Buttery Lemon Zest Salmon with Spinach Salade and Fries
Elevate your dinner game with this deliciously balanced recipe for **Buttery Lemon Zest Salmon with Spinach Salad and Fries.** Perfectly pan-seared salmon fillets with crispy skin are drizzled with a luxurious garlic-infused lemon butter sauce, creating a vibrant, citrusy centerpiece. This dish is complemented by a refreshingly simple spinach salad tossed with cherry tomatoes, cucumber, and a tangy balsamic vinaigrette. To round out the meal, golden, paprika-seasoned fries—baked or fried to perfection—add a satisfying crunch. Ready in just 45 minutes, this recipe is a harmonious blend of comforting textures and flavors, offering a gourmet yet approachable way to treat your family or guests. Perfect for weeknights or special occasions!
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Recipe Information
Ingredients
- 4 pieces Salmon fillets (skin-on preferred)
- 4 tablespoons Unsalted butter
- 2 cloves Garlic cloves, minced
- 1 Lemon, zested and juiced
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 6 cups Fresh spinach leaves
- 1 cup Cherry tomatoes, halved
- 0.5 cup Cucumber, sliced
- 2 tablespoons Olive oil
- 1 tablespoon Balsamic vinegar
- 4 medium Potatoes, cut into fries
- 2 cups Vegetable oil (for frying or baking)
- 0.5 teaspoons Paprika
- 2 tablespoons Parsley, chopped (optional garnish)
Instructions
Preheat your oven to 425°F (220°C) for the fries.
Wash and cut the potatoes into fry-sized pieces. Toss them in a bowl with vegetable oil, paprika, and a pinch of salt. Spread them on a baking sheet in a single layer and bake for 25-30 minutes, flipping halfway through, until crispy and golden. Alternatively, deep fry them in vegetable oil until golden brown. Set aside.
Season the salmon fillets with salt and black pepper. Heat 2 tablespoons of butter in a large skillet over medium heat. Once melted, add the minced garlic and let it sauté for about 30 seconds.
Place the salmon fillets skin-side down in the skillet. Cook for 4-5 minutes on one side until the skin is crispy. Flip the fillets carefully and cook for another 2-3 minutes until the salmon is cooked through. Remove the salmon from the skillet and set aside.
In the same skillet, reduce the heat to low and add the remaining 2 tablespoons of butter. Stir in the lemon zest and juice, letting the mixture melt together to form a buttery lemon sauce. Drizzle this sauce over the cooked salmon.
For the salad, combine the spinach leaves, cherry tomatoes, and cucumber in a large bowl. In a small bowl, whisk together the olive oil, balsamic vinegar, a pinch of salt, and a pinch of black pepper. Pour the dressing over the salad and toss to combine.
Assemble the dish by plating each salmon fillet alongside a portion of spinach salad and a serving of fries. Garnish with fresh parsley, if desired.
Serve immediately and enjoy your buttery lemon zest salmon with the fresh, crunchy spinach salad and crispy fries.
Nutrition Facts
Calories |
1990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.8 g | 231% | |
| Saturated Fat | 33.3 g | 167% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 916 mg | 40% | |
| Total Carbohydrate | 70.1 g | 25% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 4.0 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 15.9 mcg | 80% | |
| Calcium | 95 mg | 7% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1847 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
