Grilled Lemon-Dill Salmon with Quinoa and Spinach

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A protein-packed grilled salmon served atop fluffy quinoa and sautéed spinach, brightened with fresh lemon and dill. This Mediterranean-inspired healthy bowl recipe, ready in about 30 minutes, pairs salmon fillets, quinoa, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup quinoa under cold water. In a medium saucepan, combine quinoa and 2 cups water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until quinoa is fluffy and water absorbed. Remove from heat and fluff with a fork.
  2. Step 2: Preheat grill to medium-high heat (about 400°F). Brush 4 salmon fillets with 2 tbsp olive oil and season with 1 tsp salt and 1/2 tsp black pepper. Grill salmon for 4-5 minutes per side until opaque and flakes easily with a fork.
  3. Step 3: While salmon grills, heat 1 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Add 5 cups fresh spinach and cook, stirring, for 3-4 minutes until wilted but still bright green.
  4. Step 4: Remove spinach from heat and stir in 2 tbsp lemon juice and 2 tbsp chopped fresh dill. Serve grilled salmon atop quinoa with the lemon-dill spinach on the side.

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