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Salmon-Mushroom-Spinach Bake

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Salmon-Mushroom-Spinach Bake
  • Prep Time 30 min
  • Total Time 55 min
  • Servings 4
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Onions, mushrooms and spinach come together to top succulent salmon in this delicious baked beauty.

Ingredients

4
(4-oz) skinless salmon fillets (1 inch thick)
3
tablespoons butter
1/4
cup Progresso™ plain panko crispy bread crumbs
1
tablespoon finely chopped fresh Italian (flat-leaf) parsley
1
tablespoon finely chopped fresh thyme leaves
1
cup thinly sliced sweet onion
1/2
teaspoon salt
1/4
teaspoon ground black pepper
8
oz white mushrooms, stems removed, thinly sliced
3
cups fresh baby spinach

Directions

  • 1 Heat oven to 375°F. Spray 2-quart baking dish with cooking spray. Place salmon in baking dish; cover and refrigerate.
  • 2 Place 1 tablespoon of the butter in small microwavable bowl. Microwave uncovered on High 30 to 60 seconds or until melted. Add bread crumbs, parsley and thyme; stir. Set aside.
  • 3 In 10-inch skillet, melt remaining 2 tablespoons butter over medium heat. Add onion, salt and pepper. Cook 3 to 4 minutes or until softened and browned. Add mushrooms; cook 5 to 6 minutes or until mushrooms release juices, then turn brown. Add spinach; stir 1 to 2 minutes or until wilted. Pour over salmon in baking dish. Top with bread crumb mixture.
  • 4 Bake 18 to 22 minutes or until salmon flakes easily with fork and bread crumbs turn brown.
Tips  

We tested in an 8-inch square (2-quart) baking dish, as well as an oval 2-quart casserole. Either type of dish works well for this recipe.

When adding spinach to onion mixture, gently fold onion mixture over the greens to encourage wilting.

Nutrition Information 
No nutrition information available for this recipe
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