Pan-seared salmon with spinach and fennel is a simple, quick, and tasteful dish for a spring dinner party or year-round. Loaded with simple flavors, it is the perfect way to satisfy your fish cravings.
Pair with my Ivorian Attieke recipe or this sauteed Delicata squash recipe for a filling meal.
Why should you make this recipe?
This seared salmon recipe is good on so many levels.
- It is tasteful and rich
- Easy to make in less than 25 minutes, start to finish
- It’s a healthy addition to meal prep.
- Wholesome and elegant dinner for a weekday or a weekend to enjoy with your loved ones.
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📃Ingredient Description
Some of the ingredients needed for this easy salmon dinner recipe are;
- Salmon: Fresh salmon fillets are delicious and nutritionally rich fish. You can easily get them from any grocery store. If you get a frozen batch, remember to thaw it completely in the refrigerator.
- Olive oil: Olive oil is loaded with healthy fats and is my favorite choice for cooking. You can also choose avocado oil or good ole butter.
- Fennel bulbs might be underrated, but they offer a bounty of flavor and nutrients. They are a rich source of vitamin C and benefit the body. Fennel bulbs are slightly sweet and taste like star anise. I used both bulb stalks and fronds for this recipe. Use them for the creamy yogurt sauce below.
- Spinach: Spinach is a leafy green that is super easy to cook and healthy. Its mild and refreshing flavor is great for this recipe. I used fresh baby spinach, but feel free to use Frozen if that’s all you have. Make sure to extract water before cooking.
- Garlic: Garlic alone adds so much flavor to your dish. It brings in a depth of savory flavor. You can use garlic powder instead of fresh garlic for a similar taste.
- Whole grain mustard: Its rich, slightly bitter, slightly spicy flavor, with a hint of sweetness, adds a punch to the wilted greens.
💭Variations and Substitutions
How to Pan-sear Salmon
I pan-seared my salmon with skin on; It’s up to you if you want it skinless.
- First, bring the salmon to room temperature. You want it to cook evenly all around. Pat dry the salmon with a paper towel to remove any moisture. Season with salt and ground black pepper.
- Next, heat the oil in a cast iron over medium-high heat. Sear the salmon top side down for the first 4 minutes, untouched. Then flip and cook with skin side down.
- While the salmon is cooking, let’s make the mustard spinach and fennel saute.
- Melt the butter in the same pan. Cook the garlic and fennel bulbs. Add the mustard grain, and cook for a little bit.
- Lastly, add the spinach, and cook until it’s wilted. Season with salt and pepper. Remove from heat and serve alongside the salmon.
Simple Sauce for Salmon
I enjoy using a quick and straightforward creamy sauce for my salmon. My go-to is always garlic and lemon butter sauce. I use this creamy yogurt and dill sauce combo when I don’t feel like putting in work. This dill sauce served with halibut steak is another excellent option.
To make, combine Greek yogurt, a handful of fresh dill (I mix mine with fennel leaves), a drizzle of honey, lemon zest (optional), extra virgin olive oil (optional)
*see recipe notes to make yours*
Side dishes to pair with salmon
here are some scrumptious side dishes that would pair perfectly with salmon fish:
- quinoa salad bowl
- vegetable salads
- pasta dishes
- corn casserole
- vegetable quiche
- butternut squash soup
- mashed potatoes
- roasted potatoes
- grilled vegetables
How to store salmon with fennel?
To store this healthy salmon recipe, place the leftover salmon in an airtight container and refrigerate for three days.
To reheat, place the salmon on a cast iron pan or skillet and reheat over medium heat before serving.
Moreover, I’d advise storing the two ingredients separately as the greens might release moisture, making the fish soggy.
Also, freeze cooked salmon for up to 2 months. Thaw in the refrigerator or countertop before reheating.
📝Recipe FAQS
Place the salmon skin-side up on a pan and sear for 3 to 4 minutes. Now flip and cook the other side for 3 more minutes.
To ensure the salmon cooks to perfection, season it before adding it into the pan to sear. If you season it more than 15 minutes before cooking, the fish will become dry.
Salmon is a versatile fish that goes well with almost every flavor. You can serve it with vegetables like fennel and spinach or in a rice bowl. Elevate the fish by adding it to a creamy sauce with citrus or an added sweetness with honey.
Have you given this recipe or any other from my website a try? Please consider leaving a ⭐ star rating and sharing your experience in the 📝 comments section. Your feedback means the world to me, and I'm excited to hear from you!
PEACE & LOVE
Maureen
PEACE & LOVE
Maureen
📖 Recipe
Pan-seared Salmon with spinach and fennel
Ingredients
- 4 salmon filets (about 4. Oz each)
- Kosher salt and freshly ground pepper to taste
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter
- 8 . Oz fresh spinach
- 3 garlic cloves, minced
- 3 teaspoons wholegrain mustard
- 1 fennel bulb with fronds, chopped save leaves for later
Instructions
- Pat the salmon fillets with a paper towel to remove excess water. Season both sides of the fish with salt and ground black pepper.
- Place a non-stick skillet or cast iron pan on the stovetop, and heat the olive oil over medium-high heat. Add the salmon (top side down- skin side up) into the pan and cook for 4 minutes. Carefully flip the salmon using a kitchen tong. Cook for another 3 minutes or until the internal temperature registers 125 °F. Transfer the salmon fillet onto a serving dish, loosely covered with foil, while you saute the greens.
- Next, reduce heat to medium. In the same pan, melt the butter, add garlic, and cook for 30 seconds. Add the chopped fennel bulb, fennel frond, and mustard grains. Stir to combine. Cook for 3 minutes.
- Lastly, add the spinach and cook for 2 minutes or until it’s wilted. Season with salt and pepper to taste.
- To serve, spoon the sauteed fennel and spinach over white rice and top with cooked salmon. Add a dollop of creamy yogurt sauce or a squeeze of fresh lemon. Enjoy. See the recipe for the yogurt sauce in the notes below.
Swathi says
Pan seared salmon looks delicious delicious perfect bed of spinach and fennel.