Submitted by: Isabel De Los Rios
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Servings: 2
This recipe combines butter, paprika, garlic, and salmon to create a perfect last-minute, delicious dinner recipe. If you’re cooking for yourself, eat half of this recipe for dinner and store the rest for lunch tomorrow!
1/2 lbs. salmon
1/2 tsp. paprika
sea salt & black pepper to taste
1/2 tbsp. butter
2 clove garlic
1 c. brown mushrooms
1 med. tomato
1 c. spinach
2 tsp. lemon juice
1/2 tbsp. butter
Pat salmon filets with paper towel to remove excess moisture. Season with paprika, salt, and pepper.
Place large skillet over medium heat. Add ½ tablespoon butter; add minced garlic and sliced mushrooms.
Cook until mushrooms and garlic are slightly crispy. Decrease heat to medium-low; add tomatoes and cook for 1-2 minutes. Decrease heat to low; add spinach and cook for 1 minute, until wilted.
Remove veggies from the heat and divide between 2 plates. Cover while you cook the salmon.
Heat the same medium skillet on medium-high; add ½ tablespoon butter once skillet is very hot. Place salmon fillets skin side down onto pan and sear for 4-5 minutes, without moving them. Flip salmon fillets and let them cook for another 4-5 minutes.
Top veggies with 1 salmon filet each and drizzle dish with lemon juice.
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