Provençal Poached Salmon with Quinoa and Wilted Baby Spinach

Bring a small shallow pan of water to a gentle simmer with a squeeze of lemon and a pinch of sea salt. The water should be 'smiling'—barely trembling.

Gently slide the Atlantic salmon fillet into the water. Poach for 6–8 minutes, or until the flesh turns opaque and flakes easily with a fork.

While the salmon poaches, place the cooked quinoa in a small saucepan over medium heat with a splash of water to steam until warm and fluffy.

In the final minute of the salmon cooking, toss the baby spinach into the quinoa pan. The residual heat and steam will wilt the greens into a vibrant, bright green tangle.

Carefully lift the salmon from the poaching liquid, letting the excess water drain off.

Plating: Arrange the warm quinoa and wilted spinach in a shallow bowl. Nestle the poached salmon fillet on top. Drizzle with the remaining fresh lemon juice and a final sprinkle of flaky sea salt. Serve immediately while warm and fragrant.