Mediterranean Crispy Turmeric Salmon with Spinach and Kale
This dish combines omega-rich salmon seared with turmeric and spices until crisp and golden, served over a garlicky sauté of spinach and kale. It’s light yet satisfying, infused with warm Mediterranean flavors and loaded with antioxidants.
⏱ Time
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Ingredients
For the salmon:
4 salmon fillets (about 5–6 oz / 150 g each, skin-on preferred)
1 tsp ground turmeric
1 tsp smoked paprika (or sweet paprika for mild)
½ tsp ground cumin
½ tsp garlic powder
Salt & black pepper, to taste
2 tbsp olive oil (for searing)
Lemon wedges, for serving
For the spinach & kale:
1 tbsp olive oil
2 cloves garlic, thinly sliced
6 cups fresh spinach
3 cups kale, stems removed and chopped
½ tsp chili flakes (optional)
Salt & pepper, to taste
Juice of ½ lemon
Optional Garnishes:
Toasted pine nuts or almonds
Crumbled feta
Fresh parsley or dill
Instructions
1. Prepare the salmon
Pat salmon dry with paper towels.
Mix turmeric, paprika, cumin, garlic powder, salt, and pepper.
Rub spice mix evenly over salmon fillets.
2. Cook the salmon
Heat 2 tbsp olive oil in a large skillet over medium-high heat.
Place salmon skin-side down. Cook 4–5 minutes until skin is crispy.
Flip and cook another 2–3 minutes, until golden and just cooked through.
Squeeze fresh lemon over salmon. Remove and keep warm.
3. Sauté the greens
In the same pan, heat 1 tbsp olive oil.
Add garlic slices and cook until fragrant (30 sec).
Add kale first, cook 2–3 minutes until slightly softened.
Add spinach and cook just until wilted.
Season with salt, pepper, chili flakes, and lemon juice.
4. Assemble & serve
Divide sautéed greens among plates.
Top with crispy turmeric salmon.
Garnish with feta, nuts, or herbs if desired.
Serve immediately with lemon wedges.
Notes & Tips
If you prefer extra-crispy skin, don’t move the salmon while searing.
For deeper Mediterranean flavor, drizzle with tahini-lemon sauce or yogurt with dill.
Pairs well with herbed couscous, quinoa, or roasted potatoes.
❓ Frequently asked questions FAQ
Q: Can I bake the salmon instead?
Yes—bake at 400°F (200°C) for 12–14 minutes, though pan-searing gives crispier skin.
Q: Can I use frozen spinach and kale?
Yes, but thaw and drain well to avoid excess water in the pan.
Q: Is turmeric flavor strong here?
It’s balanced with paprika and cumin—warm and earthy, not overpowering.
Nutrition information
Calories: ~360 kcal
Protein: 34 g
Carbs: 6 g
Fat: 22 g
Fiber: 3 g