Entrée: United States – Pan-Seared Salmon with Garlic Spinach

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 12 min

Total 22 min

Ingredients

2 salmon fillets (skin-on), about 12 oz total (340 g total)
2 tbsp (30 ml) extra-virgin olive oil
3 garlic cloves, thinly sliced
5 cups (150 g) baby spinach
Salt to taste
Freshly ground black pepper to taste
Lemon wedges to serve
Optional: 1 tbsp (15 g) butter for finishing

Instructions

1. Pat salmon dry, season with salt and pepper. Heat a skillet over medium-high heat with a thin film of olive oil.
2. Place salmon skin-side down, press briefly to ensure contact, and cook until skin is crisp and the fish is cooked about two-thirds of the way through; flip and cook another 1–2 minutes. Remove and keep warm.
3. Lower heat to medium, add a little more olive oil (and butter if using) to the pan. Add sliced garlic and cook until fragrant but not browned.
4. Add spinach in batches, tossing with olive oil and garlic until just wilted. Season with salt and pepper.
5. Plate the garlic spinach and top with the salmon. Serve with lemon wedges for squeezing over the fish.