Even though I was a Pescatarian for many years, cooking seafood used to also intimidate me so much that I’d only eat fish when I was dining out at restaurants. Until, that is, I stumbled across the easiest, most foolproof, and most delicious method for pan-searing fish that produces perfect flaky low-carb salmon with a crispy seared crust every single time.
While this particular recipe calls for salmon, you can easily sub out any other kind of fish, as long as you can get a thick cut. I also love using this method with halibut (at least when I can find it!) The entire meal comes together super fast, which makes it perfect for busy weeknights, but it’s also impressive enough to serve to guests!
INGREDIENTS:
- 4 6-8oz salmon fillets (look for pieces that are approximately 1½ thick)
- Salt & pepper
- Paprika
- Garlic powder
- 1 ½ tbsp. Avocado oil
- 2 tbsp. Butter
- 6-8 cups baby spinach
STEP 1: Pat dry salmon fillets with a paper towel; sprinkle generously with salt, pepper, paprika, and garlic powder.
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STEP 2: In large skillet, heat oil and one tablespoon of butter over medium-high heat until butter is melted and sizzling. Place salmon fillets (skin side facing up, if the skin is still on) onto hot pan and sear for 4 minutes.
STEP 3: Flip salmon and sear opposite side for an additional 4 minutes.
STEP 4: Remove salmon from pan and place on plate to rest. While salmon is resting, add spinach and remaining tablespoon of butter to hot pan.
STEP 5: Cover until spinach is wilted, about 1-2 minutes.
STEP 6: Saute in butter for another 30-45 seconds, then serve with salmon.
PAN SEARED SALMON WITH SPINACH
Print Pin RateIngredients
- 4 6-8 oz salmon filets look for pieces that are approximately 1½ thick
- Salt & pepper
- Paprika
- Garlic powder
- 1 ½ tbsp. Avocado oil
- 2 tbsp. Butter
- 6-8 cups baby spinach
Instructions
- Pat dry salmon filets with a paper towel; sprinkle generously with salt, pepper, paprika, and garlic powder.
- In large skillet, heat oil and one tablespoon of butter over medium-high heat until butter is melted and sizzling.
- Place salmon filets (skin side facing up, if the skin is still on) onto hot pan and sear for 4 minutes. Flip salmon and sear opposite side for an additional 4 minutes.
- Remove salmon from pan and place on plate to rest. While salmon is resting, add spinach and remaining tablespoon of butter to hot pan. Cover until spinach is wilted, about 1-2 minutes. Saute in butter for another 30-45 seconds, then serve with salmon.
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A quick, easy, and tasty one-pan meal that both hubby and I loved. It’s going on my favourites list for sure.