Stovetop Lemon-Dill Salmon with Garlic Spinach
A bright and fresh pan-seared salmon paired with garlicky wilted spinach for a nutritious weeknight dinner. This mediterranean-inspired seafood (gluten free, high protein) ready in about 30 minutes pairs 6 oz each salmon fillets, lemon juice, chopped fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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, 6 oz each salmon fillets
- 2 tbsp lemon juice
- 1 tbsp, chopped fresh dill
- 2 tbsp olive oil
- 3 cloves, minced garlic cloves
- 5 cups baby spinach
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Pat dry 2 salmon fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Drizzle with 2 tbsp lemon juice and sprinkle with 1 tbsp chopped fresh dill. Let marinate for 10 minutes at room temperature.
- Step 2: Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering. Place salmon skin-side down and cook for 4-5 minutes until the edges are golden and crisp. Flip and cook an additional 3 minutes until salmon is opaque and flakes easily.
- Step 3: Remove salmon and set aside. In the same skillet, add remaining 1 tbsp olive oil and 3 minced garlic cloves. Sauté over medium heat for 30 seconds until fragrant.
- Step 4: Add 5 cups baby spinach, season with a pinch of salt, and sauté for 2-3 minutes until just wilted but still vibrant green. Serve salmon atop the garlic spinach immediately.
Frequently asked questions
How long does Stovetop Lemon-Dill Salmon with Garlic Spinach take to make?
Total time is about 30 minutes (15 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 Stovetop Lemon-Dill Salmon with Garlic Spinach?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep 6 oz each salmon fillets from drying out.
Can I substitute ingredients in Stovetop Lemon-Dill Salmon with Garlic Spinach?
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 Stovetop Lemon-Dill Salmon with Garlic Spinach for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Stovetop Lemon-Dill Salmon with Garlic Spinach gluten free?
Yes — this recipe is tagged gluten free, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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