Pan-Seared Salmon with Lemon-Garlic Butter and Wilted Spinach
A quick pan-cooked salmon fillet finished with a zesty lemon-garlic butter sauce, served over tender wilted spinach for a nutritious meal. This american-inspired seafood ready in about 25 minutes pairs (6 oz each) salmon fillets, skin on, 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 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) salmon fillets, skin on
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 3 cloves garlic cloves, minced
- 2 tbsp lemon juice
- 6 cups fresh spinach leaves
- 1/4 tsp (optional) red pepper flakes
Instructions
- 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 pan over medium-high heat.
- Step 2: Place the salmon fillets skin-side down in the pan and cook for 5-6 minutes without moving until the skin is crisp and golden.
- Step 3: Flip the salmon and cook for an additional 3-4 minutes until the fish is opaque and flakes easily.
- Step 4: Remove the salmon from the pan and set aside. Lower heat to medium and add 3 tbsp unsalted butter and 3 minced garlic cloves to the same pan.
- Step 5: Sauté the garlic in butter for 1 minute until fragrant, then stir in 2 tbsp fresh lemon juice and 6 cups fresh spinach. Cook spinach for 2-3 minutes until wilted, seasoning with 1/4 tsp red pepper flakes if desired.
- Step 6: Serve the salmon fillets on a bed of wilted spinach, spooning the lemon-garlic butter sauce over the top.
Equipment for this recipe
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Frequently asked questions
How long does Pan-Seared Salmon with Lemon-Garlic Butter and Wilted Spinach take to make?
Total time is about 25 minutes (10 min prep + 15 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 Lemon-Garlic Butter and Wilted Spinach?
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 salt from drying out.
Can I substitute ingredients in Pan-Seared Salmon with Lemon-Garlic Butter and Wilted Spinach?
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 Lemon-Garlic Butter and Wilted Spinach 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.
What goes well with Pan-Seared Salmon with Lemon-Garlic Butter and Wilted Spinach?
American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
