Main dishes

Salmon with quinoa, spinach, and lemon

Pan-seared salmon over quinoa with garlic-wilted spinach, lemon zest, and lemon juice. A 30-minute lunch that serves four.

Translated from Slovak ·

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Recipe at a glance

Prep time
10 min
Cook time
20 min
Total time
30 min
Servings
4 servings
Difficulty
Easy
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Salmon with quinoa and spinach makes a light yet filling lunch: toss cooked quinoa with spinach briefly wilted with garlic and lemon, then top with crispy pan-seared salmon. Rinse the quinoa thoroughly before cooking.

Ingredients

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Instructions

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  1. Quinoa

    15 min

    Rinse the quinoa thoroughly in a strainer. Add it to a saucepan with 400 ml salted water, cover, and cook for 12–15 minutes, until the water is absorbed.

  2. Spinach

    3 min

    Briefly sauté the chopped garlic in 1 tbsp of the oil, then add the spinach and let it wilt. Toss with the quinoa, grated lemon zest, and juice from half the lemon.

  3. Salmon

    8 min

    Pat the salmon dry and season with salt and pepper. Heat the remaining oil in a skillet and sear the salmon skin-side down for 4–5 minutes. Flip and cook for another 2 minutes.

  4. Serve

    Divide the quinoa and spinach among plates, top with the salmon, and serve with lemon wedges.

Tip: Leave the salmon skin-side down in the pan without moving it until it releases on its own; the skin will be crisp and won't stick.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
610 kcal
Protein
40 g
Carbohydrates
38 g
of which sugars
1.0 g
Fat
34 g
of which saturates
6.4 g
Fiber
5.6 g
Salt
1.8 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Losos s quinoou, špenátom a citrónom

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