Lemon-Herb Baked Salmon with Quinoa and Spinach

Created with AI. Review the ingredients, quantities and steps before cooking.

1. Mark step 1 done
   1

   Preheat oven to 200°C. Line a baking sheet or dish with parchment paper.

2. Mark step 2 done
   2

   Rinse quinoa under cold water. In a medium saucepan, combine the quinoa, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer until the water is completely absorbed and the grains are tender.

3. Mark step 3 done
   3

   Place salmon fillets on the prepared baking dish. In a small bowl, whisk together olive oil, lemon juice, garlic, dried oregano, fresh dill, salt, and black pepper. Pour this mixture evenly over the top of the salmon.

4. Mark step 4 done
   4

   Bake the salmon in the preheated oven until the thickest part flakes easily with a fork and reaches a safe internal temperature of 63°C.

5. Mark step 5 done
   5

   When the quinoa finishes cooking, remove the saucepan from the heat. Add fresh spinach, lemon zest, and olive oil. Stir gently, then cover the pan and let it sit off the heat until the fresh spinach slightly wilts into the hot grains.

6. Mark step 6 done
   6

   Divide the warm quinoa and greens among plates, and top each with a baked salmon fillets. To store leftovers safely, transfer them to shallow airtight containers and refrigerate within 2 hours. Enjoy leftovers within 3 days.

Created with AI. Review the ingredients, quantities and steps before cooking.