Written for one request, published for everyone
Crispy-Skin Salmon with Garlic Spinach and Lemon
Salmon fillets seared skin-side down and served over quickly wilted garlic spinach with lemon.
- Total
- 20 min
- Hands on
- 18 min
- Serves
- 2
- Method
- hob
- Cuisine
- Mediterranean
Per serving · estimated
- Energy
- 430 kcal
- Protein
- 31 g
- Fat
- 31 g
- Carbs
- 6 g
Method
Step 1 of 9
Pat the salmon dry and season the skin and flesh with salt and pepper.
salmon fillets, skin on
salt
black pepper
Step 2 of 9
Thinly slice the garlic and cut the lemon into wedges.
garlic
lemon
Step 3 of 9
Heat 2 tbsp olive oil in a frying pan over medium-high heat until it shimmers.
olive oil
Step 4 of 9
Lay the salmon skin-side down and press flat; cook without moving for 6 minutes until the skin is crisp.
- salmon fillets, skin on
What ‘ready’ looks like Step 5 of 9
Turn the fillets and cook 2-3 minutes more, until the centre reaches 63 °C.
- salmon fillets, skin on
What ‘ready’ looks like Step 6 of 9
Lift the salmon onto plates and set aside in a warm spot.
- salmon fillets, skin on
Step 7 of 9
Add the remaining oil and the garlic to the pan and fry over low heat until pale gold and fragrant.
- olive oil
- garlic
What ‘ready’ looks like Step 8 of 9
Add the spinach in handfuls with the chilli flakes and a pinch of salt, turning until just wilted.
spinach
chilli flakes- salt
Step 9 of 9
Spoon the spinach beside the salmon and squeeze over lemon.
- spinach
- salmon fillets, skin on
- lemon
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Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.