Zesty Lemon Herb Salmon with Quinoa and Spinach (Print version)
Tender lemon herb salmon served over fluffy quinoa and baby spinach for a bright, hearty dinner.
# Ingredients:
For the quinoa and spinach
01 -
1 cup (185 g) quinoa, rinsed well
02 -
1 3/4 cups (415 ml) low-sodium vegetable broth or water
03 -
1 tablespoon extra virgin olive oil
04 -
5 oz (140 g) baby spinach
05 -
1/4 teaspoon kosher salt, plus more to taste
For the lemon herb salmon
06 -
4 salmon fillets, about 6 oz (170 g) each
07 -
2 tablespoons extra virgin olive oil
08 -
1 lemon, zested and juiced, plus wedges for serving
09 -
2 garlic cloves, finely grated or minced
10 -
2 tablespoons chopped fresh parsley
11 -
1 tablespoon chopped fresh dill
12 -
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
13 -
1/2 teaspoon kosher salt
14 -
1/4 teaspoon freshly ground black pepper
# Instructions:
01 -
Combine the rinsed quinoa and broth in a saucepan. Bring to a boil, reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes.
02 -
Whisk olive oil, lemon zest, 3 tablespoons lemon juice, garlic, parsley, dill, thyme, salt, and pepper in a small bowl.
03 -
Pat the salmon dry. Spoon about half of the lemon herb dressing over the fillets and let them sit for 10 minutes while the quinoa finishes.
04 -
Heat a large skillet or grill pan over medium-high heat. Add the salmon skin side down if using skin-on fillets and cook for 4-5 minutes. Flip and cook 2-4 minutes more, until opaque and cooked through.
05 -
Fluff the quinoa with a fork. Fold in the baby spinach, 1 tablespoon olive oil, a pinch of salt, and the remaining lemon herb dressing while the quinoa is warm.
06 -
Divide the quinoa and spinach among bowls. Top each with salmon and serve with lemon wedges and extra chopped herbs if desired.
# Good to know:
01 -
Best served warm right after cooking.
02 -
Rinse quinoa well to remove bitterness.
03 -
Do not marinate salmon longer than 20 minutes in lemon juice.