Citrus-Glazed Salmon with Sautéed Spinach and Shallots

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

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 developed and reviewed.

Pan-seared salmon fillets glazed with a tangy citrus reduction, served atop garlicky sautéed spinach and shallots for a nutrient-packed Whole30 meal. This Mediterranean-inspired Whole30 recipe, ready in about 25 minutes, pairs salmon fillets, olive oil, orange 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) salmon fillets
3 tbsp olive oil
1/4 cup fresh orange juice
2 tbsp fresh lemon juice
3 cloves minced garlic cloves
2 medium, thinly sliced shallots
6 cups fresh baby spinach
1 tsp, divided sea salt
1/2 tsp, divided black pepper

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 4 salmon fillets with 1/2 tsp sea salt and 1/4 tsp black pepper. Place salmon skin-side down and cook for 5-6 minutes until crisp and golden.
Step 2: Flip the salmon and cook for 3-4 minutes more until just cooked through. Remove salmon and set aside.
Step 3: In the same skillet, add 1 tbsp olive oil and sauté 2 thinly sliced shallots and 3 minced garlic cloves over medium heat for 2-3 minutes until translucent and fragrant.
Step 4: Add 6 cups fresh baby spinach, 1/2 tsp sea salt, and 1/4 tsp black pepper. Stir frequently until spinach wilts, about 3 minutes.
Step 5: Pour 1/4 cup fresh orange juice and 2 tbsp fresh lemon juice into the skillet with spinach. Allow the citrus to reduce slightly for 2 minutes, stirring.
Step 6: Return the salmon to the skillet to glaze with the citrus sauce for 1 minute. Serve immediately.