Seared Salmon with Sautéed Squash and Greens

Ingredients

• 3 tablespoons olive oil
• 4 (6-ounce / 170-g) pieces boneless, skinless salmon or Arctic char
• Kosher salt and freshly ground black pepper
• 3 medium yellow squash or zucchini (about 1 pound / 455 g), cut into half-moons
• 3 garlic cloves, sliced
• 2 teaspoons fresh thyme leaves, plus more for serving
• 6 cups spinach leaves, stems trimmed, from a 12-ounce (340-g) bunch
• 1 tablespoon fresh lemon juice

Instructions

1. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Season the fish on both sides with ½ teaspoon each salt and pepper.
2. Cook the fish without turning until the first side is golden brown and the edges are opaque, 4 to 6 minutes. Flip and cook until opaque throughout, 2 to 3 minutes more. Transfer the fish to a plate and keep covered while you cook the squash.
3. Wipe out the skillet with a paper towel. Heat the remaining 1 tablespoon olive oil over medium heat. Add the squash, garlic, thyme, and ½ teaspoon each salt and pepper. Cook, tossing often, until the squash is just tender, 4 to 6 minutes.
4. Stir in the spinach in batches and cook until just wilted, about 1 minute more. Stir in the lemon juice.
5. Serve the fish over the squash and greens, sprinkled with more thyme leaves, salt, and pepper if desired.