Lemon-Garlic Salmon with Savory Spinach

Why it works: Fresh herbs, citrus, and gentle aromatics create deep savory flavor without heaviness. This version leans herbal and clean while still delivering a restaurant-quality bite—perfectly seared salmon over silky, garlicky spinach in under 20 minutes.

Ingredients

For the Salmon

• 4 salmon fillets (about 6 ounces each)

• 2 tablespoons olive oil, divided

• Zest and juice of 1 lemon

• 3 cloves garlic, minced

• ½ teaspoon dried thyme

• ½ teaspoon dried oregano

• ¼ teaspoon ground fennel seed

• Kosher salt and cracked black pepper, to taste

For the Spinach

• 4 cups fresh spinach, washed and dried

• 1 small shallot, thinly sliced

• 1 clove garlic, thinly sliced

• 1 tablespoon bone broth or water

• Splash of extra-virgin olive oil

• Pinch of crushed red pepper flakes (optional)

Instructions

1. Pat salmon dry. Season with salt, pepper, lemon zest, minced garlic, thyme, oregano, and ground fennel seed. Drizzle lightly with olive oil.

2. Heat a large skillet over medium-high heat. Add one tablespoon olive oil.
   Place salmon flesh-side down and sear for 3–4 minutes until a golden crust forms. Flip and cook another 2–3 minutes until just cooked through. Remove from pan and keep warm.

3. Reduce heat to medium. Add remaining olive oil to the same skillet.
   Sauté shallot and sliced garlic for 30–45 seconds until fragrant and lightly softened.

4. Add spinach and bone broth. Toss gently until spinach is just wilted, about 1 minute. Season lightly with salt, pepper, and red pepper flakes if using.

5. Squeeze fresh lemon juice over the spinach. Plate spinach first, top with salmon, and spoon pan juices over the fish.

Chef’s Tip

Fennel seed is a quiet powerhouse—it adds subtle sweetness and depth that mimics richness without sauces, making it ideal for clean Paleo cooking.

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