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This Lemon Herb Grilled Salmon with Quinoa and Spinach makes for a vibrant and nourishing meal packed with bright flavors and wholesome ingredients. Perfect for busy weeknights or a relaxed weekend lunch, it pairs heart-healthy salmon with a zesty lemon herb marinade, fluffy quinoa, and fresh baby spinach for a dish that always feels a little bit special yet totally achievable.
I started making this for quick summer dinners when neither of us wanted to fuss in the kitchen but still craved something healthy and delicious. The first time I served it family style outdoors, it disappeared in minutes and now it is a go-to whenever we all want something fresh.
Ingredients
- Salmon fillets: choose wild caught for the richest flavor and texture
- Cooked quinoa: I use pre-cooked from the fridge for ease or make a fresh batch using vegetable broth for deeper taste
- Fresh baby spinach: always aim for leaves that are vibrant green and crisp no yellow edges
- Extra virgin olive oil: select a fruity or peppery variety if possible for the best finish
- Lemon: use both juice and zest for a bright punch always zest before juicing
- Garlic clove: mince fresh for a warmer flavor than jarred
- Dried oregano: this classic herb gives Mediterranean depth look for bright green oregano with a fragrant aroma
- Dried thyme: a subtle earthiness that pairs perfectly with lemon and fish
- Salt and black pepper: freshly cracked will give you sharper flavor and better seasoning
Instructions
- Marinate the Salmon:
- Mix the olive oil, lemon juice, zest, garlic, oregano, thyme, salt and pepper in a small bowl until combined then set aside about half for later. Place the salmon fillets on a plate and brush generously with the remaining mixture on all sides so the fish is evenly coated. Let this sit out while you heat your grill or grill pan.
- Grill the Salmon:
- Preheat your grill or grill pan over medium high heat until hot. Place the marinated salmon fillets skin side down and close the lid if using a grill. Cook undisturbed for three to four minutes so the base gets beautifully charred and easily releases from the grates. Flip with a wide spatula and grill another three to four minutes or until just cooked through and the flesh flakes easily. Remove from heat and let the salmon rest for a minute to stay juicy.
- Dress the Quinoa and Spinach:
- While the fish grills, toss your cooked quinoa with the fresh baby spinach leaves in a bowl. Drizzle the reserved lemon herb dressing over and toss again so every grain and leaf soaks up the goodness. Taste and add a pinch more salt or extra lemon if you like.
- Plate and Serve:
- Spoon the quinoa and spinach mixture onto plates letting it form a fresh bed for your salmon. Carefully set each grilled salmon fillet on top. Give it a final squeeze of lemon juice if you want even more zing and bring it to the table while warm.
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Personally I can never get enough of how fresh the lemon tastes against perfectly grilled salmon. There have been times when my little cousins helped juice the lemons and we all laughed over how many seeds we had to fish out. Something as simple as a citrus press has now become a treasured kitchen tool whenever we make this together.
Storage Tips
Leftovers keep beautifully and taste great chilled or gently reheated. Store the salmon and quinoa spinach mix separately in airtight containers in the fridge and they will stay fresh for two days. If you want to freeze the salmon make sure to wrap the fillets tightly without the greens then thaw gently before serving.
Ingredient Substitutions
No salmon on hand try this with arctic char trout or even skin on chicken breast. Swap quinoa for farro wild rice or even a barley and spinach salad for extra versatility. Fresh herbs in place of dried will add even more brightness so use whatever is on hand parsley dill or basil all work well.
Serving Suggestions
This meal stands totally on its own but a dollop of Greek yogurt or a creamy tahini sauce drizzled over the top is wonderful. Add a handful of toasted pine nuts for extra crunch or plate everything over a bed of arugula in place of spinach for more flavor. When I want to add color I sometimes toss in cherry tomatoes or ribbons of cucumber before serving.
Cultural and Historical Context
Grilled fish with lemon and herbs is a classic in Mediterranean cuisine and echoes dishes found from Greece to southern Italy. The vibrant balance of olive oil citrus herbs and fresh greens is centuries old and prized for both its nutrition and its sunwashed flavors. My grandparents remember their mothers grilling fish whole and piling fresh greens high as part of weekly gatherings so this dish feels both modern and deeply rooted.
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This zesty dish brings a refreshing combo of wholesome flavor and heart healthy goodness. Enjoy it warm or chilled for a reliably satisfying meal any day of the week.
Frequently Asked Questions
- → How do I know when salmon is cooked through?
Salmon is done when it flakes easily with a fork and appears opaque throughout. Grilling 3–4 minutes per side usually suffices.
- → Can I substitute spinach with another green?
Yes, arugula, kale, or mixed greens make excellent alternatives, providing different flavors and textures.
- → What grilling method works best for salmon?
A preheated grill or grill pan ensures a smoky flavor and helps develop crisp, lightly charred edges on the fillets.
- → How can I keep salmon moist while grilling?
Brushing the fillets with olive oil and lemon herb mixture before grilling helps lock in moisture and add extra flavor.
- → Is this meal suitable for meal prep?
Absolutely. Both salmon and quinoa-spinach base can be prepared ahead and stored, making for quick, healthy lunches or dinners.