Name: Seared Lemon-Herb Salmon with Garlicky Greens
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 (6 oz) skin-on salmon fillets; 1 tbsp olive oil; 2 cloves garlic, thinly sliced; 1 bunch lacinato kale, stems removed, leaves chopped; 1 cup baby spinach; 1 medium zucchini, sliced into half-moons; 1/2 lemon, zested and juiced; 1 tbsp fresh dill, chopped; 1/4 tsp freshly ground black pepper; 1/4 tsp smoked paprika

Seared Lemon-Herb Salmon with Garlicky Greens

CaramelizedLettuce7716

This Seared Lemon-Herb Salmon with Garlicky Greens is the perfect answer for anyone seeking a satisfying, high-protein meal without the carbs, sugar, or sodium overload. Fresh salmon fillets are seared to crispy-skinned perfection and paired with vibrant greens and zucchini, lightly sautéed with garlic and finished with a burst of lemon and dill. This dish is both deeply flavorful and packed with nutrients to keep you energized and full for hours—ideal for maintaining balanced blood sugar and enjoying a light Southern supper, even on a warm Carolina evening.

Ingredients

Instructions

Pat salmon fillets dry and season both sides with black pepper, smoked paprika, and half the lemon zest. Set aside.
Heat 1/2 tbsp olive oil in a large nonstick skillet over medium-high heat. Place salmon skin-side down and sear for 4-5 minutes until the skin is crisp and flesh is nearly opaque. Carefully flip and cook another 2-3 minutes until just cooked through. Remove salmon and tent lightly with foil.
Reduce heat to medium. Add remaining olive oil to the pan, then add sliced garlic. Sauté until fragrant, about 30 seconds.
Add kale and zucchini; toss with garlic and sauté 2-3 minutes until kale is wilted and zucchini is just tender.
Add spinach, remaining lemon zest, and half of the lemon juice. Stir until spinach just wilts, about 1 minute. Taste and drizzle in more lemon juice if desired.
Plate garlicky greens and zucchini onto plates, top each with a seared salmon fillet, and sprinkle with chopped dill. Serve immediately.