Herb-Crusted Salmon with Quinoa and Spinach Salad

Salmon is baked with a light herb crust, then served over quinoa tossed with spinach, cucumber, tomato, and a lemon-olive oil dressing. The salad stays bright while the fish remains moist and flaky.

By Julienne

Cook time: 22 minutes

Servings: 4

Ingredients

• 200 g quinoa rinsed
• 470 ml water for cooking quinoa
• 2 g fine salt divided
• 15 g flat-leaf parsley finely chopped
• 10 g fresh dill finely chopped
• 2 cloves garlic finely grated or minced
• 1 each lemon 1 zested and juiced, 1 cut into wedges
• 20 ml olive oil divided
• 3 g fine salt divided
• 1 g black pepper divided
• 1 g smoked paprika optional, for the herb crust
• 680 g salmon fillets skin on or off, patted dry
• 3 g fine salt divided
• 1 g black pepper divided
• 120 g baby spinach washed and dried
• 120 g cucumber small dice
• 150 g cherry tomatoes halved
• 1 each lemon 1 zested and juiced, 1 cut into wedges
• 25 ml olive oil divided
• 60 g feta cheese crumbled

Instructions

1. Heat the oven to 220°C. Line a rimmed baking sheet with parchment paper. Set a small saucepan and a large mixing bowl aside. Oven is fully preheated; equipment is ready.
2. In the saucepan, combine the rinsed quinoa, water, and 2 g salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer until the grains are tender and the water is absorbed. Quinoa grains look translucent with little white spirals visible and there is no standing water, about 15 minutes.
3. While the quinoa cooks, mix the parsley, dill, garlic, lemon zest, 20 ml olive oil, 3 g salt, 1 g black pepper, and the paprika if using in a small bowl. Reserve the lemon juice for the salad dressing. The herb mixture is evenly moistened and spoonable.
4. Place the salmon on the prepared baking sheet. Season lightly with the remaining salt and pepper, then spread the herb mixture over the tops of the fillets. Roast until the salmon flakes at the thickest part and the crust looks set. Salmon is opaque at the edges, just barely translucent in the center, and reaches 52°C to 55°C for medium-rare or 60°C to 63°C for medium, about 10 to 12 minutes depending on thickness.
5. In the large mixing bowl, combine the spinach, cucumber, tomatoes, lemon juice, and remaining 25 ml olive oil. Fluff the cooked quinoa into the bowl and toss to wilt the spinach slightly and coat everything evenly. Fold in the feta if using. The spinach is lightly wilted, the quinoa is warm and separate, and the salad tastes bright and seasoned.
6. Divide the quinoa salad among four plates and top with the salmon. Serve immediately with lemon wedges. Each plate has a portion of salmon, quinoa, greens, and a visible lemon finish.