Pan-Seared Salmon with Lemon-Butter Sauce and Garlic Spinach

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

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 salmon fillets seared to golden perfection, topped with a tangy lemon-butter sauce, and served alongside sautéed garlic spinach for a quick, elegant dinner. This American-inspired seafood recipe (gluten free), ready in about 25 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 420 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 American cuisine 420 cal/serving

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Ingredients

4 pieces, 6 oz each salmon fillets
1 tsp, divided salt
1/2 tsp, divided black pepper
2 tbsp olive oil
3 tbsp unsalted butter
4 cloves, minced garlic cloves
2 tbsp fresh lemon juice
2 tbsp chopped, for garnish fresh parsley
8 cups fresh baby spinach
1/4 tsp (optional) red pepper flakes

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Instructions

Step 1: Pat dry 4 salmon fillets (6 oz each) 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 until shimmering.
Step 2: Place salmon fillets skin-side down in the skillet and cook for 4-5 minutes without moving until skin is crispy. Flip and cook for an additional 3-4 minutes until salmon is cooked through and flakes easily.
Step 3: Remove salmon from skillet and set aside. Lower heat to medium and add 3 tbsp unsalted butter and 4 minced garlic cloves to the same skillet. Sauté for 1-2 minutes until fragrant but not browned.
Step 4: Stir in 2 tbsp fresh lemon juice and 1/4 tsp red pepper flakes if using. Pour lemon-butter sauce over the salmon. Sprinkle with 2 tbsp chopped fresh parsley.
Step 5: In a separate pan, heat 1 tbsp olive oil over medium heat. Add 8 cups fresh baby spinach and sauté for 2-3 minutes until wilted. Season with a pinch of salt and serve alongside salmon.