Seared Salmon with Mushroom-Shallot Sauce

Seared Salmon with Mushroom-Shallot Sauce

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Rated: 1
  • Makes: 4 servings
  • Prep 20 mins
  • Cook 10 mins
  • Serving Size: 1 salmon fillet and about 2 tablespoons sauce
  • Carb Grams Per Serving: 2


  • 4 4 - ounces fresh or frozen skinless salmon fillets
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 2 teaspoons olive oil
  • 1 cup sliced cremini or button mushrooms
  • 1 medium shallot, finely chopped
  • 1/3 cup dry white wine or reduced-sodium chicken broth
  • 1 tablespoon Dijon-style mustard
  • 2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme


  1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle with pepper and salt. Measure thickness of fillets. In a large nonstick skillet, cook salmon in hot oil over medium heat for 4 to 6 minutes per 1/2-inch thickness or until salmon flakes easily when tested with a fork, carefully turning once halfway through cooking. Remove from skillet and keep warm.
  2. Add mushrooms and shallot to the same skillet. Cook for 3 to 5 minutes over medium heat or until tender, stirring occasionally. Remove from heat and carefully add wine, mustard, and thyme. Cook and stir for 1 to 2 minutes or until well combined and heated through.
  3. Place salmon on serving plates and top with mushroom sauce. Serve with Roasted Potatoes and Leeks and Roasted Asparagus.


  • Sides: Roasted Potatoes and Leeks
  • Sides: Roasted Asparagus

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 285 cal., 18 g total fat (4 g sat. fat), 62 mg chol., 232 mg sodium, 2 g carb. (1 g sugars), 24 g pro.

Diabetic Exchanges

Medium-Fat Meat (d.e): 3.5;