Citrus-Ginger Salmon with Sautéed Spinach and Mushrooms

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender salmon fillets glazed with bright citrus and ginger, paired with garlicky sautéed spinach and mushrooms for a vibrant Whole30 meal. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 25 minutes, pairs salmon fillets, fresh orange juice, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 380 cal/serving

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Ingredients

4 pieces (6 oz each), skin on salmon fillets
1/3 cup fresh orange juice
2 tbsp fresh lemon juice
1 tbsp grated fresh ginger
4, minced garlic cloves
6 cups baby spinach
8 oz, sliced white mushrooms
3 tbsp avocado oil
1 tsp, divided sea salt
1/2 tsp, divided black pepper

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Instructions

Step 1: In a small bowl, whisk together 1/3 cup fresh orange juice, 2 tbsp fresh lemon juice, and 1 tbsp grated fresh ginger until combined.
Step 2: Pat dry 4 salmon fillets (6 oz each) and season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper.
Step 3: Heat 1 tbsp avocado oil in a large nonstick skillet over medium-high heat. Place salmon skin-side down and cook for 5 minutes until skin is crisp. Flip and cook 3 more minutes until salmon is opaque and flakes easily.
Step 4: Remove salmon from skillet and set aside. In the same skillet, add 2 tbsp avocado oil and sauté 4 minced garlic cloves and 8 oz sliced white mushrooms over medium heat for 4 minutes until mushrooms are golden and garlic is fragrant.
Step 5: Add 6 cups baby spinach, remaining 1/2 tsp sea salt, and 1/4 tsp black pepper, sautéing for 2-3 minutes until spinach is wilted.
Step 6: Return salmon to the pan, pour the citrus-ginger mixture over the salmon and vegetables, and cook for 1-2 minutes until sauce slightly thickens and coats the ingredients. Serve immediately.