Salmon with Garlicky Spinach & Pumpkin Seeds

Name: Salmon with Garlicky Spinach & Pumpkin Seeds
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: american
Ingredients: 4 pcs salmon fillet (skin-on, about 125g each, patted dry); 2 tbsp olive oil; 1 pinch salt (for seasoning salmon); 1 pinch black pepper (freshly ground); 4 pcs garlic (cloves, thinly sliced); 300 g spinach (washed, large stems removed); 1 tbsp lemon juice (freshly squeezed); 3 tbsp pumpkin seeds (lightly toasted)

RATING

0.0/5

TASTE SCORE

8/10

Crispy-skinned salmon fillets nestled on a bed of garlicky wilted spinach, finished with a generous sprinkle of toasted pumpkin seeds. This quick, nutritious dinner comes together in under 25 minutes and feels elegant enough for guests while being simple enough for a weeknight. The nutty crunch of pumpkin seeds pairs beautifully with the rich, flaky fish.

PREP

10m

COOK

12m

SERVES

100 G

473 cal

SERVINGS

INGREDIENTS

For 4 servings

4 pcssalmon fillet · skin-on, about 125g each, patted dry2 tbspolive oil1 pinchsalt · for seasoning salmon1 pinchblack pepper · freshly ground4 pcsgarlic · cloves, thinly sliced300 gspinach · washed, large stems removed1 tbsplemon juice · freshly squeezed3 tbsppumpkin seeds · lightly toasted

NUTRITION · PER SERVING

473

CALORIES · 100 G

Protein38g · 32%

Carbs5g · 4%

Fat33g · 63%

Fiber2g

Sugar0g

Saturated fat7g

Cholesterol94mg

Sodium197mg

Potassium1100mg

Phosphorus524mg

How we calculate →

METHOD · 7 STEPS

prep · ~2 min
Season the salmon and prep the aromatics.
1.Pat the salmon fillets completely dry with paper towels.
2.Season the flesh side generously with salt and black pepper.
3.Thinly slice the garlic cloves and set aside.
TIPDry skin is the secret to crispy salmon — don't skip the paper towels.
fry · ~6 min
Sear the salmon skin-side down.
1.Place the skillet over medium-high heat and add the olive oil.
2.When the oil shimmers, lay the salmon fillets in the pan skin-side down.
3.Press gently with a fish spatula for 10 seconds so the skin makes full contact.
4.Cook undisturbed for 5 minutes until the skin is golden and crispy.
TIPDon't move the fish around — let the skin render and crisp on its own.
fry · ~2 min
Flip and finish the salmon.
1.Flip the fillets carefully and cook flesh-side down for 2 minutes for medium doneness.
2.The fish should reach an internal temperature of 125-130°F and flake easily.
3.Transfer the salmon to a plate and tent loosely with foil.
TIPSalmon carries over cooking — pull it off the heat just before it looks fully done.
saute · ~3 min
Sauté the garlic and wilt the spinach.
1.Reduce the heat to medium and add the sliced garlic to the same pan.
2.Stir for 30 seconds until fragrant and just beginning to turn golden.
3.Add the spinach in handfuls, tossing with tongs until fully wilted (1-2 minutes).
TIPWork in batches, adding more spinach as it wilts — it shrinks dramatically.
mix · ~1 min
Finish the spinach with lemon.
1.Remove the pan from the heat.
2.Squeeze the lemon juice over the wilted spinach and toss to combine.
assemble · ~1 min
Plate the dish and scatter pumpkin seeds.
1.Divide the garlicky spinach among four plates.
2.Place a salmon fillet on top of each bed of spinach.
3.Sprinkle the toasted pumpkin seeds generously over the salmon.
serve
Serve immediately.
Serve the plates while the salmon is still warm and the skin is crispy.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the salmon fillets very dry with paper towels to ensure a crackling-crisp skin.
2
Use a fish spatula to gently press the fillets into the pan for even skin contact.
3
Resist moving the salmon once it hits the pan; let the skin render undisturbed.
4
Pull the salmon off the heat at 125-130°F; carryover cooking will finish it perfectly.
5
Toast pumpkin seeds in a dry pan for 1-2 minutes until they pop and smell nutty.
6
Wilt the spinach in batches; it shrinks drastically and wilts more evenly.
7
Store leftover spinach and salmon separately to keep the spinach from getting soggy.