Sautéed Wild Caught Salmon with Garlic Spinach and Avocado

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Pan-seared wild caught salmon fillets served over garlicky sautéed spinach with creamy avocado slices for a Whole30-compliant, nutrient-packed meal. This American-inspired Whole30 recipe (pescatarian), ready in about 25 minutes, pairs wild caught salmon fillets, extra virgin olive oil, fresh spinach leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Ingredients

• 2 pieces, about 6 oz each wild caught salmon fillets
• 2 tbsp extra virgin olive oil
• 6 cups fresh spinach leaves
• 3 cloves, thinly sliced garlic cloves
• 1 whole, sliced ripe avocado
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 wedges, for serving lemon wedges

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Pat dry 2 wild caught salmon fillets (about 6 oz each) and season both sides with 1 tsp sea salt and 1/2 tsp black pepper.
2. Step 2: Heat 1 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering. Place salmon skin-side down and cook for 4-5 minutes without moving until edges are crispy and golden.
3. Step 3: Flip salmon and cook for another 3-4 minutes until cooked through but still moist. Remove salmon from skillet and keep warm.
4. Step 4: Reduce heat to medium, add remaining 1 tbsp olive oil to the same skillet, then add 3 thinly sliced garlic cloves, sauté for 30 seconds until fragrant.
5. Step 5: Add 6 cups fresh spinach leaves and toss continuously for 2-3 minutes until wilted but bright green.
6. Step 6: Plate the garlic spinach, top with salmon fillets, and garnish with 1 sliced ripe avocado and 2 lemon wedges for squeezing over before serving.