Seared Salmon with Creamy Spinach & Mushroom Sauce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

Finely mince 2 cloves of garlic.

Finely dice 1 small onion.

Thinly slice 8 button mushrooms, stems removed and washed.

Season 2 salmon fillets with sea salt and freshly cracked black pepper.

Heat a non-stick frying pan over medium-high heat and add 1 tablespoon of extra virgin olive oil.

Once the oil is hot, add the salmon fillets to the pan and push down on them with a spatula to get a good sear.

After 3 minutes, flip the salmon fillets and cook for a total of about 6 minutes.

Cook the salmon on its sides for about 30 seconds, then transfer to a plate and cover with foil to keep warm.

In the same pan, add the minced garlic and diced onion, mixing them with the rendered fat from the salmon.

After about 1 minute, add the sliced mushrooms and mix them in.

After 3 minutes, season with sea salt and freshly cracked black pepper.

Add 1/2 cup of white wine and 1/2 tablespoon of fresh lemon juice to the pan.

After about 1 minute, add 2 cups of bagged spinach and mix it in until wilted, about 2 minutes.

Turn off the heat and after 2 minutes, add 1/2 cup of Greek yogurt at room temperature and season with a little sea salt, mixing everything together.

Add the salmon fillets back into the pan and heat on low for about 5 minutes.

Serve directly from the pan, garnished with lemon slices and freshly chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens