Herb-Crusted Salmon with Quinoa and Spinach
A delightful herb-crusted salmon fillet served over a bed of fluffy quinoa and sautéed spinach, enriched with seasonal vegetables, delivering a nutritious and satisfying dinner.
Herb-Crusted Salmon with Quinoa and Spinach is a dinner recipe ready in about 35 minutes. Each serving has approximately 917 kcal, 68g protein, 91g carbs, 30g fat.
Preheat the oven to 400°F (200°C).
In a bowl, mix olive oil, lemon juice, minced garlic, and chopped fresh herbs.
Coat the salmon fillet with the herb mixture and place it on a baking sheet.
Bake the salmon for 15-20 minutes until cooked through.
While the salmon is baking, rinse the quinoa and cook according to package instructions.
In a skillet, heat a little olive oil and sauté the spinach until wilted.
Add halved cherry tomatoes to the spinach and cook for an additional 2 minutes.
Serve the herb-crusted salmon over a bed of quinoa, topped with sautéed spinach and cherry tomatoes.