Pan-Roasted Herb Butter Salmon with Wilted Spinach
Salmon fillets pan-roasted in herb-infused butter served with tender spinach sautéed in garlic. This mediterranean-inspired seafood ready in about 25 minutes pairs (6 oz each) salmon fillets, unsalted butter, fresh thyme leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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 (6 oz each) salmon fillets
- 4 tbsp unsalted butter
- 1 tbsp fresh thyme leaves
- 3 cloves, thinly sliced garlic cloves
- 6 cups fresh baby spinach
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 4 wedges for serving lemon wedges
Instructions
- Step 1: Pat dry 4 salmon fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until hot but not smoking.
- Step 2: Place salmon fillets skin side down in the pan and cook without moving for 5-6 minutes until the edges turn golden and skin is crisp.
- Step 3: Flip salmon and add 4 tbsp unsalted butter, 1 tbsp fresh thyme leaves, and 3 sliced garlic cloves to the pan. Tilt the pan and spoon melted butter and herbs over the salmon for 2-3 minutes until cooked through.
- Step 4: Remove salmon and keep warm. In the same pan, add 6 cups fresh baby spinach and sauté for 2-3 minutes until just wilted and bright green.
- Step 5: Serve salmon on a bed of wilted spinach with pan juices spooned over and 4 lemon wedges on the side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Roasted Herb Butter Salmon with 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-Roasted Herb Butter Salmon with 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 (6 oz each) salmon fillets from drying out.
Can I substitute ingredients in Pan-Roasted Herb Butter Salmon with 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-Roasted Herb Butter Salmon with 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-Roasted Herb Butter Salmon with 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.
