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Dinner Β· Lunch Β· Fish

Salmon, Quinoa and Garlic Spinach

Baked salmon with fluffy quinoa and spinach wilted with garlic and lemon. Rich in protein and good fats.

⏱ 35 min (10 min prep, 20 min cooking, 5 min waiting) 🍽 Serves 4 · 1 fillet, ¾ cup of quinoa and a quarter of the spinach make aheadfreezer friendlyleftovers gluten freedairy free

One of our simple plates: kids’ portions and batch-cooking a week β†’

πŸ“… Add to my plan

ContainsFish. Check the labels on what you buy; brands differ.

Ingredients

Make 4 servings

  • Quinoa

  • 1 cup Quinoa
  • 2 cup Water

  • Salmon

  • 4 fillet Salmon fillets, about 6 oz each
  • 1 tbsp Olive oil
  • Β½ tsp Table salt
  • ΒΌ tsp Ground black pepper (to taste)
  • 1 Lemon, half juiced, half in wedges

  • Spinach

  • 10 oz Baby spinach, about 12 cups, loosely packed
  • 1 tbsp Olive oil
  • 2 clove Garlic, sliced
  • ΒΌ tsp Table salt

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: medium saucepan with a lid, rimmed baking sheet, large skillet, food thermometer, fine strainer.

  1. Rinse the quinoa well in a fine strainer. Bring it to a boil with the water, cover, and simmer on low 15 minutes. Let it stand, covered, 5 minutes, then fluff it.
  2. Heat the oven to 400Β°F. Set the salmon skin side down on a lined baking sheet, brush with 1 tablespoon of oil and season with the salt and pepper.
  3. Bake 12 to 15 minutes, until the thickest part reads 145Β°F on a food thermometer and flakes easily. Squeeze the lemon juice over it.
  4. Meanwhile, warm the remaining oil and the garlic in the skillet over medium heat until the garlic sizzles, about 1 minute. Add the spinach a handful at a time and toss until just wilted, 2 to 3 minutes. Season with the salt.
  5. Divide the quinoa, salmon and spinach among 4 plates with lemon wedges.

🌑 Safe temperaturesFish 145°F. Check the thickest part with a food thermometer (USDA). More on food safety.

Make aheadCook the quinoa up to 4 days ahead. Batch-cook: cool the cooked food in shallow containers and refrigerate it within 2 hours. Eat it within 3 to 4 days, or freeze it. Reheat to 165Β°F (USDA).
❄️ FreezerCooked quinoa freezes up to 3 months. Cooked salmon freezes up to 3 months but is best fresh.
β†Ί LeftoversFlake cold salmon over the quinoa for lunch; refrigerate within 2 hours and eat within 3 to 4 days (USDA).
πŸ§’ With kidsKids eat about half a fillet and Β½ cup of quinoa. Run a finger along the salmon to find pin bones and pull them out. Some kids prefer spinach raw, in a few leaves.
Greens swapUse kale or chard; cook them a few minutes longer.
Rice swapUse rice or couscous instead of quinoa.

Good to know

Cooking Fats Compared Table salt vs. kosher salt vs. sea salt Food Safety Basics

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.