Salmon Fillets with Spinach for Two
A healthy and flavorful dinner for two featuring pan-seared salmon fillets served with garlicky sautéed spinach—ready in under 30 minutes!
Ingredients
- 2 salmon fillets (about 6 oz each, skin-on or skinless)
- 4 cups fresh spinach (washed and trimmed)
- 2 garlic cloves (minced)
- 1 tbsp olive oil
- 1 tbsp butter (optional, for richer flavor)
- Juice of 1/2 lemon
- Salt and pepper to taste
- Optional: lemon slices, chili flakes, or fresh herbs for garnish
Instructions
- Season the Salmon:Pat the salmon fillets dry and season both sides with salt and pepper.
- Sear the Salmon:Heat 1 tablespoon of olive oil in a non-stick or cast iron skillet over medium-high heat. Place the salmon skin-side down (if using skin-on) and cook for about 4–5 minutes. Flip and cook for another 3–4 minutes, or until the fish flakes easily with a fork. Remove and set aside.
- Sauté the Spinach:In the same skillet, add a bit more oil or butter. Add minced garlic and sauté for about 30 seconds. Then add spinach and stir until wilted, about 2–3 minutes. Season with salt, pepper, and lemon juice.
- Serve:Plate the sautéed spinach and place salmon on top. Garnish with lemon slices or fresh herbs if desired. Serve warm.
Notes
- Use skin-on salmon for added crispiness and flavor.
- Don’t overcrowd the pan when cooking spinach; it wilts quickly.
- Feel free to substitute spinach with kale or Swiss chard.