Grilled Salmon with Spinach

Instructions

1. 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. 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. 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. 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. 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. 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. 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.