Pan Seared Salmon with Spinach and Mushrooms

This Pan Seared Salmon with Spinach and Mushrooms is one of my favorite weeknight dinners. It's ready in under 20 minutes, looks restaurant-worthy, and gives you a balanced meal with tender salmon, garlicky mushrooms, and fresh spinach all in one pan.

Jump to:

• About the Ingredients
• Cooking Tips
• How to Pan Sear Salmon with Spinach and Mushrooms (Step by Step)
• Pan Seared Salmon with Spinach and Mushrooms Recipe
• Pin for later!
• More Delicious and Easy Salmon Recipes

About the Ingredients

• Salmon fillets - Recommend skin-on for better searing, and note substitutions like trout or halibut.
• Olive oil - Suggest avocado oil for higher smoke point if desired.
• Garlic - Fresh is best, but garlic powder can be added for extra flavor.
• Mushrooms - Button, cremini, or shiitake work great; different types give different flavor notes.
• Spinach - Baby spinach wilts quickly; kale or Swiss chard could be swapped in but need longer cooking.
• Paprika & garlic powder - For flavor depth; swap paprika for smoked paprika for a smoky twist.

Cooking Tips

• Getting a good sear - Pat salmon dry before adding to pan; don't move it while searing.
• Checking doneness - Aim for 125°F for medium, 135°F for medium-well.
• Batch cooking spinach - Add greens in handfuls so they wilt evenly without steaming too much.
• Pan type - Cast iron or stainless steel works best for browning.

How to Pan Sear Salmon with Spinach and Mushrooms (Step by Step)

First, gather your ingredients:

• 1 lb salmon fillets
• 2 tablespoon olive oil
• 3 cloves garlic, minced
• 8 oz mushrooms, sliced
• 6 oz spinach fresh
• Salt and pepper, as desired
• 1 teaspoon paprika
• 1 teaspoon garlic powder

Heat 1 tablespoon of olive oil in a cast iron or large skillet on medium-high heat.

When the oil is hot, add salmon fillets to pan. Sear for about 4 minutes on medium-high heat. Flip the salmon fillets to the other side. Season with salt, and then let it cook for another 4 minutes or until cooked thoroughly.

Remove salmon from the skillet and set aside.

In the same pan, add another tablespoon of olive oil, minced garlic, and mushrooms. Cook stirring occasionally for about 2 minutes or until mushrooms are tender.

Add spinach to pan. If too much to add in the beginning, add it in batches.

Cook stirring occasionally until wilted, which only takes about 1 minute. Season with salt, pepper, paprika, and garlic powder.

Sometimes if I'm worried that the Salmon cooled down too much, I dump it back for a second in the pan to warm up before serving.

Remove from heat, and serve with pan seared salmon.

Storage & Reheating

• Store leftovers in an airtight container for up to 2 days.
• Reheat gently in a skillet over low heat or in a 300°F oven to avoid drying the salmon.
• Spinach will be softer after storage but still flavorful.

FAQ Ideas

• Can I use frozen salmon? Yes, thaw fully and pat dry before cooking.
• Do I need to remove salmon skin? No, skin-on helps keep it moist (you can remove after cooking if preferred).
• Can I use other greens? Yes, kale, chard, or even bok choy works.

Pin for later!

More Delicious and Easy Salmon Recipes

• If you're looking for something super easy and delicious try this Salmon With Green Onions, Garlic, and Soy Sauce - you can literally pan fry, air fry, steam or even microwave!
• Another yummy way to make salmon is to stir fry it! If you like stir fries check out this Salmon Stir Fry with Vegetables recipe!
• Have you ever tried pan fried miso salmon? If not I recommend you check it out - the miso adds a umami tasty flavor to the fish!
• Don't forget you can always make a whole meal with fried rice! For example this salmon fried rice - it's easy and delicious!