Pan-Seared Salmon with Honey-Lemon Glaze and Wilted Spinach

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.

A vibrant pan-seared salmon dish glazed with a sweet and tangy honey-lemon sauce, served atop tender wilted spinach. This Mediterranean-inspired seafood recipe (gluten free), ready in about 25 minutes, pairs salmon fillets, olive oil, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 350 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 nonstick skillet over medium-high heat.
  2. Step 2: Place the salmon fillets skin-side down in the skillet and cook for 4-5 minutes until the edges are crispy and the skin releases easily from the pan, then flip and cook for an additional 3 minutes until cooked through.
  3. Step 3: In a small bowl, whisk together 2 tbsp honey, 2 tbsp fresh lemon juice, and 1 minced garlic clove.
  4. Step 4: Remove salmon from the skillet and set aside. Lower heat to medium and add remaining 1 tbsp olive oil and 2 minced garlic cloves to the skillet. Sauté for 30 seconds until fragrant.
  5. Step 5: Add 6 cups baby spinach to the skillet, tossing gently for 2 minutes until wilted but still vibrant green.
  6. Step 6: Pour the honey-lemon glaze over the spinach and cook for 1 minute until the sauce thickens and coats the leaves.
  7. Step 7: Serve each salmon fillet atop a bed of the glazed spinach, optionally sprinkling with 1/4 tsp red pepper flakes for mild heat.

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