Sautéed Ginger-Turmeric Salmon with Wilted Spinach

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

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 developed and reviewed.

Pan-seared salmon fillets flavored with fresh ginger and turmeric, served over vibrant wilted spinach for a nutrient-packed meal. This Asian-inspired seafood recipe (anti-inflammatory, gluten free), ready in about 25 minutes, pairs salmon fillets, fresh ginger root, ground turmeric 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil 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 Asian cuisine 350 cal/serving

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Ingredients

4 pieces, 6 oz each salmon fillets
1 tbsp, grated fresh ginger root
1 tsp ground turmeric
2 tbsp coconut oil
8 cups baby spinach
3 cloves, thinly sliced garlic cloves
1 tsp sea salt
1/2 tsp black pepper
for serving fresh lemon wedges

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Instructions

Step 1: Heat 2 tbsp coconut oil in a large skillet over medium-high heat until shimmering. Pat dry 4 salmon fillets (6 oz each) and season both sides with 1 tsp sea salt, 1/2 tsp black pepper, 1 tsp ground turmeric, and 1 tbsp grated fresh ginger.
Step 2: Place the salmon skin-side down in the skillet and cook for 4-5 minutes until the edges turn opaque and the skin crisps. Flip and cook an additional 3-4 minutes until salmon is just cooked through.
Step 3: Remove the salmon from the pan and set aside. In the same skillet, add 3 thinly sliced garlic cloves and sauté for 30 seconds until fragrant.
Step 4: Add 8 cups baby spinach to the skillet and cook, stirring frequently, for 2-3 minutes until spinach wilts and softens.
Step 5: Return the salmon to the skillet briefly to rewarm for 1 minute. Serve immediately with fresh lemon wedges on the side.