UntrainedChef
Pan-Fried Salmon with Carrot and Spinach - salmon, fish recipe

Pan-Fried Salmon with Carrot and Spinach

40 min
2 portions

Simple weeknight salmon that actually stays juicy. Pull it off the heat while it's still pink inside and let it rest — that's the whole trick.

Instructions

  1. 1

    Get the potatoes on to boil.

  2. 2

    Peel the carrots, then use a peeler or cheese slicer to cut them into long, thin strips. Check that the spinach is clean and pull off the thickest stems.

  3. 3

    Pat the salmon dry with paper towels and season with salt and pepper.

  4. 4

    Heat a large frying pan and add the margarine. Once it stops foaming and starts to turn golden, lay in the salmon steaks. Turn the heat down a little and fry until golden on both sides. Take the pan off the heat and let the salmon rest for 3–4 minutes while you finish the sides.

  5. 5

    Check that the potatoes are cooked through and drain them.

  6. 6

    Warm the olive oil in a wide pan and quickly fry the carrot strips until they just start to soften. Fold in the spinach and let it wilt down too. Season with a little salt and pepper.

Per average serving

507
Calories
kcal
30.3
Protein
g
40.7
Carbs
g
26.3
Fat
g
6.2g
Fiber
4g
Sugar
671mg
Sodium

Tips from the kitchen

  • Wait for the margarine to stop foaming and just start going golden before the salmon goes in. Too early and the fish sticks, too late and it burns.
  • Pull the pan off the heat while the salmon is still a touch pink in the middle. It keeps cooking during the rest, and that's what stops it drying out.
  • Dry the salmon properly with paper towels before seasoning. Wet fish steams instead of getting that golden surface.
  • Get the potatoes boiling first thing, before you touch anything else. They take the longest, and everything else comes together fast.
  • Cook the carrot strips in the wide pan only until they bend a little, then add the spinach. The spinach wilts in under a minute, so have it ready to go.

Ways to vary it

  • A squeeze of lemon over the salmon just before serving works nicely if you like a bit of sharpness against the fish.
  • You can swap the spinach for chard or kale if that's what you have, though kale needs a minute longer in the pan to soften.
  • A little chopped dill stirred through the carrots and spinach at the end is a good optional touch.

Storage & leftovers

Keeps in the fridge for up to two days in a sealed container. Salmon doesn't freeze well once cooked, so eat it fresh if you can. Reheat gently in a covered pan over low heat, or eat the leftovers cold flaked over a salad, which is honestly better than microwaving it.

What to serve with it

The boiled potatoes are the side here, so just a wedge of lemon and maybe some bread to mop up. A cold glass of white wine doesn't hurt.

UC
By Untrained ChefPublished 24 May 2026 · Updated 11 July 2026

Related Recipes

Salmon Burgers with Tzatziki - salmon, fish recipe

Salmon Burgers with Tzatziki

25 min

Pan-fried salmon patties with Greek yogurt tzatziki and arugula in fresh burger buns. Simple weeknight dinner that actually tastes fancy.

salmonfishgreek
Salmon in Foil with Vegetables - salmon, fish recipe

Salmon in Foil with Vegetables

30 min

Perfect for busy weeknights — everything cooks together in one packet. Works in the oven, on the grill, or even over a campfire.

salmonfishhealthy
Tandoori Salmon with Cucumber Dressing - salmon, fish recipe

Tandoori Salmon with Cucumber Dressing

40 min

Spiced salmon with a cool, tangy cucumber dressing — way better than plain baked fish. Ready in under 40 minutes.

salmonfishspicy