Herb-Crusted Salmon with Quinoa & Spinach

This Herb-Crusted Salmon with Quinoa & Spinach combines the rich flavors of baked salmon with a wholesome quinoa and spinach base, offering a delightful balance of textures and nutrients. The salmon is seasoned with a zesty herb crust, while the quinoa provides a nutty flavor and the spinach adds a fresh, vibrant touch. This dish is not only delicious but also fits well within a healthy diet, being high in protein and fiber.

Ingredients:

• 2 salmon fillets
• 1 cup quinoa
• 2 cups vegetable broth or water
• 2 cups fresh spinach, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon dried dill
• 1 teaspoon dried parsley
• Salt and pepper to taste
• 1/4 cup cherry tomatoes, halved (optional for garnish)
• Lemon wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Rinse the quinoa under cold water and combine it with vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and liquid is absorbed.
3. While the quinoa cooks, prepare the salmon. Place the salmon fillets on a baking sheet lined with parchment paper.
4. In a small bowl, mix together olive oil, lemon juice, garlic powder, dill, parsley, salt, and pepper. Brush the mixture generously over the salmon fillets.
5. Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork.
6. In a skillet, heat a little olive oil over medium heat. Add the chopped spinach and sauté for 2-3 minutes until wilted.
7. Once the quinoa is cooked, fluff it with a fork and mix in the sautéed spinach. Season with salt and pepper to taste.
8. To serve, place a portion of the quinoa and spinach mixture on each plate, top with a baked salmon fillet, and garnish with cherry tomatoes and lemon wedges.