• 4-5 Salmon Fillets skin on
  • 2 Tbsp Olive Oil divided
  • 3 Large Garlic Cloves pressed
  • 5 oz Fresh Spinach roughly chopped, about ¾ Cup
  • 6 oz Button Mushrooms sliced, ¾ cup
  • ¼ Cup Vegetable Broth
  • ¾ Cup Coconut Cream
  • Kosher salt and pepper, to taste

  1. Rinse the fish and pat dry with a paper towel, then place it into the prepared baking tray.
  2. Season with some salt and pepper.Heat 1 Tbsp of oil in a large non-stick pan over medium heat. Add salmon, skin side up, and cook undisturbed for 4-5 minutes, until golden.
  3. Gently flip the fillets on the other side, and continue to cook for 4-6 minutes, or until cooked through and skin is crispy.
  4. Once the salmon is done, set aside on a plate.Heat remaining oil in the same pan over medium-high heat. Add garlic and cook until fragrant.
  5. Add mushrooms and cook until slightly golden brown and tender. Add broth and coconut cream, season with salt and pepper, if needed.
  6. Reduce the heat to low and let it simmer until sauce is thickened, then stir in spinach and cook until wilted, 1-2 minutes.
  7. Return the salmon back to the pan, and spoon the creamy spinach and mushrooms on top. Serve hot and enjoy!


  • Coconut cream is the Thai Kitchen coconut MILK in the can
  • You may use heavy cream if you prefer it over coconut cream/milk
  • It is best to use fresh spinach
  • Use any other mushroom of choice. It is better to use fresh mushroom as opposed to mushroom in cans 

Recipe by Rena Awada


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