Herby Salmon with Creamed Spinach and Wild Mushrooms
Ingredients
4 salmon fillets (about 150g each, ideally wild-caught for higher vitamin D)
2 tablespoons olive oil
Salt and pepper, to taste
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
200g wild mushrooms (such as chanterelle or shiitake, cleaned and sliced)
2 cloves garlic, minced
150g fresh spinach
100ml double cream
30g grated Parmesan cheese (optional, for extra vitamin D)
Juice of 1/2 lemon
Fresh parsley, chopped (for garnish)
Instructions
Image: Unsplash
Preheat Oven and Season Salmon: Preheat your oven to 200°C (180°C fan/gas mark 6). Place the salmon fillets on a baking tray, drizzle with 1 tablespoon of olive oil, and season with salt, pepper, thyme, and rosemary. Set aside.
Bake the Salmon: Bake the salmon in the oven for 12-15 minutes or until it flakes easily with a fork.
Sauté the Mushrooms: While the salmon bakes, heat the remaining tablespoon of olive oil in a large frying pan over medium heat. Add the garlic and cook for 1 minute until fragrant. Add the wild mushrooms and cook for about 5-6 minutes, stirring occasionally, until they are tender and browned.
Add Spinach and Cream: Add the fresh spinach to the frying pan and cook for 2-3 minutes until wilted. Stir in the double cream and Parmesan cheese (if using) and cook for another 2-3 minutes until the mixture is creamy. Season with salt, pepper, and a squeeze of lemon juice to taste.
Serve: Place a generous portion of the creamed spinach and mushrooms on each plate and top with a salmon fillet. Garnish with fresh parsley.
Image: Unsplash
Nutritional Note
This dish is rich in vitamin D, protein, and omega-3s from the salmon, with additional vitamin D from the wild mushrooms and optional Parmesan. Creamed spinach provides fibre and iron, making this a deliciously nutritious low-carb meal.
