A Houseful of Love

I absolutely love this quick and easy skillet meal – it’s the perfect Friday dinner after a busy day on the go because it requires minimal prep and only dirties one dish! The salmon and the cheese provide protein and the mushrooms are a great source of fiber, so this is a dinner that is satisfying and delicious.

Canned fish is the superhero ingredient of many of my quick meals because it’s precooked, affordable, and packed with nutrients. And when I’m looking for something that feels a bit more “meaty” (while still being meatless for Fridays and/or Lent), I add mushrooms!

It can also suit a variety of tastes, depending on how you serve it. I love it on a salad with an extra sprinkle of parmesan cheese, while my husband prefers it on its own with some crusty sourdough to mop up the juices. I also love that it’s easy to serve to my toddler – no need to pre-cut anything while my own dinner gets cold! He will happily feed it to himself.

How can I make this canned salmon and mushrooms skillet even faster?

This recipe comes together in no time once you’re cooking, so if you take some prep shortcuts, it really is a breeze. Pre-sliced mushrooms, pre-minced garlic, and pre-shredded cheese takes the prep time down to almost nothing – all you need to do is chop an onion and drain the can of salmon. Everything else can just be dumped in!

Is canned salmon healthy?

While canned goods get a bad rap, they do have some upsides. One huge benefit of eating canned fish is that it is often canned with the skin and the bones, which soften as part of the canning process. That means that they’re actually perfectly safe (and very healthy!) to eat. I’ll take the extra collagen and minerals any day!

How should I serve canned salmon and mushrooms skillet?

Salmon and mushrooms skillet is great served on its own with whatever sides you like. My go-to sides are vegetables (steamed if I’m pressed for time, roasted seasonal veggies if I want something really tasty) and some slices of sourdough bread. It’s also great served over a bed of lettuce when I’m craving a salad. Another great option is to serve it with or over some brown rice.

Does this canned salmon and mushrooms skillet make good leftovers?

Yes, though they do have a strong smell when reheated in a microwave – possibly not the best thing to bring into a communal break room at work. I find that they’re usually good about 3 days in the fridge. I wouldn’t recommend freezing it.

Ingredients

• 1 tbsp butter – or tallow or other healthy fat
• 1 onion, diced – I tend to use yellow onion, but other varieties will work too
• 3 cloves garlic, minced
• 1 pound mushrooms, sliced – any variety you like!
• 1 14.75oz can salmon, drained – include the bones and skins when eating canned salmon because they’re edible and full of wonderful nutrients!
• 1 tsp chili powder – This is a very mild recipe. If you like spicy food, feel free to add more or also add a bit of cayenne pepper
• 1 tbsp dried parsley – or 3 tbsp chopped fresh parsley, if you have it on hand
• 2 tbsp apple cider vinegar
• 1/4 cup grated parmesan – and if you’re like me, more for sprinkling on top when serving!
• 1 cup shredded mozzarella – freshly shredded if possible
• Salt and pepper, to taste

Directions

Step 1: Melt butter in a large skillet over medium heat, then add onions and garlic. Sauté for about 3 minutes, until just beginning to soften.

Step 2: Add mushrooms and continue cooking for another 7 minutes or so, until mushrooms soften.

Step 3: Add drained canned salmon. Stir in until evenly mixed and heated through, about 3 minutes.

Step 4: Add chili powder, parsley, apple cider vinegar, parmesan, salt, and pepper. Stir until evenly distributed.

Step 5: Sprinkle the shredded mozzarella on top, then cover with a lid until melted, about 2 minutes.

Step 6: Serve on its own or on a bed of greens. Garnish with fresh parsley and a sprinkle of parmesan cheese, if desired!

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Nutrition Facts

Amount Per Serving
Calories: 306 kcal
Fat: 17g
Total Carbohydrates: 8g
Fiber: 2g
Protein: 32g

The nutrition data provided here is for informational only and is only an estimate based on an online nutrition calculator. It cannot be verified or guaranteed, and should not be used in the treatment of medical conditions. It should not be considered a substitute for a professional nutritionist’s advice This data should be interpreted and used at your own risk.