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Salmon with Quinoa

Salmon with Quinoa

Tender, pan-seared salmon fillets served over fluffy lemon-herb quinoa with a bright garlic-spinach sauté. This high-protein, nutrient-packed meal comes together in under 40 minutes and delivers bold, clean flavors the whole family will love.

4 servings · Prep 10 min · Cook 25 min · Total 35 min

American · Main Course · Dinner

Ingredients

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Quinoa

  • 1.5 cup quinoa rinsed well
  • 2.75 cup low-sodium chicken broth
  • 1 whole lemon zested and juiced
  • 2 tbsp fresh flat-leaf parsley finely chopped

Main

  • 4 piece salmon fillets skin-on, about 6 oz each, patted dry
  • 1 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 2 tbsp olive oil divided

Spinach

  • 3 cloves garlic minced
  • 4 cup fresh baby spinach
  • 1 tbsp unsalted butter

Equipment

  • Stovetop
  • Saucepan
  • Aluminum Foil
  • Mixing Bowl
  • Skillet
  • Pie Dish
  • Pot
  • Paper Towel
  • Fork
  • Measuring Cups
  • Plates
  • Spatula
  • Knife
  • Tongs
  • Cutting Board
  • Mixing Bowl (4 Quarts)
  • Dipping Fork
  • Colander
  • Sieve

Instructions

  1. Rinse the @[Quinoa] in a fine mesh strainer under cold running water for ~[30 seconds]. Add the rinsed @[Quinoa] and @[Low-Sodium Chicken Broth] to a #[Mixing Bowl] and bring to a boil ^[over medium-high heat]. Reduce heat ^[to low], cover, and simmer ~[for 15 minutes] until all the liquid is absorbed. Remove from heat and let steam, covered, ~[for 5 minutes]. Fluff with a fork, then stir in the @[Lemon] zest, ~[1 tablespoon] of @[Lemon Juice], and chopped @[Italian Flat-Leaf Parsley]. Season with a pinch of @[Kosher Salt].
  2. While the @[Quinoa] cooks, pat the @[Salmon Fillets] completely dry with #[Paper Towel]. In a small #[Mixing Bowl], mix together the @[Kosher Salt], @[Black Pepper], @[Smoked Paprika], and @[Garlic Powder]. Sprinkle the spice mixture evenly over all sides of each fillet.
  3. Heat ~[1½ tablespoons] of @[Olive Oil] in a #[Skillet] ^[over medium-high heat] until shimmering. Place the @[Salmon Fillets] skin-side down and press gently with a spatula ~[for the first 30 seconds] to prevent curling. Cook undisturbed ~[for 4–5 minutes] until the skin is golden and crispy. Flip and cook ~[for another 2–3 minutes] until the @[Salmon] is just cooked through and flakes easily with a fork. Transfer to a plate and tent loosely with #[Aluminum Foil].
  4. Reduce the heat ^[to medium] and add the remaining ~[½ tablespoon] of @[Olive Oil] and the @[Butter] to the same #[Skillet]. Once the @[Butter] melts, add the minced @[Garlic] and cook ~[for 30 seconds] until fragrant. Add the @[Baby Spinach] in batches, tossing with tongs until just wilted, ~[about 2 minutes]. Season with a pinch of @[Kosher Salt] and a squeeze of @[Lemon Juice].
  5. Divide the lemon-herb @[Quinoa] among four plates. Top each with a portion of wilted garlic @[Baby Spinach] and a @[Salmon Fillet], skin-side up to keep it crispy. Serve immediately with any remaining lemon wedges on the side.