Pan-Seared Salmon with Citrus-Glazed Quinoa and Wilted Spinach
Crisp-skinned pan-seared salmon served atop nutty quinoa glazed with fresh citrus and accompanied by tender wilted spinach. This mediterranean-inspired seafood (gluten free) ready in about 35 minutes pairs extra virgin olive oil, rinsed quinoa, water 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 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.
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
Instructions
- 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.
- 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.
- Step 3: In a small bowl, whisk together 1/4 cup fresh orange juice, 2 tbsp fresh lemon juice, and 1 tbsp honey.
- Step 4: Once quinoa is cooked, fluff with a fork and stir in the citrus-honey glaze, reserving a little for drizzling over salmon.
- 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.
- 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.
Frequently asked questions
How long does Pan-Seared Salmon with Citrus-Glazed Quinoa and Wilted Spinach take to make?
Total time is about 35 minutes (15 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 Pan-Seared Salmon with Citrus-Glazed Quinoa and Wilted Spinach?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.
Can I substitute ingredients in Pan-Seared Salmon with Citrus-Glazed Quinoa and Wilted 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 Pan-Seared Salmon with Citrus-Glazed Quinoa and Wilted 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.
Is Pan-Seared Salmon with Citrus-Glazed Quinoa and Wilted Spinach gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
