Pan-Seared Salmon with Avocado and Garlic Spinach
A quick keto-friendly dish of crispy pan-seared salmon served atop garlicky sautéed spinach with creamy avocado slices. This mediterranean-inspired keto (low carb) ready in about 25 minutes pairs (6 oz each) salmon fillets, medium avocado, sliced, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.
Ingredients
- 4 (6 oz each) salmon fillets
- 1 medium avocado, sliced
- 6 cups fresh spinach
- 3 garlic cloves, minced
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
Instructions
- Step 1: Pat dry 4 salmon fillets (6 oz each) and season both sides with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika.
- Step 2: Heat 2 tablespoons olive oil in a large non-stick skillet over medium-high heat. Add the salmon fillets skin-side down and cook for 4-5 minutes until the skin is crispy and golden.
- Step 3: Flip the salmon and cook an additional 3-4 minutes until the fish flakes easily with a fork. Remove salmon from skillet and keep warm.
- Step 4: In the same skillet, add 1 tablespoon olive oil and 3 minced garlic cloves. Sauté the garlic for 30 seconds until fragrant.
- Step 5: Add 6 cups fresh spinach to the skillet and cook, stirring frequently, for 2-3 minutes until wilted but still vibrant green.
- Step 6: Remove from heat and drizzle 1 tablespoon lemon juice over the spinach. Plate the garlic spinach and top each serving with sliced avocado from 1 medium avocado and a salmon fillet before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Salmon with Avocado and Garlic 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-Seared Salmon with Avocado and Garlic 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-Seared Salmon with Avocado and Garlic 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 Salmon with Avocado and Garlic 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 Salmon with Avocado and Garlic 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.
