Grilled Salmon with Lemon-Herb Butter and Wilted Spinach

Bring butter to room temperature by setting it out 30 minutes before you begin. It should be soft enough to yield gently when pressed.

Wash and pat dry the parsley and thyme. Finely mince the parsley leaves and strip the thyme leaves from their stems.

Zest the entire lemon using a microplane or fine grater, being careful to only take the yellow layer and not the bitter white pith beneath. Cut the lemon in half and juice one half, reserving the other half for serving.

Mince the garlic to a very fine consistency using a knife or microplane.

In a small bowl, work the softened butter with a fork until it is completely smooth and pliable. Fold in the minced parsley, thyme leaves, lemon zest, and 1 teaspoon of lemon juice.

Season with salt and a pinch of black pepper. Mix until thoroughly combined. If the butter is too firm, place it in a small ramekin and let it rest near the stovetop while you prepare the salmon.

Remove salmon fillets from the refrigerator 15 minutes before cooking to take the chill off. This ensures more even cooking.

Pat the salmon fillets completely dry with paper towels. Moisture is the enemy of a good sear.

Brush each fillet lightly with olive oil on all sides. Season generously with salt and several grinds of black pepper.

Preheat your grill or grill pan over medium-high heat until it is very hot. You should see wisps of smoke.

Place salmon fillets skin-side up on the grill. Cook undisturbed for 4-5 minutes until the flesh releases easily from the grates and has developed a golden crust.

Gently flip the fillets using a wide spatula. Cook for another 3-4 minutes for medium doneness. The flesh should yield slightly when pressed but still retain some resistance.

Transfer to a cutting board and immediately top each fillet with a generous tablespoon of the lemon-herb butter. Allow it to melt and pool over the fish as it rests.

While the salmon rests, heat a wide skillet or sauté pan over medium-high heat. Add the olive oil and swirl to coat the pan.

Add the minced garlic to the oil and stir for 30 seconds, being careful not to let it brown. The goal is to bloom its flavor without burning.

Add the spinach in batches if necessary. It will seem like a large quantity but will collapse dramatically as it wilts.

Toss the spinach with tongs, coating each leaf with the garlicky oil. Cook for 2-3 minutes until the spinach has fully wilted and turned a deep, verdant green.

Season with salt and a pinch of black pepper. Remove from heat.

Spoon a portion of the wilted spinach onto each plate, creating a small nest or bed.

Place a grilled salmon fillet atop each spinach bed, allowing the melted herb butter to cascade down onto the greens.

Cut the reserved lemon half into quarters and place one wedge alongside each serving for those who desire a bright squeeze of citrus.

Serve immediately while the butter is still glossy and the salmon is at its peak tenderness.