Savor Grilled Salmon on Nutty Quinoa & Fresh Spinach Salad

There’s something truly irresistible about the harmony of smoky, tender grilled salmon paired with a vibrant bed of nutty quinoa and crisp, fresh spinach. This dish is more than just a meal-it’s a festivity of flavors and textures that come together to create a nourishing experience for both the palate and the body. Whether you’re seeking a wholesome lunch or a gourmet dinner, savoring grilled salmon on nutty quinoa and fresh spinach salad promises a delightful journey through healthful ingredients and effortless elegance. Dive into this perfect blend of protein, greens, and wholesome grains that not only satisfies hunger but also fuels your day with vitality.

Savor Grilled Salmon on Nutty Quinoa & Fresh Spinach Salad by crafting layers of flavor and texture, balancing rich omega-3 salmon with the hearty earthiness of quinoa and the refreshing crispness of vibrant spinach. This dish is a celebration of fresh, nutritious ingredients transformed into a stunning meal that tastes as delightful as it looks. Inspired by coastal Mediterranean flavors, this recipe brings together simplicity and elegance, perfect for an energizing lunch or a sophisticated weeknight dinner.

Prep and Cook Time

• Preparation: 15 minutes
• Marinating Salmon: 30 minutes
• Cooking: 15 minutes
• Total Time: 60 minutes

Yield

• 4 servings

Difficulty Level

• Medium

Ingredients

• For the Marinade:
  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice (about 1 lemon)
  • 2 cloves garlic, minced
  • 1 tbsp toasted sesame oil
  • 1 tsp smoked paprika
  • 1 tsp honey or maple syrup
  • Salt and freshly ground black pepper, to taste
• For the grilled Salmon:
  • 4 salmon fillets (about 6 oz each), skin on
• For the Nutty Quinoa blend:
  • 1 cup tri-color quinoa, rinsed thoroughly
  • 1/4 cup toasted almonds, chopped
  • 2 tbsp flaxseeds
  • 1 tbsp pumpkin seeds
  • 2 cups low-sodium vegetable broth or water
  • Pinch of salt
• For the Fresh Spinach Salad:
  • 6 cups fresh baby spinach leaves, washed and dried
  • 1 small red onion, thinly sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup crumbled feta cheese (optional)
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • Salt and pepper, to taste

Instructions

1. Prepare the marinade: In a medium bowl, whisk together olive oil, lemon juice, minced garlic, toasted sesame oil, smoked paprika, and honey. season with salt and pepper. Place the salmon fillets in a shallow dish, pour the marinade over, turning to coat evenly. Cover and refrigerate for at least 30 minutes to infuse the flavors.
2. Cook the quinoa blend: in a medium saucepan, bring vegetable broth (or water) and a pinch of salt to a boil. Add the rinsed quinoa and reduce to a simmer. Cover and cook for 15 minutes or until all liquid is absorbed. Remove from heat and fluff with a fork.
3. Toast the nuts and seeds: While quinoa cooks, dry toast the almonds, flaxseeds, and pumpkin seeds in a skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly browned. Be careful not to burn.
4. Combine quinoa and nuts: Gently fold the toasted nuts and seeds into the cooked quinoa. Set aside and keep warm.
5. Prepare the spinach salad: In a large bowl, toss fresh spinach, sliced red onion, cherry tomatoes, parsley, olive oil, and balsamic vinegar. Season lightly with salt and pepper. Toss gently to combine all ingredients without wilting the spinach.
6. Grill the salmon: Preheat your grill or grill pan to medium-high heat. Oil the grates lightly to prevent sticking. Remove salmon from marinade, letting excess drip off. Place salmon skin-side down and grill for 4-5 minutes per side, or until flesh is opaque and flakes easily with a fork. For perfectly crispy skin, press down gently with a spatula during the first 2 minutes of cooking on the skin side.
7. assemble the plate: Spoon a generous bed of nutty quinoa onto each plate. Arrange a mound of fresh spinach salad to one side. Rest the grilled salmon fillet atop the quinoa or slightly overlapping the salad for a harmonious blend of textures and colors.

Chef’s Notes

• Marinade Variations: swap smoked paprika for fresh dill and a splash of soy sauce for a brighter, herbaceous twist.
• quinoa Tips: Rinse quinoa thoroughly to remove its natural bitterness. Toasting nuts enhances the nutty flavor essential for the blend’s texture.
• Salmon Substitutes: Try the marinade and cooking method with trout or arctic char for a different but equally flavorful fish.
• Make-Ahead: Quinoa blend can be cooked and stored separately up to 2 days in advance. Refrigerate in an airtight container and reheat gently before serving.
• Salad Dressing: Adjust olive oil or balsamic vinegar quantities for desired acidity and brightness.
• Grilling Tip: If grilling outdoors, make sure charcoal or burners are hot to prevent sticking and achieve those signature grill marks.

Serving Suggestions

For a polished presentation, garnish your grilled salmon with a few lemon wedges and a sprinkle of finely chopped parsley or microgreens for color contrast. Serve with a side of warm crusty whole-grain bread or roasted seasonal vegetables to round out this nourishing meal. Drizzle a delicate lemon-infused olive oil over the quinoa before plating for added shine and aroma.

Explore more nutritious grain bowl recipes

For additional health insights and heart-healthy fats benefits of salmon, visit american Heart Association.

Q&A

Q&A: Savor Grilled Salmon on Nutty Quinoa & Fresh Spinach Salad

Q1: What makes grilled salmon a great choice for a healthy meal?
A: Grilled salmon is a powerhouse of omega-3 fatty acids,which are essential for heart health and brain function. Its rich, smoky flavor when grilled enhances the natural oils, offering a deliciously moist and flaky texture that pairs perfectly with fresh, vibrant ingredients.Plus, grilling locks in nutrients without adding extra fat.

Q2: Why pair salmon with a nutty quinoa and fresh spinach salad?
A: quinoa, with its slight nuttiness and fluffy texture, provides a perfect wholesome base packed with protein and fiber. Spinach adds a burst of freshness and nutrients like iron and vitamins A and C.Together, they create a balance of flavors and textures-earthy, crisp, and satisfying-that complements the rich salmon beautifully.

Q3: How can I infuse extra flavor into the quinoa salad?
A: Toast your quinoa before cooking to amplify its nuttiness. Incorporate zesty lemon juice, finely chopped fresh herbs like parsley or dill, and a drizzle of high-quality olive oil. Add crunchy elements such as toasted almonds or walnuts for texture and depth. A sprinkle of sea salt and freshly cracked black pepper completes the vibrant profile.

Q4: What are some tips for perfectly grilling salmon?
A: Start with skin-on salmon fillets to keep the fish intact and add crispness.Preheat your grill to medium-high, oil the grates to prevent sticking, and cook skin-side down for about 4-5 minutes. Flip gently and grill another 3-4 minutes, depending on thickness, until the salmon flakes easily. Avoid overcooking to maintain moistness.Q5: Can this dish be adapted for different dietary preferences?
A: Absolutely! For a vegetarian option, swap salmon for grilled halloumi or marinated tofu. To make it gluten-free and vegan, ensure your quinoa is rinsed well and skip any dairy-based dressings. Adding roasted chickpeas or avocado slices can boost protein and healthy fats without compromising on taste.

Q6: What makes this dish ideal for a rapid weeknight dinner or an elegant weekend lunch?
A: It effortlessly combines nutrition and flavor in one bowl, requiring minimal prep and cook time-perfect for busy nights. Yet, the vibrant colors, fresh ingredients, and perfectly grilled salmon elevate it to a dish worthy of a leisurely weekend meal. It’s simple, nourishing, and elegant all at once.

Q7: How should I serve and store leftovers?
A: Serve immediately while the salmon is warm and tender on a bed of quinoa and spinach salad, perhaps with a wedge of lemon on the side. Leftovers can be refrigerated in an airtight container for up to two days. Enjoy cold or gently warmed, though the salad is especially refreshing at room temperature.

Concluding Remarks

As the vibrant flavors of smoky grilled salmon melt into the nutty embrace of quinoa and the crisp freshness of spinach, this dish becomes more than just a meal-it’s a celebration of wholesome ingredients working in harmony. Whether you’re seeking a nutritious lunch or a light, satisfying dinner, savoring this combination invites your palate to explore textures and tastes that nourish both body and soul. So next time you crave something hearty yet fresh, let this grilled salmon on nutty quinoa and fresh spinach salad be your go-to inspiration for mindful, delicious dining.