lunch

Miso-Ginger Glazed Salmon with Steamed Quinoa and Garlicky Wilted Spinach

Name: Miso-Ginger Glazed Salmon with Steamed Quinoa and Garlicky Wilted Spinach
Ingredients: 207.2 g SESAME GINGER SALMON WILD CAUGHT ALASKAN PINK SALMON FILLETS IN A SESAME GINGER GLAZE; 267.4 g Quinoa, cooked; 178.2 g Spinach, raw; 15.7 g Oil, olive, salad or cooking

Nutrition

720

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(4)

SESAME GINGER SALMON WILD CAUGHT ALASKAN PINK SALMON FILLETS IN A SESAME GINGER GLAZE207.2 g

Quinoa, cooked267.4 g

Spinach, raw178.2 g

Oil, olive, salad or cooking15.7 g

Instructions

Preheat your oven to 400°F (200°C). Line a small baking sheet with parchment paper.

Place the sesame ginger salmon fillets on the tray. Bake for 10-12 minutes until the flesh is opaque and flakes easily under gentle pressure from a fork, and the glaze has caramelized slightly at the edges.

While the fish bakes, fluff the pre-cooked quinoa with a fork and heat it through in a small saucepan over medium heat with a splash of water to keep it hydrated.

Heat the olive oil in a wide skillet over medium-high heat. Add the spinach and a clove of minced garlic (optional). Sauté for 2-3 minutes until the spinach is just wilted and bright green. Season with a pinch of salt.

To plate: Scoop the fluffy quinoa into a shallow bowl. Arrange the sautéed spinach to one side. Place the warm, glazed salmon fillet atop the quinoa. Drizzle any remaining glaze from the baking sheet over the fish. Garnish with toasted sesame seeds and a squeeze of fresh lime juice to cut through the richness of the glaze.