Seared Salmon with Creamed Spinach, Tomatoes, and Shiitake

Here’s a super easy, delicious pan seared salmon recipe that not only takes 30 minutes to prepare, but it’s also a quick clean-up because we’re using a single pot. Like most people, we’ve been cooking a lot during the pandemic, and sometimes cleaning up after making a meal seems like a daunting task…but this recipe is quick to prepare, and quick to clean, allowing you more time to spend with the family.

Seared Salmon with Creamed Spinach, Tomatoes, and Shiitake

Serves: 4 | Prep: 10 minutes | Cook: 20 Minutes

Ingredients

• 4 Tbs. extra-virgin olive oil

• 1 small yellow onion, finely chopped

• 1/2 lb or 1 cup. shiitake mushrooms, stemmed and sliced 1/2 inch thick

• 1/2 cup heavy cream

• 1 tsp. chopped fresh thyme

• 1 cup cherry tomatoes

• Kosher salt and freshly ground black pepper

• 3 cups lightly packed baby spinach leaves

• 4 6-oz. boneless, skin-on salmon fillets

TECHNIQUE

• Heat 3 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the onions and cook until golden brown. Add shiitake mushrooms and cook, until softened, about 4 to 5 minutes. Stir in cream, thyme, and a generous pinch of both pepper. and salt Reduce the heat to medium and cook, stirring often, until thickened, about 2 minutes. Remove the skillet from the heat and stir in the tomatoes and cook until barely softened; then add spinach and cook until until wilted. Transfer to a bowl and cover to keep warm. Wipe the skillet clean with paper towels and return it to the stove top..

• Heat remaining 1 tablespoon of oil in the skillet over medium heat. Season salmon on both sides with salt and pepper. Sear salmon in skillet with the skin side up and cook, turning once after 4 minutes, until golden brown and just cooked through, about 8 to 10 minutes.

• Serve the salmon over the spinach, tomato, and shiitake mixture, garnish with sprig of fresh thyme and enjoy.