Salmon with Crispy Garlic & Warm Bread Salad
Ingredients
- 4 fillets (6 oz each)salmon fillets (skin-on)
- 4 tablespoonsolive oil
- 6 clovesgarlic
- 6 ouncescrusty bread
- 4 cupsbaby spinach
- 1lemon
- ·kosher salt
- ·black pepper
Prep
- 01
Thinly slice 6 cloves garlic.
- 02
Tear 6 ounces crusty bread into bite-sized pieces.
- 03
Cut 1 lemon into wedges for serving.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, place salmon skin-side up. Season with salt and pepper. Cook 4 to 5 minutes until the skin crisps and browns.
- 02
Flip salmon and cook another 3 to 4 minutes until it flakes gently with a fork. Transfer to a plate.
- 03
Wipe out the skillet. Add remaining 2 tablespoons oil and thinly sliced garlic over medium heat. Stir often for 2 to 3 minutes until golden and fragrant—watch carefully so it doesn't burn.
- 04
Tear bread into bite-sized pieces and add to the pan with garlic and oil. Toss and cook for 2 minutes until toasted. Add spinach and toss until just wilted, about 1 minute.
- 05
Divide bread salad among bowls. Top with salmon. Squeeze fresh lemon juice over everything and serve hot.
Spice Tips
To add warmth, scatter red pepper flakes with the garlic. For earthiness, finish with a pinch of smoked paprika. A handful of fresh herbs like dill or parsley stirred into the bread salad brings brightness.
Make-ahead: you can prep the garlic, bread, and lemon up to 2 hours ahead. For a richer dish, stir in a splash of cream or a knob of butter with the spinach.