Instructions
Step 1. Place the baby potatoes in a pot of salted water and bring to a boil. Cook for 12–15 minutes, or until fork-tender. Drain and set aside.
Step 2. Pat the salmon fillets dry and season both sides with salt and black pepper.
Step 3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Step 4. Add the salmon fillets and cook for 4–5 minutes per side, until golden brown and cooked through. Remove from the skillet and keep warm.
Step 5. In the same skillet, melt the butter with the remaining olive oil.
Step 6. Add the sliced mushrooms and cook for 5–7 minutes until browned and tender.
Step 7. Stir in the garlic, rosemary, and thyme, cooking for 30 seconds until fragrant.
Step 8. Pour in the chicken broth and lemon juice. Simmer for 2–3 minutes until slightly reduced.
Step 9. Add the spinach and cook until wilted, about 2 minutes.
Step 10. Return the salmon to the skillet briefly and spoon the mushroom herb sauce over the fillets.
Step 11. Arrange the sautéed spinach on serving plates and place the salmon on top.
Step 12. Add the baby potatoes alongside the salmon.
Step 13. Spoon the remaining mushrooms and sauce over the salmon and potatoes.
Step 14. Garnish with fresh parsley and rosemary sprigs if desired.
Step 15. Serve immediately while warm.
Storage and Reheating Tips
Store leftovers in airtight containers in the refrigerator for up to 3 days.
Keep the salmon, potatoes, and spinach together or in separate containers for meal prep.
Reheat gently in a covered skillet over low heat or in the microwave in short intervals.
Avoid overheating the salmon to maintain its tender texture.
This dish is not recommended for freezing, as the spinach and mushrooms may lose quality after thawing.
Add a fresh squeeze of lemon before serving leftovers to brighten the flavors.
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