Salmon fillets with crisp skin, a garlic butter sauce and a bed of wilted spinach, all from a single large skillet. The whole dish takes 25 minutes, with 10 minutes of prep and 15 of cooking, and serves 4. The salmon and spinach are cooked one after the other in the same pan, so the spinach picks up the butter and garlic left behind.
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A serving, one fillet with spinach, has about 3 grams of carbohydrates, which makes it a natural fit for a low-carb or keto dinner.
What Goes in the Pan
The full amounts are in the recipe card.
- Salmon: four 6-ounce fillets, seasoned with salt, pepper and paprika.
- Unsalted butter (4 tablespoons): half goes in to cook the garlic and the skin side, and half is added when the fillets are flipped.
- Garlic (4 cloves, minced): cooked briefly in the butter until fragrant.
- Fresh spinach (8 cups): it looks like a lot, but it wilts down quickly.
- Lemon juice (1 teaspoon): a splash that balances the richness of the butter.
- Fresh parsley (1 tablespoon, chopped): sprinkled over at the end for color and freshness.
Cooking Order
Cook the garlic in 2 tablespoons of butter over medium heat for about 1 minute. Do not let it burn. Lay the seasoned fillets in the pan skin side down and cook for 4 to 5 minutes, which gives the skin a crisp texture against the tender fish.
Flip the fillets, add the remaining 2 tablespoons of butter and cook 3 to 4 minutes more, until the salmon flakes easily with a fork. Move the fish to a plate. Put the spinach and lemon juice in the same skillet and sauté for 2 to 3 minutes until wilted. Return the salmon to the pan for about 1 minute to warm through, then sprinkle with parsley and serve right away.
Getting the Salmon Right
- Aim for an internal temperature of 145°F, which keeps the fish tender and flaky without overcooking it.
- Thicker fillets need a little more time in the skillet, so watch them and adjust.
- Use a sturdy spatula to flip the fillets without breaking them apart. A non-stick skillet makes the cooking and cleanup easier.
Swaps and Additions
- Other fish: trout or mackerel can replace the salmon. Both are fatty fish and keep the dish keto-friendly.
- Red pepper flakes: sprinkle some over the spinach while it cooks for a bit of heat.
- More vegetables: zucchini or bell peppers can be sautéed alongside the spinach.
- Herbs and spices: fresh dill, thyme or basil can replace the parsley, and smoked paprika adds a subtle smokiness next to the garlic butter.
What to Serve With It
Cauliflower rice or mashed cauliflower soaks up the garlic butter, and zucchini noodles tossed with olive oil and garlic keep the plate low in carbs. A crisp salad of mixed greens, avocado and a tangy vinaigrette balances the richness of the salmon. For a drink, a dry white wine such as Sauvignon Blanc or Chardonnay goes with seafood, and sparkling water with lemon is the non-alcoholic choice.
Nutrition per Serving
One fillet with spinach has about 380 calories, 25 grams of fat, 3 grams of carbohydrates, 1 gram of fiber, 1 gram of sugar and 34 grams of protein.
FAQ
Can I use frozen salmon?
Yes. Thaw the fillets completely first, in the refrigerator overnight or on the microwave’s defrost setting. Cooking times may vary slightly, so check that the fish is cooked through.
How long do leftovers keep?
Store the salmon and spinach in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop so the salmon does not dry out.
What can replace the butter?
Olive oil or coconut oil for a dairy-free version. The flavor will differ a little but the dish stays keto-friendly.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
One-Pan Garlic Butter Salmon & Spinach is divine!
Ingredients
Instructions
Heat a large skillet over medium heat and add 2 tablespoons of butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.
Season the salmon fillets with salt, pepper, and paprika. Place the fillets skin-side down in the skillet and cook for 4-5 minutes until the skin is crispy.
Carefully flip the salmon fillets and add the remaining 2 tablespoons of butter to the skillet. Cook for an additional 3-4 minutes or until the salmon is cooked through and flakes easily with a fork.
Remove the salmon from the skillet and set aside on a plate. In the same skillet, add the fresh spinach and lemon juice. Sauté for 2-3 minutes until the spinach is wilted.
Return the salmon to the skillet to warm through for about 1 minute. Garnish with fresh parsley before serving.
Notes
For added flavor, you can sprinkle some red pepper flakes over the spinach while cooking.
Substitute the salmon with other fatty fish like trout or mackerel for a different taste while keeping it keto-friendly.
Nutrition
| Serving Size | 1 fillet with spinach |
|---|---|
| Calories | 380 calories |
| Sugar Content | 1g |
| Sodium Content | varies |
| Fat Content | 25g |
| Saturated Fat Content | varies |
| Unsaturated Fat Content | varies |
| Trans Fat Content | 0g |
| Carbohydrate Content | 3g |
| Fiber Content | 1g |
| Protein Content | 34g |
| Cholesterol Content | varies |