Pan Seared Salmon with Greens Recipe

Pan seared salmon fillets, chopped onions, and greens are sizzling in a black skillet on a wooden board, with a blue-striped cloth nearby.

Pan Seared Salmon with Greens Recipe

This Pan Seared Salmon with Greens is a quick and easy one-skillet dinner made with tender salmon, leafy greens, and a honey ginger soy sauce. Ready in about 15 minutes, it’s a flavorful, healthy weeknight meal that works beautifully with bok choy, Swiss chard, kale, or spinach.

Prep Time5

Cook Time10

Total Time15

Servings: servings

Calories: 321kcal

Author: Stephanie Wilson

Ingredients

1 lb salmon fillet
1 tablespoon olive oil
3 garlic cloves minced
2 teaspoons fresh ginger minced (or 1 teaspoon ground ginger)
⅓ cup low sodium soy sauce
⅓ cup honey
pinch red pepper flakes or to taste-- optional but delicious!
1 bunch bok choy chopped

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Instructions

Separate the greens from the root ends of the bok choy. Chop the ends into small pieces and the leafy greens separately (you will add them at different times while cooking). Set aside.
In a small bowl, combine the garlic, ginger, soy sauce, honey, and pinch of red pepper flakes.
In a large skillet, heat the oil over medium-high heat, and add the salmon and chopped bok choy ends. Pour the honey soy sauce over the top and cook for 1-2 minutes. Cover the skillet and cook for another 3-4 minutes (depending on the thickness of your salmon). According to the USDA, salmon should reach a minimum internal temperature of 145°F.
Remove the lid, stir the sauce, add the greens, and cook for another minute or two or until they begin to wilt.

Notes

Use the greens you have: Bok choy, Swiss chard, kale, or spinach all work well in this recipe. If using greens with firm stems, like bok choy or Swiss chard, chop the stems separately and add them to the skillet before the leafy tops.
Use a lidded skillet: Covering the skillet helps gently steam the salmon so it stays tender and moist. If you don’t have a lid that fits, use another pan lid or a sheet of foil.
Salmon thickness: Thin salmon fillets cook quickly, while thicker fillets may need a few extra minutes. Use an instant-read thermometer for best results.
Safe salmon temperature: Salmon should reach 145°F in the thickest part of the fillet.
Skin-on salmon: If using skin-on salmon, cook it skin-side down first. This helps protect the fish as it cooks and makes it easier to move in the skillet.
Optional marinating: For deeper flavor, mix the sauce and marinate the salmon for about 30 minutes, or up to 1 hour. Then cook the salmon with the marinade in the skillet.
Serving ideas: Serve with steamed rice, couscous, quinoa, roasted potatoes, or a simple cucumber salad.

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