Ingredients

For the Salmon

• Salmon – 1 kg, cut into fillets
• Salt – 5 g
• Black pepper – 2 g
• Softened butter – 70 g
• Lemon – 1, cut in half for juice and garnish

For the Spinach and Mushroom Sauce

• Onion – 2, finely chopped
• Garlic – 10 g, minced
• Mushrooms (champignons) – 250 g, sliced
• Red bell pepper – 1, diced
• Spinach – 100 g, roughly chopped
• Salt – 5 g
• Black pepper – 2 g
• Water – 100 ml
• Cream – 150 g

For the Mashed Potatoes

• Potatoes – 3 large
• Water – 800 ml (for boiling)
• Salt – 5 g (for boiling)
• Butter – 50 g
• Warm milk – 100 ml
• Salt – 5 g

Prep Time, Cooking Time, and Total Time

• Prep Time: 20 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour

Servings

This recipe serves 4 people generously.

Step-by-Step Instructions

1. Preparing the Salmon

1. Season the Salmon:
   Pat the salmon fillets dry with paper towels. Sprinkle both sides with salt and black pepper. Set aside for a few minutes to allow the seasoning to penetrate.
2. Sear the Salmon:
   Heat a non-stick skillet over medium heat and melt the butter. Place the salmon fillets skin-side down and cook for 3–4 minutes until the skin is crispy and golden. Flip the fillets and cook for another 2–3 minutes. Remove from the skillet and set aside.
3. Add Lemon Juice:
   Squeeze half a lemon over the cooked salmon for a burst of citrus freshness.

2. Making the Spinach and Mushroom Sauce

1. Sauté the Vegetables:
   In the same skillet, add a little more butter if necessary. Sauté the onions and garlic until fragrant and translucent, about 3–4 minutes.
2. Cook the Mushrooms:
   Add the sliced mushrooms to the skillet. Cook for 5 minutes until they release their moisture and begin to brown.
3. Add the Bell Peppers:
   Stir in the diced bell peppers and cook for another 2 minutes.
4. Incorporate the Spinach:
   Add the chopped spinach and stir until wilted.
5. Finish the Sauce:
   Pour in the water and cream, then season with salt and black pepper. Simmer for 3–5 minutes until the sauce thickens slightly.

3. Preparing the Mashed Potatoes

1. Boil the Potatoes:
   Peel and cut the potatoes into chunks. Place them in a pot with 800 ml of water and salt. Bring to a boil and cook for 15–20 minutes or until fork-tender.
2. Mash the Potatoes:
   Drain the potatoes and return them to the pot. Add the butter, warm milk, and salt. Mash until smooth and creamy. Adjust seasoning if needed.

4. Assembling the Dish

1. Plate the Mashed Potatoes:
   Spoon a generous portion of mashed potatoes onto each plate.
2. Add the Salmon:
   Place a seared salmon fillet on top of the mashed potatoes.
3. Top with Sauce:
   Ladle the spinach and mushroom sauce over the salmon and mashed potatoes. Garnish with a lemon wedge and fresh parsley if desired.

Nutritional Information (Per Serving)

For the Entire Dish:

• Calories: 530 kcal
• Protein: 38 g
• Fat: 28 g
• Carbohydrates: 29 g
• Fiber: 4 g
• Sugar: 6 g

Why This Recipe Is Timeless

This recipe stands out for its versatility and balance of flavors. Salmon has been a staple in kitchens for centuries, prized for its delicate taste and health benefits. Pairing it with a creamy, flavorful sauce ensures it remains moist and delicious, while mashed potatoes provide a comforting and universally loved accompaniment.

The combination of spinach and mushrooms elevates the dish, making it as nutritious as it is flavorful. The bright notes of lemon add a modern touch, cutting through the richness and making the dish feel light yet satisfying. Its timelessness lies in its simplicity and elegance—perfect for any occasion.

FAQs

1. Can I use frozen salmon fillets?
Yes, just ensure they are fully thawed and patted dry before cooking.

2. What can I substitute for cream in the sauce?
You can use Greek yogurt or a dairy-free alternative like coconut cream for a lighter or dairy-free version.

3. Can I add other vegetables to the sauce?
Absolutely! Zucchini, cherry tomatoes, or asparagus would complement the flavors well.

4. How do I keep the salmon from sticking to the pan?
Ensure the skillet is hot and the butter is melted before adding the salmon. Also, avoid moving the salmon until it naturally releases from the pan.

Tips for Success

• Crispy Skin: If you love crispy salmon skin, press the fillets gently into the skillet with a spatula for the first minute of cooking.
• Perfect Mashed Potatoes: Use warm milk to avoid cooling down the potatoes while mashing. A potato ricer or masher works best for a smooth texture.
• Enhanced Flavor: Add a splash of white wine to the sauce for added depth.

Storage Tips

• Refrigeration: Store leftovers in airtight containers for up to 3 days.
• Reheating: Reheat the salmon and sauce gently on the stovetop to avoid overcooking. Warm mashed potatoes in the microwave or over low heat with a splash of milk to restore creaminess.
• Freezing: Freeze the salmon and sauce separately for up to 2 months. Thaw in the refrigerator overnight before reheating.

Conclusion

Pan-Seared Salmon with Spinach and Mushroom Sauce Served with Creamy Mashed Potatoes is a dish that combines tradition and sophistication. Its rich flavors, nutritional benefits, and elegant presentation make it a timeless classic. Whether you’re cooking for a family dinner or entertaining guests, this recipe guarantees an unforgettable dining experience.

The silky mashed potatoes provide a comforting foundation, the spinach and mushroom sauce adds depth, and the salmon serves as the star of the plate with its tender, flaky texture. This dish truly celebrates the art of home cooking, blending simplicity with restaurant-quality results. Once you try it, it’s bound to become a favorite in your household.