There are evenings in winter when the kitchen feels like the warmest room in the house. The rest of the world is wrapped in coats and noise, but when salmon hits a hot pan and garlic starts to whisper in olive oil, everything slows down a little. That is usually when I make this dish: buttery salmon, sweet shrimp, and garlicky spinach that wilts just enough to stay bright. It is simple, keto-friendly, and—if you let it—just a bit nostalgic.
I still remember the first time I tried to cook spinach with garlic. I was convinced I had ruined it because it shrunk to almost nothing in the pan. I stood there staring like, “Where did it all go?” Now I laugh at that moment every time I toss a mountain of spinach into a skillet and watch it melt into a glossy, emerald tangle. Cooking has a way of humbling you and teaching you patience, one leaf (or clove) at a time.
This recipe is honest food: clean protein, good fats, and flavors that rely on heat and timing more than anything fancy. Let’s cook.
Ingredients
For the salmon and shrimp
- 2 salmon fillets (about 6 oz each), skin on if you like it crispy
- 10–12 medium shrimp, peeled and deveined
- 2 tablespoons olive oil or avocado oil
- 2 tablespoons butter
- 3–4 cloves garlic, finely minced
- 1 teaspoon smoked paprika
- 1 teaspoon lemon zest
- 1–2 tablespoons fresh lemon juice
- Salt and freshly ground black pepper, to taste
For the garlic spinach
- 10–12 oz fresh spinach
- 1 tablespoon olive oil
- 2 cloves garlic, thinly sliced
- A pinch of red pepper flakes (optional)
- Salt, to taste
How to Make It
1. Start with the salmon
Heat a large skillet over medium-high heat and add the olive oil. Pat the salmon fillets dry—this matters. Once, I skipped this step because I was in a hurry, and instead of a golden sear, I got a pale, sulking piece of fish that looked disappointed in me. So yes, dry the salmon, then season it with salt, pepper, and smoked paprika.
Place the fillets in the pan, skin-side down if using skin. Let them cook without moving them for 4–5 minutes until the edges turn opaque and the skin crisps. Flip, add a tablespoon of butter, and cook another 2–3 minutes until just cooked through. Remove and set aside, tented loosely with foil.
2. Cook the shrimp
In the same pan, add the remaining butter and the minced garlic. The aroma at this point is what I think happiness smells like. Add the shrimp, season lightly with salt and pepper, and cook 1–2 minutes per side until pink and opaque. Stir in lemon zest and juice. Transfer the shrimp to the same plate as the salmon.
3. Make the garlic spinach
In another skillet (or wipe the first one clean), heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes. Let the garlic gently sizzle—but do not brown it.
Then add the spinach. It will look like way too much. It always does. Stir slowly as it wilts, seasoning with a little salt. Within a few minutes, you will have soft, glossy greens that still taste alive.
I always think of my grandmother at this step. She used to say spinach behaves like shy people at parties: big presence at first, then suddenly quiet. We would laugh, standing by the stove, watching it shrink.
Bring It All Together
Serve the spinach in generous piles, top with the salmon and shrimp, and spoon any buttery, garlicky pan juices over everything. A final squeeze of lemon is never a bad idea.
Why This Dish Works (Especially for Keto)
- High-quality protein from both salmon and shrimp
- Healthy fats that keep you satisfied
- Low-carb greens full of fiber and micronutrients
- Fast cooking time, which means flavor stays bright and fresh
I like meals like this because they feel intentional. Not restrictive, not complicated—just good food that happens to fit a way of eating.
Optional Add-Ons & Variations
- Add a sprinkle of parmesan over the spinach for extra richness.
- Swap butter for ghee if you prefer.
- Include a pinch of cumin or coriander for a warmer, earthier note.
- If you enjoy crispy salmon skin, press the fillet gently while searing to keep it flat.
A Small Closing Thought
Sometimes when I finish cooking this dish, I leave the plate on the table for a moment before eating—just to sit with the steam and the quiet. Cooking can be a task, a chore, a science. But sometimes, on the right evening, it becomes a small memory you are still thinking about long after the dishes are done.
If this recipe finds its way into your kitchen, I hope it becomes one of those memories.
Enjoy your Keto Salmon and Shrimp with Garlic Spinach—warm, simple, and made with a real human hand and heart.