Pan-Seared Salmon with Red Pepper Coulis and Wilted Spinach

By AislePrompt Editorial · Published 2026-07-08 · Updated 2026-07-08

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.

Salmon fillets seared to golden crispness, paired with a vibrant roasted red pepper coulis and tender wilted spinach. This Mediterranean-inspired seafood recipe (gluten-free, low-carb), ready in about 30 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 360 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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: 15 min Cook: 15 min Serves 4 Mediterranean cuisine 360 cal/serving

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Ingredients

4 pieces, 6 oz each salmon fillets
1 tsp salt
1/2 tsp black pepper
3 tbsp olive oil
1 cup, drained roasted red peppers
2, minced garlic cloves
1 tbsp lemon juice
5 cups fresh spinach
1 tbsp unsalted butter

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Instructions

Step 1: Season 4 salmon fillets evenly with 1 tsp salt and 1/2 tsp black pepper on both sides.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add salmon fillets skin-side down and cook for 4-5 minutes until the skin is crispy and golden. Flip and cook for another 3-4 minutes until cooked through. Remove and keep warm.
Step 3: Meanwhile, blend 1 cup drained roasted red peppers with 2 minced garlic cloves and 1 tbsp lemon juice until smooth, adding a pinch of salt to taste. Set aside.
Step 4: In a separate pan, heat 1 tbsp olive oil and 1 tbsp unsalted butter over medium heat. Add 5 cups fresh spinach and sauté for 2-3 minutes until wilted but still vibrant.
Step 5: To serve, spoon the red pepper coulis onto plates, place salmon fillets on top, and arrange wilted spinach alongside.