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Seared Salmon with Sautéed Spinach and Mushrooms

Seared Salmon with Sautéed Spinach and Mushrooms


For 4


  • 4 160g Fillets of Fresh Salmon
  • 300 grams white button Mushrooms, sliced
  • 1 Tomato, chopped
  • 200 grams Fresh Baby Spinach, washed and dried
  • 3 Cloves of Garlic, minced
  • 1 tbsp Balsamic Vinegar
  • 3 tbsp Canola/Olive oil
  • Salt and Pepper, to taste

Seared Salmon with Sautéed Spinach and Mushrooms Method

    1. Add 2 tbsp. of oil and garlic in a frying pan with high sides and preheat it over medium heat, once the garlic is nice and sizzling, add the mushrooms and season with salt and pepper. Cook the mushrooms for 4 to 5 minutes or until they have cooked down, add the tomato and season a bit more with salt and allow it to cook for a couple of minutes. 
    2. Turn the heat up to medium high and add the spinach and place a lid on the pan and let it cook for a minute or two or until the spinach has wilted. Remove the lid and season with a bit more salt if you feel it needs it, add the balsamic vinegar and just mix everything together so it’s all mixed with the vinegar. Remove the veggies to a plate and cover it to keep warm, set aside.
    3. In the same pan, add another 1 tbsp. of oil and allow it to get nice and hot on medium high, season your salmon with salt and pepper on both sides and place them skin side down in the hot pan. Cook for about 3 to 4 minutes on each side if your salmon is about 2.5cm thick. 
    4. Set it on your cooked veggies and top with a little fresh parsley.
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