Pan-Seared Salmon with Garlic-Spinach and Quinoa Pilaf

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

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 developed and reviewed.

A balanced plate featuring pan-seared salmon with garlic-infused spinach and a fluffy quinoa pilaf, ideal for a wholesome dinner. This seafood recipe (gluten free), ready in about 30 minutes, pairs salmon fillets, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, 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.

Prep: 10 min Cook: 20 min Serves 2 International cuisine 520 cal/serving

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Ingredients

2 (6 oz each), skin on salmon fillets
3 tbsp, divided olive oil
1 tsp, divided salt
1/2 tsp, divided black pepper
3 cloves, minced, divided garlic cloves
4 cups, washed fresh spinach
1 cup, rinsed quinoa
2 cups vegetable broth
2 wedges for garnish lemon wedges

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Instructions

Step 1: In a medium saucepan, bring 2 cups vegetable broth to a boil. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy. Remove from heat and let stand covered.
Step 2: While quinoa cooks, heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Season 2 salmon fillets with 1/2 tsp salt and 1/4 tsp black pepper. Place salmon skin-side down in the skillet and cook for 5-6 minutes until skin is crispy.
Step 3: Flip salmon fillets carefully and cook for another 3-4 minutes until salmon is opaque and flakes easily. Remove salmon from skillet and cover loosely to keep warm.
Step 4: In the same skillet, add 2 tbsp olive oil and 3 minced garlic cloves. Sauté garlic over medium heat for 30 seconds until fragrant.
Step 5: Add 4 cups fresh spinach to skillet, season with remaining 1/2 tsp salt and 1/4 tsp black pepper, and cook for 2-3 minutes until spinach wilts.
Step 6: Serve each salmon fillet over a bed of quinoa pilaf, topped with garlic spinach, and garnish with lemon wedges.