Pan-Seared Salmon with Citrus-Butter Sauce and Wilted Spinach

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

Tender pan-seared salmon topped with a bright citrus-butter sauce, served over garlicky wilted spinach. This mediterranean ready in about 25 minutes blends (6 oz each) salmon fillets, unsalted butter, orange juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 380 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Plate the salmon on top of the wilted spinach and spoon the citrus-butter sauce generously over the fish. Serve immediately.

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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). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Salmon with Citrus-Butter Sauce and Wilted Spinach?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

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.

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