Citrus-Glazed Salmon with Herb Quinoa Salad

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

Pan-seared salmon fillets glazed with a tangy citrus sauce, served atop a light quinoa salad with fresh herbs and vegetables. This Mediterranean-inspired seafood recipe (gluten free), ready in about 35 minutes, pairs salmon fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (6 oz each) salmon fillets
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1/3 cup orange juice
• 2 tbsp lemon juice
• 1 tbsp honey
• 2 garlic cloves, minced
• 1 cup quinoa
• 2 cups water
• 1/2 cup cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 2 tbsp olive oil (for salad)
• 1/2 tsp salt (for salad)
• 1/4 tsp black pepper (for salad)

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water, then combine with 2 cups water in a medium pot. Bring to a boil, reduce to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool.
2. Step 2: Season 4 salmon fillets with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear salmon skin-side down for 4-5 minutes until crispy, then flip and cook 3 minutes more until cooked through.
3. Step 3: While salmon cooks, stir together 1/3 cup orange juice, 2 tbsp lemon juice, 1 tbsp honey, and 2 minced garlic cloves in a small saucepan. Simmer over medium heat for 5 minutes until slightly thickened.
4. Step 4: Toss the cooled quinoa with 1/2 cup diced cucumber, 1/2 cup halved cherry tomatoes, 1/4 cup chopped parsley, 2 tbsp chopped mint, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper for the herb quinoa salad.
5. Step 5: Drizzle the citrus glaze over the cooked salmon fillets and serve atop the herb quinoa salad immediately.