Give your immune system a much needed selenium boost from Seared Salmon with Sautéed Spinach and Mushrooms – also marvellous for your overall sense of well-being and need for indulgent comfort food. #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #flexitarian #umami #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #braai #salmon



Seared Salmon with Sautéed Spinach and Mushrooms

Serves 4



3 tbsp canola or olive oil

3 cloves garlic, minced

300g White Button mushrooms, sliced

salt and pepper, to taste

1 tomato, chopped

200g fresh baby spinach, washed and dried

1 tbsp balsamic vinegar

4 x 160g fillets of fresh salmon


fresh parsley

lime wedges



1 Place 2 tbsp oil and the garlic in a frying pan with high sides over medium heat. Once the garlic is 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. Allow it to cook for a couple of minutes more.

2 Turn the heat up to medium high and add the spinach. 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 mix everything together so it’s all coated with the vinegar. Remove the veggies to a plate and cover to keep warm.

3 In the same pan, add the remaining 1 tbsp oil and allow to get hot on medium high. Season the salmon with salt and pepper on both sides and place 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 serve with some fresh parsley and lime wedges.