Salmon with Lemon Spinach and Crispy Garlic
Ingredients
- 4salmon fillets (6 ounces each, skin-on)
- 8 ouncesfresh spinach
- 4 clovesgarlic
- 1lemon
- 3 tablespoonolive oil
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Mince 4 cloves garlic.
- 02
Cut 1 lemon in half for squeezing.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- 02
Place salmon skin-side down in the pan and cook for 5 minutes until skin is crispy. Flip and cook another 3-4 minutes until just cooked through (internal temperature 145°F). Transfer to a plate.
- 03
Add remaining 2 tablespoons olive oil to the pan and reduce heat to medium.
- 04
Add the garlic and cook for 1 minute until fragrant and lightly golden.
- 05
Add spinach in batches, stirring, until wilted (about 2 minutes total).
- 06
Squeeze juice from the lemon into the pan, then season spinach with salt, pepper, and red pepper flakes. Toss well.
- 07
Divide spinach between four plates and top each with a salmon fillet. Serve immediately.
Spice Tips
For heat, add a pinch more red pepper flakes or a dash of hot sauce drizzled over the finished plate. For extra brightness, stir in 1 tablespoon fresh dill or a handful of fresh herbs like parsley or tarragon when you add the lemon juice.
The recipe comes together in under 25 minutes. Pair with rice, roasted potatoes, or crusty bread to soak up the bright lemon oil. Spinach wilts dramatically but holds flavor beautifully.