Seared Salmon with Creamed Spinach and Mushrooms

SERVINGS: 4
DIETARY: None
DIFFICULTY: Pretty Easy
PREP/COOK TIME: 25 min/35 min

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Salmon

• 4 6 oz. salmon fillets, skin off
  
• 2 tbsp. olive oil
  
• salt and pepper
  

Mushrooms

• 1 lb. mushrooms, cleaned (I used a variety, but you can use any type of mushrooms)
  
• 2 tbsp. olive oil
  
• salt and pepper
  

Parmesan Creamed Spinach

• 1 lb. spinach
  
• 2 garlic cloves, sliced thin
  
• 1 1/2 tbsp. all purpose flower
  
• 1 1/2 tbsp. butter, unsalted
  
• 1 1/2 c. whole milk
  
• 1/2 c. Parmesan cheese, shredded
  
• salt and pepper
  

Garnish

• Lemon slices
  

1. Place the salmon fillets on a paper towel and dry each fillet by patting them with a paper towel on all sides. Season each side with salt and pepper.
   
2. Set a large cast iron skillet on the stove at medium high heat. Place the olive oil in the pan.
   
3. Once hot, place the salmon fillets in the cast iron and cook for about 4-5 minutes or until a crisp brown color. Flip and cook for the same amount of time or until firm to the touch, but tender. Remove the salmon and set aside.
   
4. In the same pan add 2 tbsp. of olive oil. Add he mushrooms and season them with salt and pepper. Cook for about 5 min or until they start to turn brown. Remove from the pan and set aside.
   
5. Once mushrooms are removed, start the creamed spinach by placing the butter and flour into the pan. Stir the mixture with a spoon until evenly combined and resembles a pale, pasty substance (this is known as a pale roux).
   
6. Add the whole milk, garlic slices, and season with salt and pepper.  Constantly stir the mixture slowly for about 2-3 minutes or until the sauce (bechamel) has thickened slightly.
   
7. When the mixture is thick enough to coat the back of a spoon (nappe) add the spinach and Parmesan cheese. Stir the mixture until the cheese is incorporated into the sauce and the spinach has cooked down slightly (not too much though, you don't want slimy spinach). Should only take about 2 min.
   
8. Turn the heat until to low. Place the salmon fillets on top of the spinach with a little room in between each. Place lemon slices in between each fillet as garnish.
   
9. Lastly, line the outside of the pan with the mushrooms. Now it's ready to serve.