Creamy Mushroom and Spinach Salmon (Edit recipe)

This delicious meal is packed with nutrients, flavor, and all the creamy goodness! The creamy mushroom and spinach sauce is so versatile, it can be served with fish, chicken, and beef.

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	620
Fat:	58 g
Carbohydrates:	14 g
Protein:	22 g
Cholesterol:	109 g
Sodium:	67 mg
Fiber:	4 g
Sugars:	2 g
Calculated per serving.

by Bonafide Provisions

View original recipe

Serves: 2

Ingredients

Creamy mushroom & spinach sauce

2 Tbsp Ghee, grass-fed organic butter or
2-3 cloves Garlic, minced or garlic powder
.25-.5 cup Fennel, thinly sliced (do not discard tops), fresh
2-2.25 cups white, raw Mushrooms, thinly sliced
1 Organic Creamy Mushroom Soup, Bonafide Provisions
.5 tsp dried Dill
4 Unsalted Butter, (Pat's grass-fed organic)
White Wine, a splash
2-3 cups Baby Spinach, fresh
Salt and Pepper, (Celtic Sea Salt) to taste

Pan-seared salmon

2 - 8 oz Wild Caught Salmon Filet, skin removed
2 Tbsp Extra Virgin Olive Oil
Garlic Powder, to taste
Sea Salt, (Celtic Sea Salt) to taste
Black Pepper, to taste

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Wash salmon fillets underwater, and pat dry with a paper towel. Once dry, season with Celtic sea salt, fresh ground pepper, and garlic powder and set aside.
Add olive oil to a cast-iron skillet over medium-high heat. Once the pan is hot, turn the heat down to medium and add salmon fillets.
Cook for 3-4 minutes, then flip over and cook another 2-3 minutes on the other side. Transfer to plate and set aside.
Heat olive oil in a stainless steel pan, once hot sautee fennel and mushrooms. Cook until tender and browned, approx 4-6 minutes.
Add sea salt, pepper, garlic, dill, butter, and a splash of white wine.
Stir in defrosted creamy mushroom soup and bring to a boil and reduce heat to simmer until it's reached the desired thickness, about 7-10 minutes.
Add spinach and fennel tops, then stir until wilted. Serve under the pan-seared salmon fillet.