmon fillets under cold water and pat them dry with a paper towel; place them in the prepared baking tray. Season generously with salt and pepper.
- Heat 1 tablespoon of olive oil in a large non-stick pan over medium heat. Add the salmon, skin side up, and cook undisturbed for 4-5 minutes, until golden.
- Gently flip the salmon and continue to cook for 4-6 minutes, or until cooked through and the skin is crispy; set the fillets aside.
- In the same pan, heat the remaining olive oil over medium-high heat. Add the minced garlic and cook until fragrant, about 30 seconds.
- Introduce the sliced mushrooms and cook them for 3-4 minutes, or until they start to turn golden brown and tender.
- Pour in the vegetable broth and coconut cream, seasoning with salt and pepper if needed. Reduce the heat to low and let the sauce simmer until thickened, about 5 minutes.
- Stir in the chopped spinach and cook just until it wilts, about 1-2 minutes.
- Return the salmon to the pan, spooning the creamy spinach and mushroom concoction on top. Serve hot.
Notes
For extra crispiness, let the salmon rest on a wire rack after cooking. You can replace spinach with sautéed kale or chard in the fall.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 430
- Sugar: 5g
- Sodium: 400mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg