Sautéed Salmon with Garlic Spinach and Avocado Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant Whole30-approved dish featuring pan-seared salmon paired with garlicky sautéed spinach and a fresh avocado salad. This mediterranean-inspired whole30 (gluten free) ready in about 25 minutes pairs salmon fillets, extra virgin olive oil, fresh spinach 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 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.

★ 4.5 (12 ratings) Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 salmon fillets (6 oz each) and season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper. Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Add salmon skin-side down and cook for 4-5 minutes until the edges are crispy and golden. Flip and cook another 3-4 minutes until just cooked through. Remove from pan and keep warm.
  2. Step 2: In the same skillet, reduce heat to medium and add 1 tbsp extra virgin olive oil along with 4 minced garlic cloves. Sauté for 30 seconds until fragrant, then add 6 cups fresh spinach and 1/2 tsp sea salt. Stir constantly for 2-3 minutes until spinach is wilted but still bright green. Remove from heat.
  3. Step 3: In a medium bowl, combine 1 large diced ripe avocado, 1 cup halved cherry tomatoes, and 2 tbsp fresh lemon juice. Season with 1/4 tsp black pepper and toss gently to combine.
  4. Step 4: Plate the salmon over the garlic spinach and serve with a generous scoop of avocado salad on the side.

Frequently asked questions

How long does Sautéed Salmon with Garlic Spinach and Avocado Salad 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 Sautéed Salmon with Garlic Spinach and Avocado Salad?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Sautéed Salmon with Garlic Spinach and Avocado Salad?

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 Sautéed Salmon with Garlic Spinach and Avocado Salad 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.

Is Sautéed Salmon with Garlic Spinach and Avocado Salad whole30?

Yes — this recipe is tagged whole30, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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