Pan-Roasted Lemon Garlic Salmon with Wilted Spinach

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

Tender salmon fillets pan-roasted with garlic and lemon, served over a bed of garlicky wilted spinach. This general-inspired seafood (gluten free) ready in about 25 minutes pairs (6 oz each), skin on salmon fillets, divided kosher salt, divided 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 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 4 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 4 salmon fillets dry and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Drizzle spinach and salmon with 2 tbsp fresh lemon juice before serving.

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Frequently asked questions

How long does Pan-Roasted Lemon Garlic 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 Lemon Garlic 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 divided kosher salt from drying out.

Can I substitute ingredients in Pan-Roasted Lemon Garlic 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 Lemon Garlic 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.

Is Pan-Roasted Lemon Garlic Salmon with Wilted 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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