Pan-Seared Lemon Salmon
Flaky pan-seared salmon infused with garlic and lemon, served alongside a quick sauté of fresh spinach and sweet cherry tomatoes for a light yet satisfying meal.
- Prep: 10 min
- Cook: 12 min
- Total: 22 min
- Servings: 5
- Cuisine: Mediterranean
- Difficulty: Easy
- Cost: $5.80/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Pescatarian
- Keto
- Low-Carb
- High-Protein
- Low-Sugar
Tags
- stir-fry
- quick
- healthy
- fresh
- savory
Ingredients
- 5 salmon fillets (skin on or off)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 clove garlic (minced)
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 5 ounce fresh spinach (bag)
- 1 cup cherry tomatoes (halved)
Instructions
- Pat the salmon fillets dry with paper towels. In a small bowl, whisk together the lemon juice, minced garlic, dried oregano, salt, and black pepper.
- Brush both sides of the salmon fillets with the lemon-garlic mixture.
- Heat the olive oil in a large non-stick skillet over medium-high heat. Once shimmering, add the salmon fillets skin-side down (if applicable).
- Cook for 4-6 minutes per side, depending on thickness, until cooked through and easily flaked with a fork.
- While the salmon cooks, in the same skillet (or a separate pan if preferred), quickly sauté the fresh spinach and halved cherry tomatoes for 2-3 minutes until the spinach is wilted and the tomatoes are slightly softened.
- Serve the pan-seared lemon salmon immediately with the sautéed spinach and cherry tomatoes.
Nutrition (per serving)
- Calories: 280
- Protein: 34 g
- Carbohydrates: 4.5 g
- Fat: 13 g
- Fiber: 2.5 g
- Sodium: 350 mg
- Saturated Fat: 2.5 g
- Sugar: 1.5 g
- Cholesterol: 75 mg