Pan-Seared Salmon with Citrus-Butter Sauce and Wilted Spinach
Tender pan-seared salmon topped with a bright citrus-butter sauce, served over garlicky wilted spinach. This mediterranean-inspired mediterranean ready in about 25 minutes pairs (6 oz each) salmon fillets, unsalted butter, orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.
Ingredients
- 4 (6 oz each) salmon fillets
- 4 tbsp unsalted butter
- 1/4 cup orange juice
- 2 tbsp lemon juice
- 3 cloves garlic cloves, minced
- 6 cups fresh baby spinach
- 2 tbsp olive oil
- 1 1/2 tsp salt
- 1 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 4 salmon fillets with 1 tsp salt and 1/2 tsp black pepper. Place salmon skin-side down and cook for 4-5 minutes until the edges are crispy and golden.
- Step 2: Flip the salmon and cook for another 3-4 minutes until just cooked through and opaque. Remove salmon from skillet and cover loosely with foil.
- Step 3: Reduce heat to medium. Add 4 tbsp unsalted butter and 3 minced garlic cloves to the same skillet. Sauté for 1 minute until fragrant, then stir in 1/4 cup orange juice and 2 tbsp lemon juice. Let sauce simmer and reduce slightly for 2 minutes.
- Step 4: In a separate pan, sauté 6 cups fresh baby spinach with 1/2 tsp salt over medium heat for 2-3 minutes until just wilted.
- Step 5: Plate the salmon on top of the wilted spinach and spoon the citrus-butter sauce generously over the fish. Serve immediately.
Frequently asked questions
How long does Pan-Seared Salmon with Citrus-Butter Sauce and Wilted 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 Citrus-Butter Sauce and Wilted 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 Citrus-Butter Sauce and 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 Salmon with Citrus-Butter Sauce and 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.
What goes well with Pan-Seared Salmon with Citrus-Butter Sauce and Wilted Spinach?
Mediterranean mediterranean like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This is exactly what I was looking for. The citrus in the butter sauce was the perfect balance. My husband said it was the best salmon he's ever had.
- ★★★★★
So easy to make and so flavorful. The spinach wilted quickly and added a nice touch. Highly recommend.
- ★★★★★
Perfect for date night. The salmon was flaky and the sauce was divine. Will make again for company.
