Ingredients:

  • 2 Skinless Salmon Fillets (6 oz / 170g each)
  • 1 tsp extra virgin olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper
  • 0.5 tsp garlic powder
  • 5 oz fresh baby spinach
  • 2 cloves garlic, thinly shaved
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp toasted pine nuts

Instructions:

  1. Pat the salmon fillets extremely dry with a paper towel to ensure a golden-brown crust. Season both sides evenly with kosher salt, black pepper, and garlic powder.
  2. Heat olive oil in a 12-inch skillet over medium-high heat. Place salmon in the pan and cook undisturbed for 4 minutes until a mahogany crust forms. Gently flip the fillets.
  3. Lower heat to medium. Move salmon to one side of the pan and add shaved garlic to the empty space, sautéing for 30 seconds until fragrant.
  4. Add baby spinach on top of the garlic. Pour lemon juice over the spinach and cover the pan with a lid for 60 seconds to steam.
  5. Remove lid once salmon reaches an internal temperature of 145°F. Toss spinach with lemon zest and toasted pine nuts, then serve immediately.