Pan-Seared Salmon with Spinach and Shiitake

Pan-Seared Salmon with Spinach and Shiitake
Photo by Scott Phillips


  • 4 6-oz. boneless, skin-on salmon fillets
  • Kosher salt and freshly ground black pepper
  • ¼ cup heavy cream
  • 3-½ Tbs. extra-virgin olive oil
  • 3 Tbs. fresh lemon juice
  • 2 cups lightly packed baby spinach leaves
  • ½ lb. shiitake mushrooms, stemmed and sliced ¼ inch thick
  • + 2 more ingredients
    • 2 medium shallots, finely chopped
    • 1 tsp. chopped fresh thyme

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...

View full recipe at Fine Cooking


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