Pan-Seared Salmon with Garlic Greens
Skin-on salmon pan-seared until crisp, finished with garlic greens cooked in olive oil and butter, with lemon.
- 150 g salmon fillet, skin on
- 150 g kale or spinach
- 2 cloves garlic cloves
- ½ whole lemon
- 2 tbsp olive oil
- 10 g butter
- 1 pinch salt
- 1 pinch black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Pat the salmon fillet dry with kitchen paper. Season generously with salt and black pepper on both sides.
- Step 2
Heat 1 tbsp of olive oil in a non-stick frying pan over medium-high heat.
- Step 3
Place the salmon fillet skin-side down in the hot pan. Cook for 4-5 minutes until the skin is crispy and golden.
- Step 4
Flip the salmon and cook for another 2-3 minutes, depending on your desired level of doneness.
- Step 5
Remove the salmon from the pan and set aside on a plate.
- Step 6
Add the remaining 1 tbsp of olive oil and the butter to the same pan over medium heat.
- Step 7
Mince the garlic cloves and add them to the pan. Sauté for about 30 seconds until fragrant, being careful not to burn.
- Step 8
Add the kale or spinach to the pan. Stir and cook for 2-3 minutes until wilted.
- Step 9
Squeeze the juice of half a lemon over the greens. Season with salt and pepper to taste.
- Step 10
Serve the pan-seared salmon on top of the garlicky greens.
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