Salmon with Quinoa and Spinach-is very easy to make, so delicious and nutritious. Tossed in a flavorful dressing, this protein-packed meal is ready in 30 minutes. Bright and zesty flavors, this makes the perfect lunch or dinner.
This salmon and quinoa recipe is perfect for healthy lunches, meal prep, and fast dinners. Packed with flavor, this dish can be prepped ahead of time, is really easy to customize to your taste, and it’s healthy! Make it a bowl or a platter. It’s great served warm, chilled or at room temperature.
Is it already summer? It sure feel like it! Today I’m sharing with you a simple quinoa and salmon recipe. The dressing makes this dish really sparkle-it’s easy and customizable and the what’s great is this recipe can be prepped ahead of time. Tangy and slightly sweet, the dressing flavors go so well with the salmon.
A grain platter (or bowl)with quinoa, spinach, cucumber, and hot peppers (use mild peppers, if you don't like spicy) topped with grilled salmon, is a nice change from the typical mixed salads we enjoy on hot summer days. Packed with healthy fats, protein, whole grains and popping with flavor!
Super simple, the spinach gets cooked with the steam. Then gently fluff the quinoa with a fork. The whole recipe comes together with the delicious slightly sweet and salty ginger dressing. Serve the bowls chilled or at room temperature.
Simple to make and packed with flavor!
There are a few steps to put together this delicious recipe, but it is the easiest recipe ever if you just keep some of the components prepped in your refrigerator! Try to prep one or two of the steps ahead of time.
The dressing is the first part of the recipe you could make and you could even double it to use for other recipes (the dressing will stay fresh for about a week). I usually also have cooked quinoa on hand (that will also stay fresh for up to a week).
If you’re cooking with kids, they could help you to make the dressing and prep the quinoa. And then let them create their own bowls.
What ingredients are needed to make this salmon and quinoa recipe?
Here are all the ingredients you need:
For the quinoa:
- quinoa (red, white, black, or tricolor)
- salt
- baby spinach leaves
For the dressing:
- fresh ginger
- fresh lime juice
- honey
- coconut aminos (or tamari or soy sauce)
- toasted sesame oil
- mild flavored oil (avocado, vegetable or canola oil)
Salmon:
- salt and pepper
- olive oil
And to assemble:
- avocado
- cucumbers
Ingredient notes:
Let’s go over the two main ingredients: Salmon and Quinoa. Keep in mind that salmon and quinoa are very nutritious. Both are rich in protein and quinoa contains almost twice as much fiber as all the other grains.
Quinoa
Quinoa is so versatile. It is the best to have on hand for food prep. At the beginning of the week I like to cook up a batch to have on hand to use throughout the week in salads and bowls like this.
You could use white, black or tricolor quinoa. Any sort of quinoa will work great for this recipe.
Do I have to rinse quinoa?
It completely depends on which brand you bought, so be sure to check the package. Some recommend to rinse, and be sure you do (if the package recommends), as it has a natural bitter coating.
Quinoa cooking methods
Both cooking methods will result with fluffy quinoa that has a slight chew.
Now if you happened to buy a pre-rinsed quinoa, that’s one last step you’ll have to worry about. Go ahead and cook it up without rinsing.
Another method to cook the quinoa is to toast it first. First step is to add a teaspoon of olive oil to a saucepan. Add in the quinoa (rinse it first if it’s not pre-rinsed quinoa). Toast the quinoa for 2 minutes over medium high heat. Add the water and bring to a boil. Reduce the heat and simmer, covered for 10 minutes. Remove the lid and continue to cook until all the water is absorbed. Place the spinach on top of the quinoa and place the lid on top and steam for about 5 minutes more. Remove the lid and use a fork to fluff the quinoa.
Salmon
Usually the salmon you’ll find at your local grocery store will be farm-raised. If you can find farm raised, that is truly the best. Farm raised salmon is more nutritious and most important, it is raised in a sustainable way.
This recipe is also a perfect way to use up any leftover salmon. Sometimes I have a few chunks of leftover salmon and will break it up and toss it on top of the cooked up quinoa.
Salmon is packed with Omega-3s and vitamins, and the health benefits of eating it regularly include better heart and brain health.
What’s the best salmon to use?
I like to use wild fresh salmon fillets in the recipe. You can use frozen, but be sure to thaw them and pat off any extra moisture before baking them. If you are making this total last minute and have canned salmon on hand, go ahead and use it! Be sure to drain it before adding to the quinoa.
Can I use another type of fish?
I’ve made this quinoa bowl/platter with salmon, but feel free to make another flaky fish to go with it.
Is quinoa good for you?
Quinoa is filled with essential amino acids, high in protein and is also gluten-free. Sub it out for rice in cook extra to toss in salads or to create so many other recipes.
How to make salmon quinoa bowls-Step by Step
I used my grill pan to cook up the salmon and it’s so easy to do! But there are other ways to prep the salon. You could pan sear the salmon or roast it.
How to make the dressing
This simple and flavorful dressing can be made in a blender, mini food processor, or by hand in a bowl.
If making in a blender or a processor, blend/pulse until nice and smooth and creamy.
Another way to make it is to finely chop or grate the fresh ginger, and put all the ingredients in a mason jar. Seal it tightly, and shake very hard to combine all the ingredients.
How to make grilled salmon
No matter which cooking method you prefer, the first step is to marinate the salmon.
Place the salmon in your casserole.
Pour the marinade on top and flip it around in the dressing to coat it completely and let it sit while you heat your grill pan (or grill, or oven).
Prep grill pan or your gas or charcoal grill with some oil (you could spray it on or use a paper towel to spread it all around the grill pan or grates). Heat the grill pan on the oven to medium-high, or gas grill (turn to medium-high), or light your charcoal grill.
As soon as it heats up, add the salmon skin side up, cook for 2-4 minutes (or until it has grill marks). Use a spatula to flip it over and grill for 2-4 more minutes, or until cooked through.
One of my family members likes his salmon blackened a little, so I cooked it a minute longer to get it extra crispy. So keep in mind when you're making it that if you don't check it, it will blacken (and that's fine if you like it like that). And if you want it less cooked, turn it as soon as it has nice grill marks.
How to make pan-seared salmon
Once your dressing is made and while the quinoa is simmering away, you could cook the salmon. It’s a really simple cooking method.
Start by heating the oil in the skillet. Add the salmon skin side up and cook for 4-5 minutes. Next, use a spatula to flip the salmon over and continue cooking. Once the skin crisps up it should be ready, about another 4-5 minutes. You could cook a little less or more (some people like their salmon a little under cooked and some like it very firm, so up to you and how you like it). Let it cool and it’s ready to break up to add to the quinoa platter or bowl.
How to roast the salmon
If you don’t want to use a grill pan or pan sear, you could roast in the oven. Preheat the oven to 425 F. First step is to line a baking sheet with aluminum foil and prep it with coating with some olive oil.
Remove the salmon from the marinade. The salmon gets places skin side down on the foil. Drizzle on a little olive oil.
Place the salmon in the oven and roast for about 12-15 minutes, or until it will flake with a fork. Let it cool and it’s ready to break up to add to the quinoa platter or bowl.
When the salmon flakes easily with a fork it is ready. If you overcook it, it will be very dry.
Cook the quinoa
While the salmon is cooking, combine the quinoa with water and a large pinch of salt in a small saucepan. Leave the pan uncovered and bring to a boil. As soon as it boils, reduce the heat, cook uncovered, and let it simmer until the water is absorbed, about 15-20 minutes.
Remove the pot from the heat, add the spinach on top, and cover for 5 minutes to finish cooking. The spinach cooks up with the steam from the quinoa. Remove the lid and gently fluff the quinoa and spinach with a fork.
How to serve the salmon and quinoa
There are two ways I like to serve the salmon and quinoa. Combine about a 1/3 a cup of the dressing on the quinoa and mix it together (you could add as much or little as you want to your taste, but leave some to drizzle on top of the salmon).
Divide the quinoa with spinach in individual bowls. Break up the salmon and divide in the bowls and add whatever vegetables you are garnishing with. I had red and green jalapenos on hand, scallions and English cucumbers. You could use also avocados and sweet peppers. Pickled purple onions also would be delicious! Drizzle on the rest of the dressing in each bowl (or let everyone add as much dressing they prefer to their taste).
The other way to serve is to place the quinoa in an even layer on the bottom of a serving dish. Break up the salmon and place on top of the quinoa and spinach. Place whatever vegetables you're adding to the platter around the quinoa and drizzle on some dressing.
To serve, combine the quinoa with 1/3 to 1/2 cup of the dressing. Divide the quinoa between four bowls, place a salmon fillet on each bed of quinoa ,and drizzle a little extra dressing over the fish. Garnish with thinly sliced cucumbers and sprinkle with chopped cilantro.
Some other summer recipes to enjoy:
Salmon with Quinoa and Spinach
Ingredients
- DRESSING
- 1 piece 3inches fresh ginger, finely chopped
- ½ cup fresh lime juice
- 1 Tablespoon rice wine vinegar
- 2 Tablespoons honey
- 2 Tablespoons coconut aminos or soy sauce, use tamari if gluten-free
- ½ teaspoon toasted sesame oil
- ¾ cup oil avocado or another mild flavored oil
- QUINOA AND SPINACH
- 1 cup quinoa red, white, black, or mixed
- 2 cups water
- Pinch of salt
- 2 cups packed baby spinach leaves
- SALMON
- 4 salmon steaks cut 1 1/4-inches thick, each 5 to 6 ounces or 1 1/4 pounds boneless salmon from the thick end, cut into 4 pieces
- salt and pepper to taste
- vegetable oil for the grill
- TO SERVE
- ½ English cucumber halved lengthwise and sliced
- 2 jalapenos sliced (green or red) *optional
- 1-2 scallions sliced thin (use more or less, however you like)
- Salt and pepper to taste
Instructions
- DRESSING
- If making in a blender or a processor, blend/pulse until nice and smooth and creamy.
- Or finely chop ginger and place dressing ingredients in a bowl. Whisk together until smooth and creamy.
- Or finely chop ginger and place dressing ingredients in a mason jar. Seal jar tightly and shake very hard to combine all the ingredients. Taste the dressing, and add more rice wine vinegar and lime juice if it needs more tartness. Add another splash of coconut aminos if it's needing a bit more salt. Adjust the dressing to your taste.
- MARINATE SALMON
- In a casserole or deep plate, place the salmon. Add on 1/3 cup of the ginger dressing, reserving rest of dressing for the bowls/platter. Turn the salmon around in the dressing to coat it and let it marinate while you prep the grill (or the oven if you’re roasting).
- While the salmon is marinating, prep the quinoa and heat the grill pan or gas grill (or prep the oven to roast).
- COOK QUINOA
- If not pre-rinsed quinoa, place quinoa in a fine-meshed strainer and rinse the quinoa under cold water for 30 seconds. Drain well.
- Leave the pan uncovered and bring to a boil. As soon as it boils, reduce the heat, please the lid on the pan, and let it simmer until the water is absorbed, about 15-20 minutes.
- Leave the pan uncovered and bring to a boil. As soon as it boils, reduce the heat, please the lid on the pan, and let it simmer until the water is absorbed, about 15-20 minutes.
- Remove the pot from the heat and cover for 5 minutes to finish cooking. Remove the lid and fluff the quinoa with a fork.
- Add 1 cup water to a small sauce pan. Add in the quinoa and teaspoon of salt. Bring to a boil over high heat. Lower the heat and keep it a gentle simmer. Cook, uncovered, for 12 to 15 minutes, or until the germs (tiny spirals) separate and curl around the seeds and the water is absorbed. Use a spoon to check bottom of pan and see if water evaporated. If you still see water, keep cooking few more minutes. Place the spinach on top of the quinoa. Cover and let sit for 5 minutes. Remove lid and fluff quinoa with a fork. Transfer the quinoa and spinach to a large bowl while you prep rest of ingredients.
- While the quinoa is simmering, cook the salmon.
- SALMON
- Prepare grill pan or your gas or charcoal grill with some oil (you could spray it on or use a paper towel to spread it all around the grill pan or grates). Heat the grill pan on the oven to medium-high, or gas grill (turn to medium-high), or light your charcoal grill.
- As soon as it heats up, add the salmon skin side up, cook for 2-4 minutes (or until it has grill marks). Use a spatula to flip it over and grill for 2-4 more minutes, or until cooked through.
- Remove salmon and cool briefly. Use a fork to break the fish into chunks, removing the skin, and the bones if you cooked steaks. Once the salmon fillets have cooled, break them apart using a fork and toss in the quinoa salad.
- PREP PLATTER OR BOWLS
- Add the quinoa to a large serving platter or you could prep individual bowls. If serving in individual bowls, spoon quinoa into bottom of each bowl. Drizzle on some of the dressing and toss to combine a little. Check seasoning and add a little salt and pepper, if you like, to taste.
- Add the salmon pieces and whatever other vegetables you are serving. Drizzle on some more dressing and a little extra-virgin olive oil.
- Add the scallion, cucumber, and carrot to the bowl of quinoa. Drizzle 1/3 cup of the dressing over it and toss gently. Taste for seasoning and add salt and pepper, if you like.
- Serve warm, room temperature or cold. Enjoy!
- To serve, spread the salad on a platter or individual serving bowls (or plates).
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
Double dressing recipe and use it throughout the week for other salads or recipes.
QUINOA
If you buy pre-rinsed quinoa, you don’t have to rinse it. Check package and if it’s not pre-rinsed, you will need to rinse it as it will be bitter if you don’t. If you double quinoa portion, you could let the extra quinoa cool down and then freeze it for meal prep. Let it cool down completely and place in freezer bag or freezer safe container. Simply thaw overnight in refrigerator before using. SALMON
Cook the salmon whatever way you prefer. If you don’t mind turning on your oven, roast it. If you have a grill pan, cook it on your grill pan. If you have an outdoor grill, go ahead and grill it. If you like to pan sear, go ahead and cook in your pan. Whatever way you choose to cook it, it will be fine for this recipe. Or if you have leftover salmon from another recipe, it’s perfect to use in this recipe. All of the ingredients could be cooked ahead of time. When ready to assemble, remove ingredients and assemble platter or bowls.
Julianne McGrath says
This looks so amazing!! Perfect for summer! @somewhereinrimini
Lora says
Ciao Julianne-Thank you! I hope you enjoy it this summer! XX
Anne says
Such a great recipe...love how easy it is to make and that you give different methods to make the salmon.