Salmon with Garlicky Spinach & Pumpkin Seeds
This quick and nutritious Salmon with Garlicky Spinach & Pumpkin Seeds is designed as the ultimate recovery meal, packed with omega-3s, magnesium, and essential nutrients to refuel your body.
For 2 servings
Pat salmon fillets dry thoroughly with paper towels. Season generously on both sides with salt and freshly ground black pepper.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat until shimmering. Place salmon fillets skin-side down (if applicable) and cook for 4-5 minutes until the skin is crispy and golden. Flip and cook for another 3-4 minutes, or until the internal temperature reaches 145°F (63°C) and the flesh flakes easily with a fork. Remove salmon from the pan and set aside on a plate, tented loosely with foil to keep warm.
Reduce heat to medium. Add the remaining 1 tablespoon of olive oil to the same skillet, if needed. Add the minced garlic and sauté for 30-60 seconds until fragrant, being careful not to burn it.
Add the fresh spinach to the pan in batches if necessary. Toss continuously with tongs until the spinach is just wilted, about 2-3 minutes. Season with a pinch of salt and pepper. Squeeze the juice from half of the lemon over the spinach and toss again.
If your pumpkin seeds are not pre-toasted, briefly toast them in a small dry pan over medium heat for 2-3 minutes until fragrant and lightly browned. Alternatively, you can toast them in the skillet before cooking the salmon.
Divide the garlicky spinach between two plates. Top each serving with a cooked salmon fillet. Sprinkle generously with the toasted pumpkin seeds. Serve immediately with extra lemon wedges on the side, if desired.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat your salmon dry before seasoning and cooking. This helps achieve a crispier skin and a better sear.
- 2Do not overcrowd the pan when cooking salmon. If you're making more than two fillets, cook them in batches to ensure even cooking and a good sear.
- 3Avoid overcooking the spinach. It wilts quickly, and overcooked spinach can become watery and lose its vibrant color and texture.
- 4Toasting pumpkin seeds enhances their nutty flavor and adds a more satisfying crunch. Keep an eye on them as they can burn quickly.
Adapt it for your goals.
Protein Swap
Substitute salmon with other quick-cooking fish like cod, halibut, or even chicken breast (adjust cooking times accordingly).
Greens AlternativeGreens Alternative
Swap spinach for other leafy greens such as kale, Swiss chard, or even broccoli rabe. You may need to cook heartier greens a bit longer.
Grain AdditionGrain Addition
Serve this dish over a bed of quinoa, brown rice, or farro for a more substantial meal, adding complex carbohydrates for sustained energy.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Salmon is an excellent source of EPA and DHA, essential omega-3s known for their anti-inflammatory properties, supporting heart health and brain function.
High in Magnesium
Spinach and pumpkin seeds are both rich in magnesium, a vital mineral involved in over 300 bodily functions, including muscle and nerve function, blood sugar control, and blood pressure regulation.
Packed with Antioxidants
Garlic, spinach, and salmon provide a range of antioxidants that help protect the body's cells from damage caused by free radicals, contributing to overall health and disease prevention.
Frequently asked questions
Salmon is cooked when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork. The flesh should be opaque throughout but still moist.
