lunch

Pan-Seared Alaskan Salmon with Quinoa and Sautéed Spinach

Name: Pan-Seared Alaskan Salmon with Quinoa and Sautéed Spinach
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 174.7 g Alaskan Salmon Fillet; 224.7 g Quinoa, cooked; 96.3 g Spinach, raw; 14.3 g Olive oil; 8.3 g Honey (for glaze/dressing)

Nutrition

719

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(5)

Alaskan Salmon Fillet174.7 g

Quinoa, cooked224.7 g

Spinach, raw96.3 g

Olive oil14.3 g

Honey (for glaze/dressing)8.3 g

Instructions

Pat the salmon fillet dry with paper towels and season liberally with sea salt.

Heat 2g of olive oil in a non-stick skillet over medium-high heat. Once shimmering, place the salmon skin-side down. Press gently to ensure contact and sear for 4-5 minutes until the skin is crisp and golden brown. Flip and cook for another 2-3 minutes until the flesh is opaque and flakes easily with a fork. Remove and rest.

In the same pan, add the remaining 2g of oil and toss in the spinach. Sauté for 60 seconds until just wilted. Season with a squeeze of fresh lemon.

Fluff the cooked quinoa and stir in the honey and a pinch of black pepper to balance the nuttiness.

To plate, spread the honey-kissed quinoa on the bottom of a wide bowl. Nestle the salmon fillet atop the grains and arrange the vibrant, wilted spinach to the side. Finish with a drizzle of high-quality extra virgin olive oil and a final dusting of flaky sea salt.