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Garlic Herb Salmon & Spinach - A Fresh, Flavorful Weeknight Dinner

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 salmon fillets (about 5–6 ounces each), skin-on or skinless
  • 2 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, finely minced
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons fresh lemon juice, plus extra wedges for serving
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 6 cups baby spinach (about 5–6 ounces)
  • 1/4 teaspoon red pepper flakes (optional)
  • Kosher salt and freshly ground black pepper
  • Optional garnish: extra chopped herbs and lemon slices

Method
 

  1. Pat and season the salmon: Use paper towels to pat the fillets dry. Season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper. Dry fish browns better, so don’t skip this step.
  2. Make the herb mixture: In a small bowl, combine the minced garlic, lemon zest, parsley, dill, and thyme. Set aside. This mix will flavor both the salmon and spinach.
  3. Heat the skillet: Set a large skillet over medium-high heat. Add 1 tablespoon olive oil. When the oil shimmers, it’s ready.
  4. Sear the salmon: Place salmon in the pan, skin-side down if using skin-on. Cook without moving for 3–4 minutes until the edges look opaque and the bottom is golden. Flip and cook another 2–4 minutes, depending on thickness, until just barely cooked through.
  5. Add butter and aromatics: Reduce heat to medium. Add the butter to the pan. When it melts, add half of the garlic-herb mixture and the red pepper flakes. Spoon the butter over the salmon for 30–60 seconds to glaze. Transfer salmon to a plate and tent loosely with foil.
  6. Wilt the spinach: In the same pan, add the remaining 1 tablespoon olive oil, the rest of the garlic-herb mixture, and the lemon juice. Stir for 15–20 seconds, then add the spinach. Toss with tongs until just wilted, about 1–2 minutes. Season with a pinch of salt and pepper.
  7. Finish and serve: Return the salmon to the pan for 30 seconds to warm through. Taste and adjust seasoning. Serve with lemon wedges and extra herbs if you like.