Sautéed Lemon-Ginger Salmon with Wilted Spinach

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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.

A bright and warming pan-seared salmon dish infused with fresh ginger and lemon, served atop garlicky wilted spinach. This Mediterranean-inspired Whole30 recipe (pescatarian, gluten free), ready in about 25 minutes, pairs salmon fillets, fresh ginger, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 2, 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 2 Mediterranean cuisine 370 cal/serving

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Ingredients

2 fillets (6 oz each) salmon fillets
1 tbsp minced fresh ginger
2 tbsp lemon juice
2 tbsp olive oil
6 cups fresh spinach
3 cloves minced garlic cloves
1 tsp salt
1/2 tsp black pepper
2 tbsp water

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Instructions

Step 1: Pat dry 2 salmon fillets (6 oz each), season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place salmon skin-side down and cook for 4-5 minutes until the edges are crispy and golden.
Step 2: Flip salmon, add 1 tbsp minced fresh ginger and 2 tbsp lemon juice to the pan, spooning the mixture over the fillets as they cook for another 3-4 minutes until cooked through and slightly caramelized.
Step 3: In a separate large skillet, heat 1 tbsp olive oil over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Add 6 cups fresh spinach and 2 tbsp water, stirring continuously until the spinach wilts and tender, about 2-3 minutes. Season with a pinch of salt.
Step 4: Plate the wilted spinach and top with the lemon-ginger salmon, spooning any pan juices over the fish for extra flavor.