For 2 people

Prep: 15 minutes

Baking time: 20 minutes

Ingredients :

2 salmon fillets (170 g), with or without skin

2 tablespoons of olive oil (equal portions)

2 minced garlic cloves

225 g of minced mushrooms

140 gm fresh spinach

125 ml light fresh cream

60 ml of white wine (or chicken broth)

2 tablespoons of lemon juice

2 tablespoons chopped fresh parsley

Salt and pepper to your taste

Olive oil for cooking

Instructions :

1. Preparation of salmon:

Sponge salmon fillets with absorbent paper.

Season with salt and black pepper.

2. Seize the salmon :

In a frying pan, heat 1 tablespoon of olive oil and a fillet of olive oil over medium-high heat.

Drop salmon fillets in the pan, skin down (if you are using them).

Marinate 3-4 minutes on each side, or until golden brown and baked with heart. The internal temperature must reach 63 °C.

Remove the salmon from the pan and reserve.

3. Bring back mushrooms and garlic:

In the same pan, use the remaining tablespoon of olive oil.

Add the minced mushrooms and cook 5-7 minutes, or until tender and golden brown.

Add minced garlic and continue cooking for 1 minute, until fragrant.

4. Melt the spinach:

Add fresh spinach to the pan and cook until just melted, about 2-3 minutes.

5. Preparation of the creamy sauce:

Pour the white wine (or chicken broth) and lemon juice, scrubbing the bottom of the skillet to remove the cooking juices.

Insert sour cream and wear to shiver.

Let cook 2 to 3 minutes, or until sauce thickens slightly.

Insert fresh chopped parsley

Season with salt and black pepper.

6. Set up and service:

Put the salmon fillets back in the pan and coat them with a creamy sauce, mushrooms and spinach.

Serve right away.