Prep Time: 5 minutes
Cook Time: 7 minutes
Salmon with Spinach
Prep Time: 20 minutes
Cook Time: 30 minutes
Salmon with Spinach
Our Oven-Baked Chicken Seasoned Coating Mix is great for a light, crispy coating on fresh salmon, which is then baked and served atop a warm spinach and mushroom mixture.
- 1 box (6-ounces) House-Autry Oven-Baked Chicken Seasoned Coating Mix
- 3 1/2 tbsp olive oil 2 medium shallots - finely chopped
- 1/2 pound shiitake mushrooms - stemmed and sliced
- 1/2 cup heavy cream
- 1 tsp fresh thyme - chopped
- 1 tsp salt
- 1/8 tsp black pepper
- 2 cups baby spinach leaves - lightly packed
- 4 (6-ounce) boneless, skin-on salmon fillets
- 3 tbsp fresh lemon juice
Preheat oven to 400°F. Toss salmon fillets in House-Autry Oven-Baked Chicken Seasoned Coating Mix. Place salmon skin-side down on a baking sheet lined with nonstick aluminum foil. Bake for 12-18 minutes, or until cooked to desired doneness. (Cooking times will vary depending on thickness of salmon.)
Meanwhile, heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium high heat. Add the shallots and cook until golden brown, stirring often, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until softened for 3 to 4 minutes. Add the cream, thyme, 1 teaspoon salt and 1/8 teaspoon pepper. Reduce heat to medium and cook until thickened, stirring often, 1 to 2 minutes. Remove skillet from heat; add spinach and stir until wilted. Transfer to a bowl and cover with foil to keep warm.
Drizzle the pan juices, remaining olive oil and lemon juice over the salmon and serve with the warm shiitake/spinach mixture.
Products used in this recipe:
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