Herb-Infused Salmon and Spinach

Name: Herb-Infused Salmon and Spinach
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 2
Ingredients: 2 salmon fillets; 2 tablespoons olive oil; 1 tablespoon fresh dill, chopped; 1 tablespoon fresh parsley, chopped; 1 tablespoon fresh chives, chopped; Salt and pepper to taste; 4 cups fresh spinach; 1 tablespoon olive oil; 1 clove garlic, minced; Pinch of salt and pepper

Highlighted under: Earthly Eats | Global Ingredients

I absolutely love cooking with fresh herbs, and this Herb-Infused Salmon and Spinach dish is one of my favorites. The vibrant flavors of the herbs combine seamlessly with the richness of the salmon, creating a meal that's both healthy and delicious. In just 20 minutes, I can have this gourmet dish on the table, impressing my family and friends. The fresh spinach adds a delightful contrast and ensures I’m getting in those greens, too. This is a weeknight dinner that feels like a special occasion.

Created by

The Spoonandpan Team

Last updated on 2026-02-08T15:38:28.204Z

When I first tried this recipe, I was amazed at how the herbs brought out the natural flavors of the salmon. I used a mix of dill, parsley, and chives, which not only provided a fantastic aroma but also complemented the fish beautifully. It’s essential to let the salmon marinate for a little while to absorb all those wonderful flavors!

One tip I found valuable is to sauté the spinach briefly in the same pan after the salmon is done. This way, it captures the leftover herb-infused oil, enhancing its taste even more. You'll be pleasantly surprised by how easy it is to create such a gourmet meal at home!

Why You'll Love This Recipe

Herbs elevate the dish with fresh, aromatic flavors
Quick cooking time without sacrificing quality
Packed with nutrients from salmon and spinach

Perfecting the Salmon

For optimal flavor and tenderness, it's crucial to allow the salmon fillets to marinate for at least 10 minutes. This brief resting period lets the olive oil and fresh herbs penetrate the fish, enhancing its natural richness. If you're short on time, even a quick 5-minute marinade can still yield tasty results, but longer is better for maximum flavor extraction.

When cooking the salmon, aim for a medium heat setting. This helps to achieve a perfect sear while preventing the fish from drying out. Look for the skin to crisp up nicely and the salmon to turn opaque around the edges, signaling it's time to flip. If your fillets are sticking to the pan, give them a little more time before turning—patience is key!

Mastering the Spinach

Sautéing the spinach adds a lovely depth of flavor without overwhelming the freshness of the greens. When you add minced garlic, listen for that gentle sizzle; that’s when the aroma starts to develop. Be mindful not to burn the garlic—one minute is usually sufficient—so keep your heat moderate and stir frequently.

Spinach cooks down significantly, so don’t be surprised when 4 cups reduce to just a couple of servings. If you're experimenting with variations, consider adding a squeeze of lemon juice at the end for brightness or a sprinkle of red pepper flakes for a kick. If fresh spinach isn’t available, you can substitute with frozen spinach, but make sure to thaw and drain it well to avoid excess moisture.

Ingredients

For the Salmon

2 salmon fillets
2 tablespoons olive oil
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
Salt and pepper to taste

For the Spinach

4 cups fresh spinach
1 tablespoon olive oil
1 clove garlic, minced
Pinch of salt and pepper

Instructions

Prepare the Marinade

In a bowl, mix olive oil, dill, parsley, chives, salt, and pepper. Coat the salmon fillets with this marinade and let them sit for about 10 minutes.

Cook the Salmon

Heat a skillet over medium heat. Place the marinated salmon fillets skin-side down and cook for about 5 minutes. Flip and cook for another 3-4 minutes until cooked through.

Sauté the Spinach

In the same skillet, add olive oil and garlic. Sauté for about 1 minute before adding the spinach. Cook until wilted, season with salt and pepper, and serve alongside the salmon.

Pro Tips

For an extra burst of flavor, squeeze fresh lemon juice over the salmon just before serving. This adds a refreshing acidity that brightens the dish.

Serving Suggestions

This Herb-Infused Salmon and Spinach can be served over a bed of quinoa or couscous for a heartier meal. The nutty flavors of these grains complement the salmon's rich profile beautifully. To elevate the presentation, drizzle a bit of balsamic glaze over the dish for added sweetness and a pop of color.

You can also pair this dish with a light vinaigrette-dressed salad to enhance the fresh herb flavors. A combination of arugula, cherry tomatoes, and sliced radishes can create a colorful and crunchy contrast alongside the soft salmon and spinach.

Make-Ahead Tips

For those busy weeknights, you can prep the marinade ahead of time. Simply combine the olive oil and herbs in a jar and store it in the fridge for up to two days. When you’re ready to cook, the salmon fillets can marinate while you prepare the rest of your meal or even earlier in the day to let the flavors develop further.

Leftover salmon is great for meal prep; it can be stored in the fridge for up to three days. Reheat gently in the oven at a low temperature or briefly in the microwave, just until warmed through to avoid drying it out. Adding a splash of lemon juice can help revive its freshness.

Questions About Recipes

→ Can I use frozen salmon fillets for this recipe?

Yes, but make sure to thaw them completely before marinating for the best texture and flavor.

→ What can I substitute for fresh herbs?

If you don’t have fresh herbs, dried herbs can be used. Use about one-third the amount of dried herbs compared to fresh.

→ How do I know when the salmon is cooked through?

Salmon is done when it flakes easily with a fork and has an internal temperature of 145°F (63°C).

→ Can I add other vegetables to this dish?

Absolutely! Vegetables like asparagus or zucchini can also be sautéed and served alongside the salmon.