9/10/2024 – This recipe was easy and tasted great using ingredients we normally have on hand. It was inspired by Albert Bevia @ Spain on a Fork.

Ingredients

• ~1 tbsp extra virgin Spanish olive oil
• 2 fresh salmon fillets ~7 oz each About 1″ thick with skin on.
• 4 cloves of garlic
• 1 small onion
• 1-2 cups sliced portabello mushrooms
• ~1/2 cup white wine
• ~1/2 tbsp fresh lemon juice
• 2 cups fresh spinach. Next time use 3 cups.
• 1/2+ cup Greek yogurt – Set out early to come to room temperature.
• Kosher salt
• Fresh ground black pepper
• lemon slices

Instructions

1. Begin by finely mincing garlic, finely dicing 1 small onion.
2. Season salmon with sea salt and freshly cracked black pepper
3. Heat a non-stick frying pan with a medium-high heat and add extra virgin Spanish olive oil, once the oil get´s hot add the fillets of salmon seasoned side down After 3 minutes of cooking flip the fillets, after a total cooking time of 6 minutes remove the fillets from the pan and cover with foil paper.
4. Using the same pan with the same heat add the minced garlic and diced onions and mix with the rendered fat from the salmon and EVO. After about 1 minute add the sliced mushrooms and mix them around. After 3 minutes season everything with sea salt and freshly cracked black pepper and add white wine and fresh lemon juice, cook for a little over a minute, then add fresh spinach, mix it around and cook until it welts and all the liquids have evaporated, between 2-3 minutes, turn off the heat
5. After leaving everything to cool off for 5 minutes add 1/2 cup of Greek yogurt at room temperature and season with sea salt, mix everything together until well combined, add the cooked salmon fillets back to the pan and heat it with a low heat, cook for 5 minutes until everything is warm
6. Serve directly from the pan, garnish with a couple slices of lemon and freshly chopped parsley