Pan-Seared Salmon with Citrus-Glazed Quinoa and Wilted Spinach

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Crisp-skinned pan-seared salmon served atop nutty quinoa glazed with fresh citrus and accompanied by tender wilted spinach. This Mediterranean-inspired seafood recipe (gluten free), ready in about 35 minutes, pairs salmon fillets, extra virgin olive oil, quinoa for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 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 fillets (6 oz each), skin on salmon fillets
• 3 tbsp extra virgin olive oil
• 1 cup, rinsed quinoa
• 2 cups water
• 1/4 cup fresh orange juice
• 2 tbsp fresh lemon juice
• 1 tbsp honey
• 6 cups fresh baby spinach
• 2 cloves minced garlic cloves
• 1 1/2 tsp divided salt
• 1 tsp divided black pepper
• 2 tbsp chopped, for garnish fresh parsley

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

Instructions

1. Step 1: In a medium saucepan, combine 1 cup rinsed quinoa and 2 cups water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
2. Step 2: While quinoa cooks, heat 1 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add 4 salmon fillets skin-side down, seasoned with 1 tsp salt and 1/2 tsp black pepper. Cook for 5-6 minutes until skin is crisp, then flip and cook for another 3-4 minutes until salmon is opaque and flakes easily. Remove from skillet and keep warm.
3. Step 3: In a small bowl, whisk together 1/4 cup fresh orange juice, 2 tbsp fresh lemon juice, and 1 tbsp honey.
4. Step 4: Once quinoa is cooked, fluff with a fork and stir in the citrus-honey glaze, reserving a little for drizzling over salmon.
5. Step 5: In the same skillet used for salmon, heat 2 tbsp olive oil over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant. Add 6 cups fresh baby spinach and sauté for 2-3 minutes until wilted. Season with 1/2 tsp salt and 1/2 tsp black pepper.
6. Step 6: To serve, plate a bed of glazed quinoa topped with wilted spinach and a salmon fillet. Drizzle reserved citrus glaze over the salmon and sprinkle with 2 tbsp chopped fresh parsley.