Ginger-Turmeric Poached Salmon with Sautéed Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Delicate salmon fillets gently poached in a fragrant ginger-turmeric broth, paired with garlicky sautéed spinach for a nutrient-packed meal. This mediterranean-inspired seafood (anti-inflammatory, gluten free) ready in about 25 minutes pairs 6 oz each salmon fillets, inch piece, sliced thin fresh ginger, turmeric powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a deep skillet, combine 3 cups water, 2-inch sliced fresh ginger, 1 tsp turmeric powder, and 2 tbsp fresh lemon juice. Bring to a gentle simmer over medium heat until fragrant, about 5 minutes.
  2. Step 2: Add 4 salmon fillets to the simmering broth, ensuring they are submerged. Poach gently for 8-10 minutes until salmon is opaque and flakes easily.
  3. Step 3: While salmon cooks, heat 2 tbsp extra virgin olive oil in a large sauté pan over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
  4. Step 4: Add 10 oz fresh baby spinach and 1 tsp sea salt to the pan. Cook, stirring frequently, for 3-4 minutes until spinach is wilted and tender.
  5. Step 5: Remove salmon from broth using a slotted spoon, season with 1/2 tsp black pepper, and serve immediately alongside the garlicky sautéed spinach.

Frequently asked questions

How long does Ginger-Turmeric Poached Salmon with Sautéed Spinach take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Ginger-Turmeric Poached Salmon with Sautéed Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep 6 oz each salmon fillets from drying out.

Can I substitute ingredients in Ginger-Turmeric Poached Salmon with Sautéed Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Ginger-Turmeric Poached Salmon with Sautéed Spinach for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Ginger-Turmeric Poached Salmon with Sautéed Spinach gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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