Pan-Roasted Salmon with Garlic Butter and Wilted Spinach
Tender salmon fillets pan-roasted with garlic butter, paired with vibrant wilted spinach for a nutritious and flavorful dinner. This american-inspired seafood ready in about 23 minutes pairs (6 oz each) 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 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.
Ingredients
- 4 pieces (6 oz each) salmon fillets
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 cloves, minced garlic cloves
- 2 tbsp fresh lemon juice
- 6 cups baby spinach
- 1/4 tsp, optional red pepper flakes
Instructions
- Step 1: Season 4 salmon fillets on both sides with 1 tsp kosher salt and 1/2 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until hot. Add salmon fillets skin-side down and cook for 4-5 minutes without moving until skin is crisp and golden.
- Step 3: Flip the salmon and add 3 tbsp unsalted butter along with 4 minced garlic cloves to the pan. Spoon melted butter and garlic over the salmon while cooking for an additional 3-4 minutes until salmon is opaque and flakes easily.
- Step 4: Remove salmon from skillet and cover loosely with foil to keep warm.
- Step 5: Reduce heat to medium, add 6 cups baby spinach to the skillet, and sauté with the garlic butter for 2-3 minutes until wilted but still bright green. Season spinach with 2 tbsp fresh lemon juice and a pinch of 1/4 tsp red pepper flakes if using.
- Step 6: Serve salmon on a bed of wilted spinach, spooning any remaining garlic butter from the pan over the top.
Frequently asked questions
How long does Pan-Roasted Salmon with Garlic Butter and Wilted Spinach take to make?
Total time is about 23 minutes (8 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 Salmon with 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 (6 oz each) salmon fillets from drying out.
Can I substitute ingredients in Pan-Roasted Salmon with 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-Roasted Salmon with 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-Roasted Salmon with Garlic Butter and Wilted Spinach?
American 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.
