Pan-Fried Salmon with Lemon-Garlic Butter and Wilted Spinach
Crisp-skinned salmon fillets pan-fried and topped with a bright lemon-garlic butter, served alongside tender wilted spinach. This mediterranean-inspired seafood ready in about 25 minutes pairs (5 oz each), skin on salmon fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 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.
Ingredients
- 4 pieces (5 oz each), skin on salmon fillets
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 3 minced garlic cloves
- 2 tbsp fresh squeezed lemon juice
- 1 tbsp chopped fresh parsley
- 5 cups baby spinach
- 1/2 tsp salt for spinach
Instructions
- Step 1: Pat dry 4 salmon fillets (5 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat.
- Step 2: Place salmon fillets skin-side down and cook for 5-6 minutes without moving until skin is crispy and golden. Flip and cook for an additional 2-3 minutes until salmon is just cooked through; remove salmon from skillet and keep warm.
- Step 3: Reduce heat to medium, add 3 tbsp unsalted butter and 3 minced garlic cloves to the skillet. Sauté garlic for 1 minute until fragrant.
- Step 4: Stir in 2 tbsp fresh lemon juice and 1 tbsp chopped parsley, then spoon lemon-garlic butter sauce over the salmon.
- Step 5: In a separate skillet, heat 1 tbsp olive oil over medium heat. Add 5 cups baby spinach and 1/2 tsp salt, sauté for 2-3 minutes until spinach is wilted but still bright green.
- Step 6: Serve salmon atop the wilted spinach, drizzled with the lemon-garlic butter sauce.
Equipment for this recipe
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Frequently asked questions
How long does Pan-Fried Salmon with Lemon-Garlic Butter and Wilted 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 Pan-Fried Salmon with Lemon-Garlic Butter and Wilted 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 salt from drying out.
Can I substitute ingredients in Pan-Fried Salmon with Lemon-Garlic Butter and Wilted 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 Pan-Fried Salmon with Lemon-Garlic Butter and Wilted 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.
What goes well with Pan-Fried Salmon with Lemon-Garlic Butter and Wilted Spinach?
Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
