Pan-Seared Salmon with Garlicky Spinach and Lemon Butter
Ingredients
- 4 fillets (6 ounces each)salmon fillets
- 5 cups, packedfresh spinach
- 4 clovesgarlic
- 1lemon
- 3 tablespoonsbutter
- 2 tablespoonsolive oil
- ·salt
- ·black pepper
Prep
- 01
Mince 4 cloves garlic.
- 02
Cut 1 lemon in half for juicing.
Method
- 01
Pat salmon fillets dry with paper towels and season both sides generously with salt and pepper.
- 02
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once shimmering, place salmon skin-side up and cook for 4 minutes without moving. Flip and cook skin-side down for another 3-4 minutes until the flesh is opaque and flakes easily. Transfer to a plate.
- 03
Reduce heat to medium. Add 1 tablespoon olive oil and 2 tablespoons butter to the same skillet. Add minced garlic and cook for 30 seconds until fragrant.
- 04
Add spinach in batches, stirring occasionally, until wilted (about 2-3 minutes total).
- 05
Squeeze juice from the lemon over the spinach and stir in the remaining 1 tablespoon butter. Taste and adjust salt and pepper.
- 06
Return salmon to the skillet, skin-side down, nestling it into the spinach. Warm through for 1 minute, then serve immediately.
Spice Tips
For subtle heat, add a pinch of red pepper flakes when cooking the garlic. A splash of white wine (2-3 tablespoons) in step 5 adds brightness. Fresh dill or tarragon sprinkled at the end complements the lemon beautifully.
The spinach wilts down dramatically—don't be alarmed by the initial volume. Pair with rice or crusty bread to soak up the buttery pan sauce.