Pan-Seared Salmon with Avocado and Spinach in Lemon Butter

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A rich, keto-friendly salmon dish pan-seared to perfection and served with creamy avocado and sautéed spinach in a tangy lemon butter sauce. This mediterranean-inspired keto (keto, low carb) ready in about 22 minutes pairs salmon fillet, medium, diced avocado, 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 1, 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.

Prep: 10 min Cook: 12 min Serves 1 Mediterranean cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 6 oz salmon fillet and season evenly with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a nonstick skillet over medium-high heat until shimmering. Place salmon skin-side down and cook for 4 minutes until the edges are crispy and golden.
  2. Step 2: Flip the salmon and cook for an additional 3 minutes until the flesh is opaque and flakes easily. Remove salmon from pan and set aside, keeping warm.
  3. Step 3: Lower heat to medium and add 3 tbsp unsalted butter to the same skillet. Once melted, add 1 minced garlic clove and sauté for 30 seconds until fragrant.
  4. Step 4: Add 2 cups fresh spinach to the skillet and cook, stirring frequently, for 2 minutes until wilted and glossy.
  5. Step 5: Stir in 1 tbsp fresh lemon juice and 1/2 medium diced avocado, gently warming the avocado without mashing it.
  6. Step 6: Plate the sautéed spinach and avocado mixture and top with the pan-seared salmon. Spoon any remaining lemon butter sauce over the top and serve immediately.

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Frequently asked questions

How long does Pan-Seared Salmon with Avocado and Spinach in Lemon Butter 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 Salmon with Avocado and Spinach in Lemon Butter?

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 salmon fillet from drying out.

Can I substitute ingredients in Pan-Seared Salmon with Avocado and Spinach in Lemon Butter?

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 Spinach in Lemon Butter for a different number of people?

The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). 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 Spinach in Lemon Butter keto?

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

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