Pan-Seared Salmon with Garlic Spinach and Roasted Cauliflower
A nutrient-dense Whole30 dinner featuring pan-seared salmon with garlicky sautéed spinach and oven-roasted cauliflower florets seasoned with paprika. This mediterranean-inspired seafood (whole30, gluten free) ready in about 40 minutes pairs 6 oz each, skin on salmon fillets, (about 600g) cauliflower florets, divided extra virgin olive oil 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 cups (about 600g) cauliflower florets
- 4 tbsp, divided extra virgin olive oil
- 1 tsp smoked paprika
- 6 cups (about 180g) fresh baby spinach
- 4 cloves, thinly sliced garlic cloves
- 1 tsp, divided sea salt
- 1/2 tsp, divided black pepper
- 4, for serving lemon wedges
Instructions
- Step 1: Preheat the oven to 425°F. Toss 4 cups cauliflower florets with 2 tbsp extra virgin olive oil, 1 tsp smoked paprika, 1/2 tsp sea salt, and 1/4 tsp black pepper until evenly coated. Spread in a single layer on a baking sheet and roast for 25 minutes, turning once halfway, until golden and tender.
- Step 2: While cauliflower roasts, pat dry 4 salmon fillets (6 oz each) and season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper. Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Place salmon skin-side down and sear for 5-6 minutes until the skin is crisp and the fish is mostly cooked through.
- Step 3: Flip salmon and cook for an additional 2-3 minutes until the salmon is opaque throughout. Remove salmon and keep warm.
- Step 4: In the same skillet, add 4 thinly sliced garlic cloves and sauté over medium heat for 30 seconds until fragrant. Add 6 cups fresh baby spinach and 1/4 tsp salt, stirring continuously for 2-3 minutes until wilted and tender.
- Step 5: Plate salmon with roasted cauliflower and garlic spinach, garnish with lemon wedges, and serve immediately for a wholesome Whole30-friendly meal.
Equipment for this recipe
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Frequently asked questions
How long does Pan-Seared Salmon with Garlic Spinach and Roasted Cauliflower take to make?
Total time is about 40 minutes (10 min prep + 30 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 Spinach and Roasted Cauliflower?
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 smoked paprika from drying out.
Can I substitute ingredients in Pan-Seared Salmon with Garlic Spinach and Roasted Cauliflower?
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 Spinach and Roasted Cauliflower 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 Spinach and Roasted Cauliflower whole30?
Yes — this recipe is tagged whole30, gluten free, dairy free, paleo, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
