Pan-fried Salmon with Wilted Spinach

Salmon fillets on a slate background next to illustrations of the ingredients needed to make salmon and spinach

This nutritious dish can be augmented with boiled new potatoes for a more substantial plateful. Swap the spinach for any greens you prefer – French beans, asparagus or kale, for example.

  • Time10 min
  • Serves4
  • Course
    • Main
  • Method
    • Pan-fry


  • 4 salmon fillets, skin on
  • 4tbsp olive oil
  • 1 lemon, halved
  • 1 lemon, cut into four wedges
  • 300g spinach, washed and drained
  • 25g unsalted butter
  • Sea salt and black pepper



Place a heavy-based pan large enough to accommodate the four salmon fillets on a medium heat and add 2tbsp olive oil.


Once hot, add the salmon fillets to the pan, skin side down. Season them with the salt and pepper and squeeze the juice of half a lemon over the top.


Cook the salmon fillets for 2-3 minutes then turn them over and cook for a further 1-2 minutes.


Squeeze the remaining half a lemon over the fillets, check the seasoning then remove the salmon and keep warm.


Place a large frying pan over a medium heat and add 2tbsp olive oil.


Add the spinach and cook for 1-2 minutes, stirring frequently, then add the butter and a little salt and pepper.


Divide the spinach between four warmed serving plates, place a salmon fillet on top of each and serve with a lemon wedge.

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