Baked Salmon with spinach and mushroom
Baked Salmon with spinach and mushroom. DIRECTIONS Place salmon fillets, skin sides down in a baking dish which has been sprayed with a non stick cooking spray (Pam or similar). Mix remaining ingredients until well blended, then spoon over the salmon. Place the salmon fillets skin-down on a sheet of baking paper on a baking sheet. Squeeze over the lemon juice and serve. For making Baked Salmon with Spinach and Mushrooms, season the salmon fillets with salt and pepper, place them skin-sides down in a lightly greased baking dish, combine remaining ingredients and spoon over the fish, bake in the oven until fish flakes easily with fork. To cook Baked Salmon with spinach and mushroom you need 11 ingredients and 3 steps easily.
The ingredients needed to make Baked Salmon with spinach and mushroom:
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2 of salmon fillets thawed
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1 clove of garlic sliced
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2 slices of lemon
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of Quinoa
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1 cup of quinoa
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2 cups of water
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of Spinach and mushroom
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1/2 of onion roughly chopped
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400 of mushrooms chopped
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1 bag of spinach
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of Aromat
Steps to make Baked Salmon with spinach and mushroom:
- Preheat oven to 230 degrees. Cook quinoa according to packet instructions. Season salmon with salt and pepper. Place garlic and skin down, place salmon on garlic and top with lemon. Bake till well done.
- Fry onions till soft. Add mushroom and cook for further 3 minutes add spinach and cook, season with aromat till wilted and done
- Serve hot.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Remove fish from pan, and keep warm. Salmon Florentine is made with juicy, tender, baked salmon and topped with creamy spinach and mushrooms. The salmon was baked with a blend of tomatoes, spinach, mushrooms and sun-dried tomato dressing. The salmon was delicious, succulent and satisfying.
