Overhead view of a platter of seared salmon on top of spinach and lemon wedges with a bowl of sauce in the background.
Condiments & Sauces,  Easy,  Entrées,  Gluten Free,  Recipes

One Pan Seared Salmon and Spinach with Remoulade

This simple salmon recipe can be on your dinner table in under 20 minutes and only uses one skillet, making it a perfect seafood dinner for busy weeknights. Paired with a simple, flavorful sauce, this will quickly become a family favorite.

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Overhead view of a platter of seared salmon on top of spinach and lemon wedges with a bowl of sauce in the background.

There’s nothing quite like a beautifully seared, crispy-skinned, meltingly tender on the inside piece of salmon.

It’s such a wonderful canvas for flavors and is equally delicious when it’s kept simple with just salt and pepper.

And while it looks like it may be finicky, it really isn’t! It’s a completely doable, quick cooking main that’s perfect for busy weeknights.

3/4 view of a platter of seared salmon on top of spinach and lemon wedges with a bowl of sauce in the background.

I tend to pair salmon with a simple sauce made of yogurt or mayonnaise with some sort of acid (lemon juice or white wine vinegar are my go-to choices) and loads of prepared horseradish.

But this time around, I thought I’d try something different. So I went into my fridge to see what I could use in an accompanying sauce for this simply seasoned fish.

Capers are one of my absolute favorite ingredients. I love that briny tang, and they add a punch to every dish you use them in. Sometimes, like in this remoulade, I like to add chopped capers as well as some of the brine from the jar. There’s so much flavor in there – why waste it?

Overhead view of a plate of seared salmon on top of spinach with macaroni and cheese with lemon wedges and sauce in the background.

Another thing that’s great about this meal is that you cook the side dish right in the same pan that the salmon was seared in. It adds extra flavor to the spinach without dirtying another pan.

The salmon and spinach alone are great for a light meal, but if you’re looking for something more substantial, add in another side dish. This is a great way to use up leftovers, too.

I served it alongside some macaroni and cheese that I made in my Instant Pot earlier in the week. It was a great meal – even my 6-year-old was loving it!

Overhead view of a platter of seared salmon on top of spinach and lemon wedges with a bowl of sauce in the background.

And FYI – that crispy salmon skin is incredibly flavorful. We like to call it “the bacon of the salmon”. My husband and kiddo go nuts for it. Sometimes I even let one of them have mine because it makes them so, so happy.

What’s your favorite way to enjoy salmon? I’d love to hear about it in the comments section below!

Looking for more one pan recipes? Check out some of our favorites:

2 photos - one overhead view of a platter of seared salmon on top of spinach and lemon wedges with a bowl of sauce in the background and one overhead view of a plate of seared salmon on top of spinach with macaroni and cheese with lemon wedges and sauce in the background.
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Overhead view of a platter of seared salmon on top of spinach and lemon wedges with a bowl of sauce in the background.

One Pan Seared Salmon and Spinach with Remoulade

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 3-4 Servings
  • Category: Seafood, One Pan

Description

This simple salmon recipe can be on your dinner table in under 20 minutes and only uses one skillet, making it a perfect seafood dinner for busy weeknights. Paired with a simple, flavorful sauce, this will quickly become a family favorite.


Ingredients

For Salmon:

  • 2 tablespoons olive oil
  • 1 pound skin-on salmon, cut into 3 or 4 fillets
  • Kosher salt and freshly cracked black pepper
  • 9 ounces baby spinach
  • 1/4 teaspoon garlic powder

For Remoulade:

  • 1 cup double cream yogurt
  • 2T sun-dried tomatoes
  • 2 tablespoons capers, chopped plus 1 teaspoon brine from the jar
  • 1 tablespoon finely chopped dill
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper

For Garnish (optional):

  • Fresh dill sprigs
  • Lemon wedges

Instructions

  1. Heat oil in a large, non-stick skillet over medium-high heat. Cut the salmon into 3 or 4 portions, pat the salmon dry with paper towels and season both sides well with salt and pepper.
  2. Place the salmon in the pan, skin-side down, and let cook for 2-3 minutes, flip, and continue cooking for another minute or two — until the salmon reaches your desired degree of doneness. Remove salmon to a plate and tent with foil to keep warm. Do not wipe out the skillet.
  3. Lower the skillet to medium heat and add spinach. Add garlic powder and season with salt and pepper. Cook, tossing occasionally, until the spinach is wilted, about 3-5 minutes.
  4. While the spinach is cooking, in a medium bowl, stir together yogurt, sun-dried tomatoes, chopped capers and caper brine, dill, salt, and pepper.
  5. Serve salmon and spinach with remoulade on the side, with extra dill sprigs and lemon wedges, if desired.

Notes

If you can’t find double cream yogurt, you can substitute greek yogurt or sour cream.

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