Ingredients
Method
- Pat the salmon fillets dry with paper towels. Season both sides generously with salt and freshly ground black pepper. Let sit at room temperature for 10 minutes for even cooking.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Place salmon skin side down and press gently so the skin stays flat. Cook undisturbed for 4 to 5 minutes until the color changes about two-thirds up the side.
- Flip carefully using a fish spatula. Cook another 2 to 4 minutes until internal temperature reaches your desired doneness (about 52°C for medium-rare or 63°C for well done). Remove from skillet and set aside.
- Lower heat to medium. Add 1 tablespoon olive oil and minced garlic to the same skillet. Cook for 30 seconds until fragrant.
- Add baby spinach in batches, stirring gently until just wilted. Season with salt, pepper, and lemon juice.
- Return salmon to the skillet. Spoon pan juices and glaze over the top. Warm together for 1 to 2 minutes and serve immediately while the skin remains crisp.
Notes
For dairy-free results, keep the sauce simple with olive oil, garlic, lemon juice, and a splash of broth. Avoid high heat when adding acidic ingredients to prevent sauce separation. To reheat, warm gently in a 135°C oven covered loosely with foil until heated through. Avoid microwaving to maintain texture.