Pan-Roasted Salmon with Sautéed Garlic Spinach and Lemon

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

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.

Pan-roasted salmon fillets served over garlicky sautéed spinach with a bright lemon finish. This Mediterranean-inspired Whole30 recipe, ready in about 25 minutes, pairs salmon fillets, fresh baby spinach, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 350 cal/serving

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Ingredients

4 pieces (6 oz each), skin on salmon fillets
8 cups fresh baby spinach
4, thinly sliced garlic cloves
3 tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper
2 tbsp fresh lemon juice
1 tsp lemon zest

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Instructions

Step 1: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat. Season 4 salmon fillets with 1/2 tsp sea salt and 1/4 tsp black pepper. Place salmon skin-side down and cook for 5-6 minutes without moving until the skin is crispy and the fish is cooked halfway through.
Step 2: Carefully flip the salmon fillets and cook for an additional 3-4 minutes until the salmon is opaque and flakes easily with a fork. Remove salmon from the skillet and keep warm.
Step 3: In the same skillet, add 1 tbsp olive oil and 4 thinly sliced garlic cloves. Sauté over medium heat for 1 minute until fragrant but not browned.
Step 4: Add 8 cups fresh baby spinach and 1/2 tsp sea salt to the skillet. Sauté, stirring frequently, for 3-4 minutes until the spinach is wilted and tender.
Step 5: Remove the skillet from heat and stir in 2 tbsp fresh lemon juice and 1 tsp lemon zest. Serve the sautéed spinach topped with the pan-roasted salmon fillets.