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Garlic Butter Salmon with Crispy Potatoes and Sautéed Spinach Recipe

Garlic Butter Salmon with Crispy Potatoes & Sautéed Spinach

Garlic Butter Salmon with Crispy Potatoes and Sautéed Spinach is a comforting dish that fills your home with an inviting aroma and delivers on flavor and nutrition. It's quick and easy to whip up, making it a perfect weeknight dinner!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Garlic Butter Salmon
  • 4 fillets salmon look for fresh, vibrant fillets
  • 4 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1 lb baby potatoes halved
  • 2 tbsp olive oil
  • 4 cups fresh spinach
  • 1 juice lemon juice of 1 lemon
For Garnish
  • fresh parsley

Equipment

  • Large Skillet
  • baking sheet
  • Mixing bowl

Method
 

  1. Step 1: Preheat your oven to 425°F (220°C).
  2. Step 2: In a large mixing bowl, toss the halved baby potatoes with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
  3. Step 3: Roast the potatoes in the preheated oven for 20-25 minutes, or until crispy and golden brown, flipping halfway through for even cooking.
  4. Step 4: While the potatoes are roasting, heat 2 tablespoons of butter in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
  5. Step 5: Season the salmon fillets with salt and pepper. Place them in the skillet, skin side down, and cook for 4-5 minutes.
  6. Step 6: Flip the fillets and add the remaining butter to the skillet. Cook for an additional 3-4 minutes or until the salmon is cooked through and flakes easily with a fork.
  7. Step 7: In another pan, add the fresh spinach and sauté until wilted, about 2-3 minutes. Squeeze lemon juice over the spinach and season with salt and pepper.
  8. Step 8: Serve the salmon alongside the crispy potatoes and sautéed spinach, garnished with chopped parsley for a fresh finish.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. For best results, reheat gently in the oven to maintain the texture of the salmon and potatoes.