Skillet-Seared Salmon with Garlic Spinach and Citrus Dressing

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

Tender salmon fillets seared to perfection and served atop garlicky sautéed spinach, finished with a bright citrus dressing that complements the rich fish. This American-inspired Whole30 recipe (gluten free), ready in about 25 minutes, pairs salmon fillets, fresh spinach leaves, extra virgin olive oil 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.

Ingredients

• 4 fillets (6 oz each), skin on salmon fillets
• 6 cups, washed fresh spinach leaves
• 3 tbsp extra virgin olive oil
• 4 cloves, thinly sliced garlic cloves
• 2 tbsp freshly squeezed orange juice
• 1 tbsp freshly squeezed lemon juice
• 1 tsp, divided sea salt
• 1/2 tsp, divided black pepper

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Instructions

1. Step 1: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season 4 salmon fillets with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Place fillets skin-side down in the skillet and cook for 5-6 minutes until the skin is crisp, then flip and cook another 3-4 minutes until the salmon is opaque and flakes easily.
2. Step 2: Remove salmon from skillet and set aside covered to keep warm. In the same skillet, add 2 tablespoons olive oil and 4 thinly sliced garlic cloves. Sauté over medium heat for 1-2 minutes until fragrant but not browned.
3. Step 3: Add 6 cups fresh spinach to the skillet and sauté with garlic, stirring frequently, until spinach is wilted, about 3-4 minutes. Season with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper.
4. Step 4: In a small bowl, whisk together 2 tablespoons orange juice and 1 tablespoon lemon juice. Drizzle this citrus dressing over the sautéed spinach and toss to combine.
5. Step 5: Serve each salmon fillet on a bed of garlic spinach with a final drizzle of the citrus dressing. Enjoy immediately.