This nutritious, easy to prepare main dish for two is from the Home Care Assistance Balanced Care Method™ recipe collection.
Wild Salmon with sauteed Mushrooms, Spinach and Thyme
2 pieces wild salmon, 4 ounces each (avoid farmed Atlantic salmon)
10 oz mushrooms, cremini, oyster, baby bella shitake or white button, all work
1 clove garlic peeled
sprig of fresh thyme, leaves only
3 cups of baby spinach (one half bag, stems removed)
2 Tbs. olive oil
½ tsp. sea salt
½ tsp. black pepper
Remove salmon from package. Pat dry with paper towel, season with ¼ tsp. salt and ¼ tsp pepper. Cut
mushrooms into ½ inch pieces. Smash garlic clove.
Pour 1 Tbs. of olive oil into pan set on medium high heat.
add garlic clove. Sautee for 1 minute. Add mushrooms,
season with fresh thyme, ¼ tsp. salt and ¼ tsp. pepper
sauté mushrooms for 5 minutes until golden brown.
Remove mushrooms from pan, set aside. Place remaining
1 Tbs. olive oil in pan on medium heat. Add salmon, skin side down.
Cook salmon for 3-4 minutes, turn over and cook another 3-4 minutes until cooked through. Remove from pan and set aside. Add baby spinach to pan and cook for 30 seconds to 1 minute just until it wilts.
Serve immediately. Place a mound of spinach on the plate, place the salmon on top of the spinach and spoon the mushrooms on top of the salmon.