Pan-Seared Salmon with Spinach and Shallots

Categories: Fish - Seafood

Ingredients

• 4 (6 oz.) salmon filets (about 1 inch thick)
• 1/2 tsp. coarse salt, divided use
• 1/4 tsp. pepper
• 1 tsp. olive oil
• 1 small shallot, thinly sliced
• 1 (8 oz.) pkg. sliced mushrooms
• 2 cups fresh baby spinach leaves
• 1 tsp. grated lemon zest
• 1 tsp. fresh lemon juice

Directions

1. Heat a large skillet over medium-high heat. Sprinkle salmon with 1/4 tsp. salt and pepper. Add salmon to pan skin side down. Cook 3 to 5 minutes on each side (depending on thickness) or until salmon is opaque throughout. Remove from pan cover and keep warm. Add oil and shallot to pan; cook 1 minute. Add mushrooms in an even layer; cook an additional 3 minutes stirring frequently. Add spinach; cook and stir 30 seconds or until spinach wilts. Remove from heat; stir in rest of salt, lemon zest and juice. Serve with salmon.

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