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Pan-Seared Salmon with Mushrooms and Spinach over Sesame Brown Rice

Pan-Seared Salmon with Mushrooms and Spinach over Sesame Brown Rice


  • 2 teaspoons olive oil, divided
  • 4 3 ounces salmon fillets
  • Kosher salt
  • Freshly ground pepper
  • 1 tablespoon minced shallots
  • 1 1/2 cups sliced mushrooms
  • 2 cups baby spinach
  • 1 teaspoon grated lemon zest
  • 1 teaspoon fresh lemon juice
  • 2 cups cooked brown rice
  • 2 tablespoons toasted sesame seeds


  1. Heat 1 teaspoon oil in a large skillet over medium-high heat. Sprinkle salmon fillets lightly with salt and pepper to taste. Add salmon to the skillet and sear for about 5 minutes on each side, or until cooked through. Remove salmon to a large plate and cover with foil to keep warm.
  2. Add remaining 1 teaspoon oil to the skillet. Add shallots and saute for 1 minute. Place mushrooms in the skillet in a single layer and saute for 2 minutes without stirring. Stir and cook 2 minutes more. Add spinach and cook for 30 seconds, or until wilted. Remove the skillet from the heat and stir in lemon zest and juice.
  3. Mix together brown rice and sesame seeds. Spoon rice onto individual plates and top with mushroom-spinach mixture. Arrange 1 salmon fillet atop each bed of rice.


  • Recipe created by Robyn Webb for Younger Next Week by Elisa Zied

Nutrition Information

Per serving: 285 kcal cal., 11 g fat (2 g sat. fat), 58 mg sodium, 3 g fiber, 22 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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