Pan-Seared Salmon with Rosemary & Garlic Served with Cabbage and Shimeji Mushroom Sauté

A simple yet refined dish where salmon is seared golden and infused with rosemary and garlic. Paired with a quick sauté of cabbage and shimeji mushrooms, this plate balances richness with earthy, umami depth.

Servings: 2

Prep Time: 10 minutes

Cook Time: 12 minutes

Ingredients

For the Salmon

• 2 salmon fillets (~150 g each)

• 1 Tbsp olive oil

• 2 garlic cloves, lightly crushed

• 1 sprig fresh rosemary

• Salt and black pepper, to taste

For the Cabbage & Shimeji Sauté

• 200 g cabbage, roughly chopped

• 100 g shimeji mushrooms, trimmed

• 1 Tbsp olive oil or butter

• 1 Tbsp soy sauce (or to taste)

• Freshly ground black pepper

Instructions

1. Prepare salmon: Pat fillets dry. Season both sides with salt and pepper.

2. Sear salmon: Heat olive oil in a skillet over medium-high heat. Add garlic and rosemary, letting the oil infuse. Place salmon skin-side down, sear until golden and nearly cooked through, about 3–4 minutes per side. Remove and rest.

3. Sauté vegetables: In another pan (or the same once salmon is removed), heat oil or butter. Add cabbage and shimeji mushrooms. Stir-fry until softened but still vibrant. Season with soy sauce and pepper.

4. Plate: Serve salmon topped with rosemary and garlic alongside the cabbage–mushroom sauté.

Nutrition Facts (Per Serving)

[approximate]

• Calories: 450 kcal

• Protein: 34 g

• Fat: 28 g

• Carbohydrates: 12 g

• Sodium: 520 mg

Why It Works

• Garlic and rosemary infuse the salmon with aromatic depth without overpowering its natural flavor.

• The cabbage and shimeji sauté brings earthy umami and a light sweetness to balance the richness of the fish.

• Minimal seasoning lets the quality of the ingredients shine, making this dish elegant enough for entertaining yet simple for everyday cooking.

Pan-Seared Salmon with Rosemary & Garlic Served with Cabbage and Shimeji Mushroom Sauté (Diabetic Friendly👍👍👍)