Mustard-Glazed Fish Fillets with Spinach

By AislePrompt Editorial · ·

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.

Pan-seared fish fillets coated in a pungent mustard glaze, served with wilted fresh spinach. This Indian-inspired seafood recipe (high protein), ready in about 22 minutes, pairs salmon fillets, mustard, coconut oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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: 12 min Serves 2 Indian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 2 salmon fillets dry with paper towels, then season both sides with 1/4 tsp salt and 1/2 tsp garlic powder.
  2. Step 2: Heat 1 tbsp coconut oil in a skillet over medium-high heat until shimmering, about 1 minute.
  3. Step 3: Place salmon fillets skin-side down (if skin-on) and cook for 4 minutes until golden, then flip and cook another 3 minutes until fish flakes easily.
  4. Step 4: In a small bowl, mix 2 tbsp mustard with 1 tbsp lemon juice. Brush glaze over fish and cook for 1 minute more until glossy.
  5. Step 5: Add 2 cups fresh spinach to the skillet, stirring until wilted and tender, about 2 minutes.

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