Pan-Seared Lemon-Garlic Salmon with Wilted Spinach

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

Tender salmon fillets pan-seared with bright lemon and garlic, served atop garlicky wilted spinach for a healthy, flavorful meal. This mediterranean-inspired seafood (low carb) ready in about 22 minutes pairs salmon fillets, lemon, juiced and zested, garlic cloves, minced 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 low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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: 12 min Serves 4 Mediterranean cuisine 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Pat dry 4 salmon fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Zest and juice 1 medium lemon, set aside separately.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Place salmon fillets skin-side down and cook for 4-5 minutes until the skin is crisp and golden.
  3. Step 3: Flip the salmon and add 4 minced garlic cloves and 1 tbsp unsalted butter to the pan. Spoon the melted butter and garlic over the salmon for 2-3 minutes until cooked through but still moist.
  4. Step 4: Remove salmon to a plate and keep warm. In the same skillet, add 1 tbsp olive oil and 6 cups fresh spinach. Sauté for 2-3 minutes until wilted, then stir in lemon juice and zest. Season with additional salt and pepper if needed.
  5. Step 5: Serve the salmon atop the wilted spinach, spooning any pan juices over the fillets.

Frequently asked questions

How long does Pan-Seared Lemon-Garlic Salmon with Wilted Spinach take to make?

Total time is about 22 minutes (10 min prep + 12 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-Seared Lemon-Garlic Salmon with Wilted Spinach?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Seared 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-Seared 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-Seared Lemon-Garlic Salmon with Wilted Spinach low carb?

Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes