Pan-Seared Salmon with Garlic Spinach and Lemon Butter
Ingredients
- 4 ouncessalmon fillet (skin-on)
- 3 cupsfresh spinach
- 2 clovesgarlic
- ½lemon
- 1½ tablespoonbutter
- 1 tablespoonolive oil
- ·salt
- ·black pepper
Prep
- 01
Mince 2 cloves garlic.
- 02
Cut 0.5 lemon into wedges for squeezing.
Method
- 01
Pat the salmon dry and season both sides with salt and pepper.
- 02
Heat olive oil in a large skillet over medium-high heat. Once shimmering, place salmon skin-side up and cook for 4 to 5 minutes until the skin is crispy and the flesh is opaque halfway up the fillet.
- 03
Flip the salmon and cook for 2 to 3 minutes more until just cooked through. Transfer to a plate.
- 04
In the same skillet, add 1 tablespoon butter. Add garlic and cook for 30 seconds until fragrant.
- 05
Add spinach in handfuls, stirring until wilted, about 2 minutes total. Season with salt and pepper.
- 06
Divide spinach between two plates, top each with a salmon fillet, and squeeze fresh lemon juice over everything. Finish with a small knob of remaining butter if desired.
Spice Tips
For warmth, add a pinch of red pepper flakes to the spinach as it wilts. A touch of fresh dill or tarragon brightens the lemon butter finish.
This recipe scales easily—use one 6 to 8 ounce fillet per person. For a complete meal, serve with roasted potatoes or crusty bread to soak up the lemon butter.