Balsamic-Glazed Salmon with Spinach, Olives, and Golden Raisins
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This balsamic-glazed salmon with spinach, olives and golden raisins is a vibrant, heart-healthy dish that balances punchy Mediterranean flavours with seasonal freshness. The combination of salty Kalamata olives and sweet golden raisins provides a sophisticated contrast to the rich, tender fish, while the sharp balsamic reduction ties the whole plate together. It is a colourful and nutritious choice for a midweek dinner that feels remarkably indulgent.
Packed with omega-3 fatty acids and iron-rich greens, this recipe is perfect for those seeking a light yet satisfying meal. The entire dish is prepared in a single frying pan, making it a practical option for busy evenings when you want a homemade, high-protein supper without any fuss. Serve it exactly as it is for a low-carbohydrate lunch or pair it with some crushed new potatoes.
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Ingredients for Balsamic-Glazed Salmon with Spinach, Olives, and Golden Raisins
2 (250g) bags spinach leaves
2 tablespoons olive oil, divided
2 (140g) salmon fillets with skin
80ml chopped shallot (1 very large)
80ml halved pitted Kalamata olives
80ml golden raisins
45ml balsamic vinegar
1 tablespoon honey
How to make Balsamic-Glazed Salmon with Spinach, Olives, and Golden Raisins
Pour a few tablespoons water into heavy large nonstick skillet. Place over medium-high heat. Add 1 bag spinach (skillet will be full). Using 2 wooden spoons, turn and toss spinach until most of leaves are wilted, about 2 minutes. Add remaining spinach leaves in 2 batches. Turn and toss spinach until just wilted but still bright green. Transfer cooked spinach to strainer set over bowl.
Wipe skillet dry if necessary. Add 1 tablespoon oil and heat over medium-high heat. Sprinkle salmon with salt and pepper. Place in skillet, skin side up. Sear until brown, about 3 minutes; turn fish. Cook until just opaque in centre, 3 to 4 minutes. Transfer to plate; wipe skillet clean.
Add 1 tablespoon olive oil to same skillet. Add chopped shallot, halved olives, and golden raisins. Stir 1 minute. Add spinach; toss until heated through, about 1 minute. Season to taste with salt and pepper. Mound spinach mixture on plates. Top with salmon.
Add balsamic vinegar and honey to skillet. Boil until reduced to glaze, about 30 seconds. Spoon glaze over salmon and spinach and serve.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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16 janvier 2026 | Publié à l'origine
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UK recipe editors
Examiné par des pairs
UK recipe editors

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