Grilled Lemon-Dill Salmon with Quinoa and Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A protein-packed grilled salmon served atop fluffy quinoa and sautéed spinach, brightened with fresh lemon and dill. This mediterranean-inspired healthy bowls 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.

Frequently asked questions

How long does Grilled Lemon-Dill Salmon with Quinoa and Spinach take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Lemon-Dill Salmon with Quinoa and Spinach?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Grilled Lemon-Dill Salmon with Quinoa and Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Lemon-Dill Salmon with Quinoa and Spinach for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Lemon-Dill Salmon with Quinoa and Spinach?

Mediterranean healthy bowls like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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