A Cindy Pascale Original RecipeExcept for the rice, this is a one pot wonder! Cook the salmon in a large skillet. Once cooked, remove the salmon to cook the vegetables and make the creamy lemon sauce. Add the salmon back for the last 15 minutes of cooking. Easy and a pretty quick meal to make on a busy week night!Note: If you like a lot of lemon flavor, use more lemon and if you prefer a more delicate lemon flavor, use less lemon.
Ingredients
- 2-4 salmon filets-skin removed (see Tip Section for an easy to remove salmon skin)
- 2 small garlic cloves peeled & grated
- 3 tbsp butter
- 8 oz mushrooms
- 1 red bell pepper
- 1 bag baby spinach
- 3/4 cup cream
- 3/4 cup broth (chicken or vegetable)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 small or medium lemon-thinly sliced and seeds removed
2-4 servings of white rice
Instructions
- Cook rice according to package directions.After you remove the skin from the salmon (see the tip below), cut the salmon into serving size and rinse to remove any scales. Salt and pepper both sides to taste.Heat a skillet to medium heat with 2 Tbsp of butter. Add ½ of the grated garlic. When butter and garlic are mixed, add the salmon. Cook about 4-5 minutes per side. When done, remove salmon from the skillet.While salmon is cooking, slice onions, mushrooms and red bell pepper.When salmon is done cooking, add 1 Tbsp butter and the other half of the grated garlic to hot pan. Add onions, mushrooms, salt and pepper. Cook until they are soft – about 3-5 minutes. Add the red peppers. Cook for another 3-5 minutes until peppers are soft.Add the spinach, stirring until the spinach is cooked through.Add cream and broth – stir. Then add lemon slices. Layer the salmon on top of the vegetable and lemon mixture. Cover and cook on medium low heat for 15 minutes.Take salmon out of pan and place on a plate. Transfer rice to a serving platter. Stir vegetable sauce mixture and then pour over rice. Layer salmon on top. Serve with extra lemon slices if desired.Enjoy!Tip to remove salmon skin: Until I learned this tip, for me, the worst part of cooking salmon was removing the skin. If you don’t like this chore either, you will love this tip: Fill the bottom of your frying pan with hot water. Heat water to boiling. Place the salmon skin side down in the boiling water. Boil for 1-2 minutes and remove to a cutting board. Using your fingers, gently pull up on the skin and it will easily come right off.HAPPY EATING!!
