Keto Spanish Salmon with Sautéed Spinach

Ingredients

• 2 6oz Salmon fillets
• 2 tbsp Olive oil
• 1 tsp Smoked paprika
• 0.5 tsp Garlic powder
• 0.25 tsp Dried oregano
• 0.25 tsp Salt
• 0.125 tsp Black pepper
• about 170 g Spinach
• 0.5 whole Lemon

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a small bowl, combine the 1 tsp smoked paprika, 0.5 tsp garlic powder, 0.25 tsp dried oregano, 0.25 tsp salt, and 0.125 tsp black pepper.
2. 2Pat the 2 6oz salmon fillets dry with paper towels. Rub each salmon fillet with 1 tbsp of the 2 tbsp olive oil, then generously sprinkle the spice mixture evenly over both sides of the salmon.
3. 3Heat the remaining 1 tbsp of olive oil in a 25.4 cm non-stick skillet over medium-high heat, which is about 204.4°C (200°C).
4. 4Carefully place the seasoned salmon fillets into the hot skillet. Sear for 4-5 minutes per side, until the salmon is golden brown and cooked through. The internal temperature should reach 63°C.
5. 5While the salmon is searing, heat a separate 20.32 cm skillet over medium heat, about 175°C. Add the about 170 g spinach to the skillet and sauté for 2-3 minutes, stirring occasionally, until the spinach is wilted.
6. 6Remove the salmon from the skillet and let it rest for 2 minutes. Squeeze the 0.5 whole lemon over the salmon and spinach before serving.

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