Pan-Seared Salmon with Lemon-Caper Butter and Wilted Spinach

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Crisp-skinned salmon fillets pan-seared and topped with a bright lemon-caper butter sauce, served alongside garlicky wilted spinach for a fresh seafood dinner. This Mediterranean-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 400 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.

Ingredients

• 4 fillets (6 oz each), skin on salmon fillets
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 2 tbsp olive oil
• 4 tbsp unsalted butter
• 2 tbsp, drained capers
• 2 tbsp, freshly squeezed lemon juice
• 2 tbsp, chopped fresh parsley
• 6 cups baby spinach
• 3 cloves, thinly sliced garlic cloves

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Pans + Buying Guide

Instructions

1. Step 1: Pat 4 salmon fillets dry 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. Place salmon skin-side down and cook for 5-6 minutes without moving until skin is crisp and golden.
2. Step 2: Flip salmon and cook for another 2-3 minutes until just cooked through. Remove salmon from skillet and set aside on a warm plate.
3. Step 3: Lower heat to medium and add 4 tbsp unsalted butter to the same skillet. When melted, stir in 2 tbsp drained capers, 2 tbsp fresh lemon juice, and 2 tbsp chopped parsley. Simmer for 1 minute until butter sauce is fragrant.
4. Step 4: In a separate pan, heat 1 tbsp olive oil over medium heat. Add 3 thinly sliced garlic cloves and sauté for 30 seconds until fragrant. Add 6 cups baby spinach and 1/2 tsp salt; cook, stirring frequently, until spinach is wilted, about 2 minutes.
5. Step 5: Serve each salmon fillet topped with lemon-caper butter alongside a generous portion of garlicky wilted spinach.