Ingredients:

  • 2 skin-on salmon fillets (6 oz / 170g each)
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp Himalayan pink salt
  • 1/2 tsp cracked black pepper
  • 5 oz fresh baby spinach
  • 2 cloves garlic, thinly sliced
  • 1/2 fresh lemon, juiced and zested
  • 1 tbsp ghee or grass-fed butter

Instructions:

  1. Pat the salmon fillets extremely dry with a paper towel. Season both sides evenly with Himalayan pink salt and cracked black pepper.
  2. Heat the olive oil in a large stainless steel or cast iron skillet over medium-high heat until it shimmers.
  3. Place the salmon skin-side down in the skillet. Press firmly with a fish spatula for 10 seconds to ensure the skin stays flat.
  4. Sear for 4–5 minutes without moving the fillets, until the skin is crispy and mahogany-colored.
  5. Carefully flip the salmon and reduce the heat to medium.
  6. Add the ghee and sliced garlic to the pan, stirring the garlic to prevent burning.
  7. Add the fresh baby spinach, lemon juice, and lemon zest. Sauté for 2-3 minutes until the spinach is wilted and the salmon reaches an internal temperature of 145°F (63°C).