Grilled Salmon with Spinach
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in just 35 minutes from start to table. Grilled salmon is packed with omega 3 fatty acids that are wonderful for heart health, and when you pair it with garlicky sautéed spinach, you've got a meal that feels fancy but honestly couldn't be simpler. The lemon and white wine create this beautiful sauce that brings everything together, and the fresh thyme adds an elegant touch without any fuss. Whether you're cooking for yourself or impressing guests, this dish proves that healthy eating doesn't mean spending hours in the kitchen.
Ella x
Ingredients
- 4salmon fillets(6 oz each, skin-on)
- 1420 mlfresh spinach(loosely packed)
- 4 tablespoonsbutter(divided)
- 4 clovesgarlic(minced)
- 2 tablespoonsfresh lemon juice
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsolive oil
- 1shallot(thinly sliced)
- 59 mlwhite wine(optional)
- 2 sprigsfresh thyme
Detail level
Instructions
- 1
Preheat grill to medium-high heat (about 400°F). Pat salmon fillets dry with paper towels and season both sides generously with sea salt and black pepper.
Tip: Drying the salmon ensures better browning and prevents sticking on the grill.
- 2
Heat olive oil in a large skillet over medium heat. Add shallots and sauté for 2 minutes until fragrant, then add minced garlic and cook for another minute.
Tip: Don't let the garlic brown too much or it will taste bitter.
- 3
Add the fresh spinach to the skillet in batches, stirring constantly until completely wilted, about 3-4 minutes. If using wine, deglaze the pan with it. Season with salt and pepper to taste, then set aside and keep warm.
Tip: Wilting spinach in batches prevents overcrowding and ensures even cooking.
- 4
Oil the grill grates lightly to prevent sticking. Place salmon fillets skin-side up on the grill and cook for 6-7 minutes without moving them.
Tip: Resist the urge to move the fish—this creates a beautiful crust and prevents it from falling apart.
- 5
Carefully flip the salmon fillets and cook skin-side down for another 4-5 minutes until the internal temperature reaches 145°F and the flesh is opaque.
Tip: Check doneness by gently pressing the thickest part—it should flake easily with a fork.
- 6
While the salmon finishes cooking, melt 2 tablespoons of butter in a small saucepan over low heat. Stir in lemon juice and fresh thyme, season lightly with salt and pepper.
Tip: Keep the lemon butter warm but don't let it boil to preserve the delicate flavor.
- 7
Transfer the grilled salmon to serving plates and top each fillet with a portion of the wilted spinach mixture. Drizzle the warm lemon butter sauce over and around the salmon.
Tip: Serve immediately while everything is hot for the best presentation and flavor.
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