Herb-Crusted Salmon with Quinoa and Spinach Salad
A delicious herb-crusted salmon fillet served over a bed of quinoa, accompanied by a fresh spinach salad with seasonal vegetables. This meal is packed with protein and essential nutrients while being mindful of dietary restrictions.
Herb-Crusted Salmon with Quinoa and Spinach Salad is a lunch recipe ready in about 35 minutes. Each serving has approximately 700 kcal, 53g protein, 70g carbs, 24g fat.
Preheat the oven to 400°F (200°C).
Season the salmon fillet with olive oil, lemon juice, and dried herbs.
Place the salmon on a baking sheet and bake for 15-20 minutes until cooked through.
While the salmon is baking, rinse the quinoa and cook it according to package instructions.
In a large bowl, combine spinach, cherry tomatoes, and cucumber. Drizzle with olive oil and toss to combine.
Once quinoa is cooked, fluff it with a fork and serve it alongside the spinach salad and topped with the baked salmon.
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