Pan-Seared Salmon with Garlic Lemon Butter and Wilted Spinach
Juicy salmon fillets pan-seared to golden perfection, topped with a zesty garlic lemon butter sauce and served over tender wilted spinach. This american-inspired seafood (low carb) ready in about 25 minutes pairs (6 oz each), skin on salmon fillets, unsalted butter, minced garlic cloves 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. 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), skin on salmon fillets
- 4 tbsp unsalted butter
- 3, minced garlic cloves
- 2 tbsp fresh lemon juice
- 1 tsp fresh lemon zest
- 6 cups baby spinach
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp (optional) red pepper flakes
Instructions
- Step 1: Pat dry 4 salmon fillets with paper towels 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.
- 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 and cook for an additional 3 minutes until cooked through.
- Step 3: Remove salmon to a plate and keep warm. In the same skillet, reduce heat to medium-low and add 4 tbsp unsalted butter and 3 minced garlic cloves. Sauté garlic for 1 minute until fragrant.
- Step 4: Stir in 2 tbsp fresh lemon juice, 1 tsp lemon zest, and 1/4 tsp red pepper flakes if using. Pour the garlic lemon butter over the salmon.
- Step 5: Add 6 cups baby spinach to the skillet and sauté for 2-3 minutes until wilted, stirring occasionally. Serve salmon on a bed of spinach and drizzle with extra butter sauce.
Frequently asked questions
How long does Pan-Seared Salmon with Garlic Lemon 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 Lemon Butter 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 unsalted butter from drying out.
Can I substitute ingredients in Pan-Seared Salmon with Garlic Lemon 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 Lemon 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 Lemon Butter and Wilted Spinach low carb?
Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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