Maple-Glazed Salmon with Wilted Spinach and Quinoa Pilaf

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

A balanced dish featuring maple-glazed salmon with tender wilted spinach and a fluffy quinoa pilaf, blending sweet and savory notes. This American-inspired seafood recipe, ready in about 35 minutes, pairs salmon fillets, pure maple syrup, Dijon mustard 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.

Ingredients

• 4 pieces (5 oz each), skin on salmon fillets
• 3 tbsp pure maple syrup
• 1 tbsp Dijon mustard
• 1, minced garlic clove
• 2 tbsp olive oil
• 6 cups baby spinach
• 1 cup, rinsed quinoa
• 2 cups water
• 1 small, finely chopped shallot
• 1 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F. In a small bowl, whisk 3 tbsp pure maple syrup, 1 tbsp Dijon mustard, and 1 minced garlic clove. Place 4 salmon fillets (5 oz each, skin on) on a lined baking sheet and brush the maple glaze evenly over the top. Roast for 12-15 minutes until salmon is cooked through and flakes easily.
2. Step 2: While salmon roasts, heat 1 tbsp olive oil in a medium pot over medium heat. Add 1 small finely chopped shallot and sauté for 2-3 minutes until softened. Add 1 cup rinsed quinoa and toast for 1 minute. Pour in 2 cups water, add 1/2 tsp salt, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until quinoa is fluffy and water is absorbed.
3. Step 3: In a large skillet, heat remaining 1 tbsp olive oil over medium-high heat. Add 6 cups baby spinach and cook, stirring frequently, for 2-3 minutes until wilted but still vibrant. Season with 1/2 tsp salt and 1/4 tsp black pepper, then stir in 1 tbsp lemon juice.
4. Step 4: Serve roasted maple-glazed salmon atop quinoa pilaf with a side of wilted spinach for a soulful, nutritious meal.