At a glance
You're pulling together a quick, restaurant-worthy lunch in under 30 minutes—crispy pan-seared salmon with silky wilted spinach and a rich, buttery sauce. The key is working with two pans at once so everything comes together at the same time, and keeping the spinach tender by just letting it wilt from the residual heat rather than fully cooking it.
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Season the fillets
Season the salmon pieces on both sides with salt and pepper, then drizzle lightly with liquid smoke, or use smoked salt instead. If you skip both the salt and the smoke, the salmon will still taste great, just without that smoky flavour.
For this step
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Sear it
Heat up a pan (a ridged grill pan works perfectly here) and add the salmon, skin-side down first. After about six minutes, flip it over.
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Onion half-moons 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 little while, stir in the chopped garlic and cook for another minute or two.
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