Pan-Seared Salmon with Garlic Spinach and Cauliflower Rice

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender pan-seared salmon fillets served on a bed of garlicky sautéed spinach with fluffy cauliflower rice for a low-carb, nutrient-packed dinner. This American-inspired seafood recipe (low-carb, high-protein), ready in about 30 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 380 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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: 20 min Serves 4 American cuisine 380 cal/serving
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Ingredients

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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 non-stick skillet over medium-high heat until shimmering.
  2. Step 2: Add the salmon fillets skin-side down and cook for 5-6 minutes without moving until the skin is crisp and golden. Flip and cook for an additional 3-4 minutes until salmon is opaque and flakes easily with a fork.
  3. Step 3: Remove salmon from the skillet and set aside covered to keep warm. In the same skillet, add 4 minced garlic cloves and sauté over medium heat for 30 seconds until fragrant.
  4. Step 4: Add 6 cups fresh baby spinach and sauté for 2-3 minutes until wilted, stirring occasionally. Season with a pinch of salt and pepper.
  5. Step 5: In a separate pan, melt 1 tbsp unsalted butter over medium heat. Add 4 cups riced cauliflower and sauté for 5-6 minutes until tender but still slightly firm, stirring occasionally.
  6. Step 6: Plate the cauliflower rice topped with garlic spinach, then place the salmon fillets on top. Serve immediately with 4 lemon wedges for squeezing over the salmon.

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