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
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.
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.
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.
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.
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.
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.
Garnish and Serve
Sprinkle with fresh parsley for garnish, if desired.
Serve immediately and enjoy!