Pan-Seared Salmon with Spinach and Pepitas

Crispy pan-seared salmon served over a bed of lemony sautéed baby spinach and toasted pumpkin seeds.

• Prep: 10 min
• Cook: 10 min
• Total: 20 min
• Servings: 2
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $4.54/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Keto
• Paleo
• Whole30
• Low-FODMAP
• Low-Calorie
• Low-Carb
• Low-Cholesterol
• Low-Sugar
• High-Fiber
• Low-Saturated-Fat

Tags

• sauté
• quick
• fresh
• healthy
• tangy

Ingredients

• 0.5 pound salmon fillets (skin-on, cut into two 4 oz portions)
• 1 tablespoon garlic-infused olive oil
• 6 cup baby spinach (washed)
• 2 tablespoon pumpkin seeds (raw)
• 2 tablespoon chia seeds
• 1 tablespoon lemon juice (freshly squeezed)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (ground)

Instructions

1. Pat salmon fillets dry with a paper towel and season flesh side with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
2. Heat 1/2 tablespoon garlic-infused olive oil in a large nonstick skillet over medium-high heat. Add salmon skin-side down and sear for 4 minutes until crispy, then flip and cook 3 minutes more until opaque and flaking easily.
3. Transfer salmon to a warm plate to rest.
4. In the same skillet over medium heat, add the remaining 1/2 tablespoon garlic-infused olive oil and 2 tablespoons pumpkin seeds, toasting for 1 minute until fragrant.
5. Add 6 cups baby spinach, 2 tablespoons chia seeds, 1 tablespoon lemon juice, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper. Toss for 2 minutes until spinach is tender and wilted.
6. Divide wilted spinach and toasted pumpkin seeds between two plates and top each with a seared salmon fillet.

Nutrition (per serving)

• Calories: 427
• Protein: 31.2 g
• Carbohydrates: 12 g
• Fat: 29.1 g
• Fiber: 9.6 g
• Sodium: 848 mg
• Saturated Fat: 4.6 g
• Sugar: 0.2 g
• Cholesterol: 65 mg