Blackened Salmon with Sauteed Spinach and Mushrooms

A simple but elegant dish which features sauteed spinach with mushrooms and salmon. This meal astonishingly satisfying and healthy. It will leave you feeling nice and light.

Course Lunch/Dinner

Cuisine American

Keyword homemade

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 316kcal

Author Lola Osinkolu

Ingredients

For the Blackened Salmon Fish

2 tablespoon Paprika
1 teaspoon Cayenne pepper
1 tablespoon Onion powder
1 tablespoon Garlic Powder
2 teaspoon salt
1 teaspoon Black pepper
¼ teaspoon Thyme Dried
¼ teaspoon Basil Dried
¼ teaspoon Oregano Dried
5 salmon fillets
¼ Cup Olive Oil

For the Sauteed Spinach and Mushrooms

1 lb Baby Spinach
8 oz Mushroom
2 tablespoon Olive Oil
¼ Cup Onions Diced
2 Cloves Garlic
1 tablespoon Lemon juice
½ Cup Grape Tomatoes
Red Chili flakes Optional

US Customary - Metric

Instructions

For the Blackened Salmon

Combine all the dry ingredients together in a bowl mix well and set aside.
Clean the fish and pat dry with a paper towel.
Rub both the back side and the front side of the Fish with some olive oil and rub both sides generously with the spice mix
Preheat the remaining olive oil in the skillet or a non-stick pan and place the seasoned Fish inside the skillet. Fry for 10 minutes – five minutes on both sides on a medium to high heat.

For the sauteed Mushrooms

Brush any dirt off the mushrooms with a soft brush or a damp paper towel or rinse quickly and pat dry with a paper towel.
Cut the Mushrooms lengthwise to make bite-sized pieces and set aside.
Preheat the Oil in the skillet. Add the Onions and Garlic and cook till onions become soft. about 3 to 4 minutes.
Add the Mushrooms. Cover and simmer until they become tender. About 10 minutes – a little more or less.
Season with Salt and pepper then add the Spinach in bits until just wilted and stir in the lemon juice.

Serve

Plate the Sauteed Spinach and Mushrooms with the Blackened Salmon and enjoy!

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