Pan-Seared Salmon with Garlic-Herb Butter and Spring Greens

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

Tender salmon fillets pan-seared to golden perfection and finished with a garlic-herb butter sauce, served alongside sautéed spring greens. This seafood recipe (gluten free, high protein), ready in about 25 minutes, pairs salmon fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 fillets (6 oz each), skin on salmon fillets
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 2 tbsp olive oil
• 4 tbsp unsalted butter
• 3 cloves, minced garlic
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped fresh parsley
• 1 tbsp freshly squeezed lemon juice
• 5 cups spring greens (spinach and arugula mix)
• 2 small, thinly sliced shallots

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Instructions

1. Step 1: Pat dry 4 salmon fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering.
2. Step 2: Place salmon fillets skin-side down in the skillet and cook for 5-6 minutes without moving until skin is crisp and golden. Flip carefully and cook for an additional 2-3 minutes until salmon is just cooked through.
3. Step 3: Remove salmon to a plate and cover loosely with foil. Lower heat to medium and add 4 tbsp unsalted butter to the skillet.
4. Step 4: Once butter has melted, add 3 minced garlic cloves, 1 tbsp chopped fresh thyme, and 1 tbsp chopped fresh parsley. Sauté for 1 minute until fragrant and herbaceous.
5. Step 5: Stir in 1 tbsp freshly squeezed lemon juice and spoon the garlic-herb butter over the salmon fillets.
6. Step 6: In a separate pan, heat 1 tbsp olive oil over medium heat and add 2 thinly sliced shallots. Cook for 2 minutes until softened.
7. Step 7: Add 5 cups spring greens to the shallots, season with 1/2 tsp salt and 1/2 tsp black pepper, sauté for 3-4 minutes until greens are wilted but still vibrant.
8. Step 8: Serve salmon fillets atop the sautéed spring greens, drizzling any remaining garlic-herb butter from the pan over the dish.