2 Salmon fillets (one serving size each)
1 package (8 oz) sliced baby portabella mushrooms
1 bag (10 oz) fresh baby spinach leaves
1/2 teaspoon dill weed
1-2 tablespoons of unsalted butter
1-2 tablespoons of extra virgin olive oil
1/8 teaspoon nutmeg
1/4 cup grated Parmesan cheese
juice from half a lemon
2 tablespoons basil pesto
salt and pepper to taste
Set Broiler to HIGH
Melt 1 tbsp of butter and 1 tbsp of olive oil over medium heat in a large skillet. Add mushrooms and saute until they are brown and tender. Salt and pepper to taste after mushrooms have browned. (adding salt before they are cooked will pull the moisture out of mushrooms).
While the mushrooms are cooking, season both sides of each salmon fillet with salt, pepper and dill weed. Line a deep metal pan with a piece of foil sprayed with non-stick cooking spray. Place the fillets on the foil, topping each with a small drizzle of olive oil and a dab of butter. Broil on HIGH for 5-10 minutes, depending on how cooked you prefer your fish.
As the fish is cooking, add the entire bag of baby spinach leaves to the cooked mushrooms and continue to heat until the spinach begins to wilt. Add a pinch of nutmeg, toss. Remove skillet from heat and add Parmesan cheese. Toss to mix the cheese throughout the spinach.
Remove the fillets from the broiler. Squeeze the lemon juice over the hot fillets. Spoon half of the spinach mixture onto a plate, creating a bed for the salmon. Place the salmon fillet on top of the spinach. Repeat with the remaining spinach and remaining fillet. Top each fillet, while they are still hot, with a spoonful of pesto. Serve with a side of your choice. (I chose a boxed garlic and herb couscous).