Pan-Seared Salmon with Garlic-Spinach and Quinoa Pilaf

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

A balanced plate featuring pan-seared salmon with garlic-infused spinach and a fluffy quinoa pilaf, ideal for a wholesome dinner. This general-inspired seafood (gluten free) ready in about 30 minutes pairs (6 oz each), skin on salmon fillets, divided olive oil, divided 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 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 2 520 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Step 6: Serve each salmon fillet over a bed of quinoa pilaf, topped with garlic spinach, and garnish with lemon wedges.

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Frequently asked questions

How long does Pan-Seared Salmon with Garlic-Spinach and Quinoa Pilaf 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 Pan-Seared Salmon with Garlic-Spinach and Quinoa Pilaf?

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 divided olive oil from drying out.

Can I substitute ingredients in Pan-Seared Salmon with Garlic-Spinach and Quinoa Pilaf?

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 Garlic-Spinach and Quinoa Pilaf for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Garlic-Spinach and Quinoa Pilaf 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.

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