Pan-Roasted Salmon with Garlic Spinach and Lemon Zest

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

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 drafted and published.

A simple pan-roasted salmon filet served over quickly sautéed garlic spinach with a fresh bright lemon zest finish, perfect for a Whole30 seafood meal. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 25 minutes, pairs salmon fillets, olive oil, fresh spinach 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil 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 Mediterranean cuisine 370 cal/serving

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Ingredients

4 pieces (6 oz each), skin on salmon fillets
3 tbsp, divided olive oil
8 cups, washed and dried fresh spinach
3, minced garlic cloves
1, zested and juiced lemon
1 tsp, divided sea salt
1/2 tsp, divided black pepper

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Instructions

Step 1: Pat dry 4 salmon fillets (6 oz each) and season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
Step 2: Place salmon skin-side down in the skillet and cook for 5-6 minutes without moving, until the skin is crisp and the salmon is cooked halfway through. Flip and cook for an additional 2-3 minutes until the salmon reaches an internal temperature of 125°F for medium.
Step 3: Remove salmon from skillet and set aside. In the same skillet, add 1 tbsp olive oil and 3 minced garlic cloves. Sauté over medium heat for 30 seconds until fragrant.
Step 4: Add 8 cups fresh spinach, 1/2 tsp sea salt, and 1/4 tsp black pepper to the skillet. Toss gently and cook for 2-3 minutes until the spinach wilts but remains bright green.
Step 5: Remove from heat, drizzle with juice of 1 lemon, and sprinkle 1 tbsp lemon zest over the spinach and salmon. Serve immediately.