Pan-Roasted Lemon Garlic Salmon with Wilted Spinach

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

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.

Tender salmon fillets pan-roasted with garlic and lemon, served over a bed of garlicky wilted spinach. This seafood recipe (gluten free), ready in about 25 minutes, pairs salmon fillets, kosher salt, black pepper 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 weekly meal plan and pairs well with rice, quinoa, or a quick 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 International cuisine 380 cal/serving

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Ingredients

4 pieces (6 oz each), skin on salmon fillets
1 1/2 tsp, divided kosher salt
1 tsp, divided black pepper
3 tbsp olive oil
2 tbsp unsalted butter
4 minced garlic cloves
2 tbsp fresh lemon juice
6 cups fresh baby spinach
1/4 tsp (optional) red pepper flakes

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Instructions

Step 1: Pat 4 salmon fillets dry and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Set aside.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. When shimmering, add salmon fillets skin-side down and cook without moving for 5-6 minutes until skin is crispy and edges are opaque.
Step 3: Flip salmon and add 2 tbsp unsalted butter and 4 minced garlic cloves to the pan. Cook for 2-3 more minutes while basting salmon with melted butter and garlic until cooked through.
Step 4: Remove salmon from pan and keep warm. Add 1 tbsp olive oil to the same skillet, then add 6 cups fresh baby spinach, 1/2 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes. Sauté for 2-3 minutes until spinach is wilted.
Step 5: Drizzle spinach and salmon with 2 tbsp fresh lemon juice before serving.