Pan-Seared Salmon with Citrus-Honey Glaze and Sautéed Spinach

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A quick, flavorful salmon dish featuring a bright citrus-honey glaze paired with tender sautéed spinach, perfect for a healthy weeknight dinner. This Mediterranean-inspired seafood recipe, ready in about 25 minutes, pairs salmon fillets, olive oil, honey 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 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 pieces, 6 oz each salmon fillets
• 3 tbsp olive oil
• 2 tbsp honey
• 1/4 cup, fresh orange juice
• 2 tbsp, fresh lemon juice
• 3 cloves, minced garlic cloves
• 6 cups baby spinach
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp, optional red pepper flakes

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add salmon skin-side down. Sear for 4-5 minutes until the edges are crispy and golden, then flip and cook for another 3 minutes until the salmon is just cooked through.
2. Step 2: While salmon cooks, combine 2 tbsp honey, 1/4 cup fresh orange juice, and 2 tbsp fresh lemon juice in a small bowl. Pour the glaze over the salmon fillets in the last minute of cooking, spooning it over the fish until slightly thickened and glossy.
3. Step 3: Remove salmon from skillet and set aside. Add remaining 1 tbsp olive oil and 3 minced garlic cloves to the same pan, sauté over medium heat for 30 seconds until fragrant. Add 6 cups baby spinach and 1/4 tsp red pepper flakes, cook stirring frequently for 2-3 minutes until spinach is wilted but still vibrant green. Season with a pinch of salt if desired.
4. Step 4: Serve each salmon fillet atop a bed of sautéed spinach, drizzling with any remaining citrus-honey glaze from the pan.