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Salmon With Spinach
Isla Marie

Salmon With Spinach

This salmon with spinach recipe features tender, flaky salmon served with sautéed spinach in a light garlic or creamy sauce. It’s a nutritious, protein-rich dinner that comes together quickly in one pan, making it perfect for weeknight meals, low-carb diets, or elegant home dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 420
Ingredients Equipment Method Video Notes

Ingredients
  

Main Ingredients
  • 4 salmon fillets 5–6 oz each
  • 5 –6 cups fresh spinach
  • 2 tablespoons olive oil or butter
  • Salt and black pepper to taste
  • 1 teaspoon paprika or garlic powder
  • 3 garlic cloves minced
Optional Sauce & Add-Ins
  • 1 cup heavy cream or half-and-half
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon lemon juice
  • 1/2 teaspoon red pepper flakes
  • Fresh parsley or dill chopped
  • 1 small shallot or onion finely chopped

Equipment

  • Large skillet
  • Measuring cups & spoons
  • Tongs or spatula
  • Knife & cutting board

Method
 

Season the Salmon
  1. Pat salmon fillets dry. Season both sides with salt, black pepper, and paprika or garlic powder.
Cook the Salmon
  1. Heat olive oil or butter in a skillet over medium heat. Cook salmon skin-side down for 4–5 minutes, flip, and cook 2–3 minutes more until opaque and flaky. Remove and set aside.
Sauté the Spinach
  1. In the same skillet, add garlic (and shallot if using) and sauté until fragrant. Add spinach and cook until just wilted.
Make the Sauce (Optional)
  1. For a creamy version, add cream and simmer gently. Stir in Parmesan cheese and season lightly.
Combine and Finish
  1. Return salmon to the skillet and spoon spinach and sauce over the fillets. Add lemon juice if using and simmer briefly.
Serve
  1. Remove from heat, garnish with herbs, and serve warm.

Video

Notes

  • Do not overcook salmon; it should flake easily and remain moist.
  • Fresh spinach is best; if using frozen, thaw and drain completely.
  • Keep sauce heat low to avoid curdling.
  • Lemon juice balances rich sauces and brightens flavor.
  • Serve with rice, pasta, mashed potatoes, or cauliflower rice.