Citrus-Glazed Salmon with Quinoa, Sweet Potato, and Spinach

Ingredients

  • 2 salmon fillets (6 oz each)

  • 1 cup quinoa

  • 2 medium sweet potatoes, peeled and diced

  • 2 cups fresh spinach

  • 1 orange (zest and juice)

  • 1 lemon (zest and juice)

  • 2 tbsp honey or maple syrup

  • 2 tbsp olive oil

  • 1 tsp garlic powder

  • 1 tsp smoked paprika

  • Salt and pepper to taste

  • Fresh parsley for garnish (optional)

Instructions

  1. Cook the Quinoa

    • Rinse the quinoa under cold water.

    • Combine 1 cup quinoa and 2 cups water in a medium pot. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes or until the quinoa is tender and water is absorbed. Set aside.

  2. Roast the Sweet Potatoes

    • Preheat the oven to 400°F (200°C).

    • Toss diced sweet potatoes with 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper.

    • Spread on a baking sheet and roast for 20-25 minutes, flipping halfway through, until golden and tender.

  3. Prepare the Citrus Glaze

    • In a small bowl, mix the orange zest, orange juice, lemon zest, lemon juice, honey (or maple syrup), and a pinch of salt.

  4. Cook the Salmon

    • Heat 1 tbsp olive oil in a skillet over medium heat.

    • Season the salmon fillets with salt and pepper. Sear the salmon skin-side down for 4 minutes, then flip and cook for another 3-4 minutes.

    • Pour the citrus glaze over the salmon and cook for an additional 2 minutes, spooning the glaze over the fillets as it reduces slightly.

  5. Sauté the Spinach

    • In a separate skillet, quickly sauté the spinach with a drizzle of olive oil and a pinch of salt until wilted, about 2-3 minutes.

  6. Assemble the Dish

    • Divide the cooked quinoa onto plates. Top with roasted sweet potatoes and sautéed spinach.

    • Place the glazed salmon fillets on top and drizzle any remaining citrus glaze from the skillet over the dish.

  7. Garnish and Serve

    • Sprinkle with fresh parsley for garnish, if desired.

    • Serve immediately and enjoy!