Pan-Seared Salmon with Wilted Spinach and Lemon-Caper Butter

• 600 g salmon fillets, skin-on⇄
• 20 ml extra virgin olive oil⇄
• 5 g salt⇄
• 3 g black pepper⇄

Pat salmon fillets completely dry with paper towels to remove moisture, then season generously with salt and pepper on both sides; heat olive oil in a non-stick skillet over medium-high heat at approximately 180°C until shimmering, place fillets skin-side down, and press gently with a spatula for the first 30 seconds to ensure even contact; cook for 4 minutes until the skin is deeply golden and crisp, then flip and cook for an additional 2 minutes for medium doneness, checking for a flaky texture with a fork; remove to a plate and tent loosely with foil to keep warm.

💡 Dry skin is key to crispiness—moisture creates steam, which prevents the skin from crisping up properly.

• 60 g butter⇄
• 25 g capers, drained⇄
• 10 g garlic, minced⇄
• 10 g lemon zest⇄
• 300 g baby spinach⇄
• 20 ml lemon juice⇄
• 3 g salt⇄
• 10 g fresh dill, chopped⇄

Using the same skillet from the salmon, reduce heat to medium at around 160°C; add butter and let it foam for about 30 seconds, then stir in capers, minced garlic, and lemon zest, cooking for 1 minute until fragrant and the garlic is lightly golden; add baby spinach in large handfuls, tossing with tongs as it wilts down over 2 minutes until bright green and tender; squeeze in lemon juice, season with salt, and finish by stirring in fresh dill for a burst of freshness.

💡 Add spinach in batches to ensure even wilting rather than steaming in a large heap, which can make it soggy.