Pan-Seared Salmon with Garlic Herb Butter and Wilted Spinach

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

Tender salmon fillets pan-seared to golden perfection topped with a rich garlic herb butter, served alongside garlicky wilted spinach. This mediterranean-inspired seafood (paleo, gluten free) ready in about 25 minutes pairs salmon fillets, skin on, 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 paleo week and pairs well with roasted root vegetables or a leafy 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.

★ 4.5 (8 ratings) Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 4 salmon fillets evenly with 1 tsp salt and 1/2 tsp black pepper on both sides.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place salmon fillets skin-side down and cook for 5-6 minutes without moving until skin is crisp and golden.
  3. Step 3: Flip the salmon and add 3 tbsp unsalted butter and 3 minced garlic cloves to the pan. Spoon the melting butter over the salmon continuously for 2-3 minutes until cooked through and fragrant.
  4. Step 4: Remove salmon to a plate, stir 2 tbsp chopped fresh parsley and 1 tbsp fresh lemon juice into the butter sauce in the pan.
  5. Step 5: Add 6 cups baby spinach to the skillet and sauté in the garlic herb butter for 2-3 minutes until wilted but still bright green.
  6. Step 6: Serve salmon topped with the garlic herb butter alongside the wilted spinach.

Frequently asked questions

How long does Pan-Seared Salmon with Garlic Herb Butter 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 Garlic Herb Butter and Wilted Spinach?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Seared Salmon with Garlic Herb Butter 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 Garlic Herb Butter 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.

Is Pan-Seared Salmon with Garlic Herb Butter and Wilted Spinach paleo?

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

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