Presented by Tina Tsai (Oh Snap! Let's Eat!)
prep time: 5 MINUTES
cook time: 20 MINUTES
total time: 25 MINUTES
- 1 lb salmon fillets
- 2 tablespoon olive oil
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 6 oz spinach fresh
- Salt and pepper, as desired
- 1 tsp paprika
- 1 tsp garlic powder
Heat 1 tablespoon of olive oil in a cast iron or large skillet on medium-high heat.
When the oil is hot, add salmon fillets to pan. Sear for about 4 minutes on medium-high heat. Flip the salmon fillets to the other side. Season with salt, and then let it cook for another 4 minutes or until cooked thoroughly.
Remove salmon from the skillet and set aside.
In the same pan, add another tablespoon of olive oil, minced garlic, and mushrooms. Cook stirring occasionally for about 2 minutes or until mushrooms are tender.
Add spinach to pan. If too much to add in the beginning, add it in batches.
Cook stirring occasionally until wilted, which only takes about 1 minute. Season with salt, pepper, paprika, and garlic powder.
Sometimes if I’m worried that the Salmon cooled down too much, I dump it back for a second in the pan to warm up before serving.
Remove from heat, and serve with pan seared salmon.