Seared Garlic-Butter Salmon with Creamed Spinach and Lemon-Chive Oil

Instructions

1. 1

   Prep salmon: Pat fillets dry. Season both sides with salt, pepper, and smoked paprika. Let rest 5–10 minutes.

2. 2

   Make lemon-chive oil: In a small bowl, whisk lemon juice, lemon-infused oil (or EVOO), and chopped chives. Add a pinch of salt. Set aside.

3. 3

   Sear salmon: Heat a large skillet over medium-high heat until hot. Add 1 tbsp olive oil. Place salmon skin-side down and press gently for 10–15 seconds to ensure even contact. Cook 4–5 minutes skin-side down until skin is crisp and edges opaque. Flip, add 1 tbsp butter, and spoon butter over the top while cooking 2–3 more minutes for medium (adjust to preferred doneness). Remove salmon to a plate and tent loosely.

4. 4

   Creamed spinach: In the same skillet, lower heat to medium and add remaining 1 tbsp olive oil and 2 tbsp butter. Add minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add spinach in batches, wilting each batch. Once all spinach is wilted, stir in heavy cream and cream cheese (if using) until smooth. Cook 1–2 minutes. Stir in Parmesan, lemon zest, a pinch of red pepper flakes, and season to taste with salt and pepper. Keep warm.

5. 5

   Finish and plate: Reheat salmon briefly in skillet if needed, spoon some garlic-butter from the pan over fillets. Spoon creamed spinach onto plates, place salmon on top. Drizzle lemon-chive oil over the salmon and around the plate. Serve with lemon wedges.

6. 6

   Rich, buttery salmon with a crisp skin; garlicky, tangy creamed spinach; bright citrus-herb notes from the lemon-chive oil balance the richness.

7. 7

   High in healthy fats (salmon, butter, cream), moderate protein, minimal carbs (spinach and lemon). Dairy adds fat and creaminess; carbs remain low, keeping this meal aligned with ketogenic macros.