About this recipe

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.

Instructions

1. 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. 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. 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. 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. 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.