Step-by-step method

At a glance

You're looking at a quick, impressive lunch that comes together in under 30 minutes—the key is nailing the timing so your salmon stays moist and tender while the spinach gets just a gentle wilt rather than being boiled to death. You'll be searing the salmon in one pan, quickly softening onions and garlic in another, then finishing everything with a silky pan sauce that takes just minutes to reduce.

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Season the fillets

Season the salmon pieces with salt and pepper on both sides, then drizzle lightly with liquid smoke essence, or use smoked salt instead. If you skip both the salt and the smoke flavouring, the salmon will still taste great, just without that smoky note.

For this step
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4 piece
Atlantic Salmon, Skinless Fillet

10 gram
Salt

10 gram
Black Pepper
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Sear the salmon

Heat up a pan (a ridged grill pan works best if you have one) and add the salmon, skin-side down first. After about six minutes, flip it over.
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Onion and garlic

While the salmon is searing, melt a knob of butter in a second pan. Add the onion, sliced into half-moons, and let it soften slightly. After a few minutes, stir in the chopped garlic and cook for a little longer.

For this step
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3 piece
Red Onion

3 clove
Garlic

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Add the spinach

Is the salmon almost done? Great. Add the spinach leaves to the pan with the onion and garlic, season lightly with salt, then turn off the heat and cover the pan with a lid.

For this step
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500 gram
Spinach
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Make the sauce

Move the cooked salmon from its pan onto a warmed plate. There should be a few tasty pan drippings left behind. Add a ladleful of water — ideally stock if you have some on hand, though a splash of cream works well too.

For this step
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100 milliliter
Whipping Cream 33%
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Reduce and finish with butter

Turn the heat up to high and let the liquid reduce a little. Once it's cooked down by about half, turn off the heat and drop in a piece of cold butter. Whisk it in quickly — the butter will lightly thicken the sauce.

For this step
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20 gram
Unsalted Butter
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Serve

Plate the spinach and onion, top with the salmon, and drizzle over a little of the pan sauce.

Smoky Salmon with Quick Wilted Spinach

Name: Zesty Smoky Salmon & Wilted Spinach
Prep time: 2 min
Cook time: 20 min
Total time: 24 min
Yield: 4
Cuisine: American
Ingredients: 4 piece Atlantic Salmon, Skinless Fillet; 500 gram Spinach; 10 gram Salt; 100 milliliter Whipping Cream 33%; 20 gram Unsalted Butter; 3 clove Garlic; 10 gram Black Pepper; 3 piece Red Onion

bohynekuchyne

Prep 2 min Cook 20 min

8 Ingredients

7 Steps

Medium Difficulty

Ingredients — what you'll need

You only need 8 ingredients

Adjust servings

What's in it?

413 kcal

Calories

17 g

Carbohydrates

26 g

Fats

38 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Anyone who says they don't have time to cook a decent lunch is talking nonsense. Seriously. Because it's totally doable. The lunch you see in the picture was ready in ten minutes flat. No exaggeration. The trick is not to overcook the salmon, and the spinach isn't boiled at all — just lightly wilted. So come on, lovely goddesses, into the kitchen…

Gluten-free Fish High-protein Main Course

Step-by-step method

At a glance

Season the fillets

For this step

Sear the salmon

Onion and garlic

For this step

Smoky Salmon with Quick Wilted Spinach

Ingredients — what you'll need

What's in it?

About this recipe