Lemon Herb Grilled Salmon with Quinoa & Spinach
If there’s one thing that never fails to brighten my table, it’s a dish that looks as good as it tastes — and this Lemon Herb Grilled Salmon with Quinoa and Spinach does exactly that. Before we dive into the zesty details, let me just say a huge thank you to everyone who keeps coming back to cook alongside me here. Your photos, your feedback, and your kitchen stories always make my day! 💛
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Overview of This Recipe
Picture this: tender, perfectly grilled salmon brushed with a lively mix of lemon, oregano, thyme, and garlic — all resting on a bed of warm quinoa and baby spinach tossed in the same citrusy dressing. Every bite is sunshine — fresh, herby, and nourishing.
This recipe is part of my Center of the Plate collection — where every main ingredient shines just as it should. Whether you’re hosting dinner or refueling after a long day, this salmon dish balances elegance and ease beautifully.
Why You’ll Love It
- Energizing and high in protein — keeps you full, not heavy.
- Quick and approachable — ready in about 30 minutes.
- Gluten-free, dairy-free, and heart-healthy — packed with Omega-3s and vitamins.
- Bright, Mediterranean flavors that feel like summer all year long.
I started making this on warm summer evenings when I didn’t want to fuss in the kitchen. The first time I served it family-style outdoors, it disappeared faster than I could blink — proof that healthy doesn’t have to mean boring!
The Taste
This dish is vibrant. The lemon zest and herbs cut through the richness of the salmon, while the quinoa and spinach soak up every last drop of that citrusy dressing. It’s light yet deeply satisfying — every forkful has a hint of sunshine and sea breeze.
Ingredients
Fish
- 2 salmon fillets (about 170g each), preferably wild-caught
Grains & Greens
- 1 cup (240 ml) cooked quinoa
- 2 cups (60 g) fresh baby spinach
Lemon Herb Dressing
- 2 tbsp extra virgin olive oil
- Juice and zest of 1 lemon
- 1 garlic clove, finely minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and freshly cracked black pepper, to taste
Tools You’ll Need
- Grill or grill pan
- Small mixing bowl
- Basting brush
- Tongs or wide spatula
Ingredient Additions & Substitutions
- No salmon? Try trout, Arctic char, or even chicken breast.
- No quinoa? Farro, wild rice, or barley work beautifully.
- Want extra greens? Swap spinach for arugula, kale, or baby chard.
- Use fresh herbs if available — parsley, dill, or basil bring even more brightness.
Step-by-Step Instructions
1. Marinate the Salmon
In a bowl, whisk together olive oil, lemon juice, zest, garlic, oregano, thyme, salt, and pepper. Brush salmon fillets generously with half of the mixture and let sit for about 10 minutes while you heat your grill.
2. Grill the Salmon
Preheat grill or grill pan over medium-high heat. Cook salmon skin-side down for 3–4 minutes, then flip and grill another 3–4 minutes, until flaky and opaque.
3. Dress the Quinoa & Spinach
Toss quinoa with fresh spinach and drizzle with the remaining lemon herb dressing. Mix gently so everything is evenly coated.
4. Plate & Serve
Spoon quinoa and spinach onto plates, top with grilled salmon, and finish with an extra squeeze of lemon.
Serving Suggestions
This dish is a complete meal on its own, but you can:
- Add a dollop of Greek yogurt or tahini sauce for creaminess.
- Sprinkle toasted pine nuts or pumpkin seeds for crunch.
- Pair it with a chilled glass of white wine or sparkling water with mint.
Tips for Perfect Salmon
- Always zest before juicing — you’ll get more aromatic oils.
- For grill marks, start flesh-side down for 1–2 minutes.
- If your spinach is delicate, toss it just before plating to keep it vibrant and crisp.
Storage Instructions
Keep leftovers in airtight containers — salmon separate from quinoa and greens — for up to 2 days in the fridge. Reheat gently or enjoy chilled. To freeze, wrap salmon tightly (without greens) and thaw slowly in the fridge before serving.
Cultural Context
Grilled fish with olive oil, herbs, and lemon has deep roots in Mediterranean cooking — from Greek seaside tavernas to Italian coastal kitchens. This dish honors that timeless tradition, bringing those sunwashed flavors right to your home.
Frequently Asked Questions
→ How do I know when salmon is cooked?
It flakes easily with a fork and turns opaque throughout.
→ Can I replace spinach?
Yes! Arugula, kale, or mixed greens are great alternatives.
→ What’s the best grilling method?
A preheated grill or cast-iron pan gives that smoky, charred flavor.
→ How do I keep salmon moist?
Brush it with olive oil and lemon mixture before and during grilling.
→ Is this good for meal prep?
Absolutely — the quinoa base and salmon hold well for up to two days.
Nutritional Information (Per Serving)
Approximate values:
- Calories: 460
- Protein: 38g
- Carbohydrates: 20g
- Fat: 25g
- Omega-3s: Abundant 🌿
(Values may vary depending on ingredients and portion size.)
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