lunch

Pan-Seared Alaskan Salmon with Ginger-Glazed Quinoa and Wilted Spinach

Name: Pan-Seared Alaskan Salmon with Ginger-Glazed Quinoa and Wilted Spinach
Ingredients: 193.2 g SESAME GINGER SALMON WILD CAUGHT ALASKAN PINK SALMON FILLETS IN A SESAME GINGER GLAZE; 233.4 g Quinoa, cooked; 255.3 g Spinach, raw; 16.9 g Oil, olive, extra virgin

Nutrition

713

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 GLAZE193.2 g

Quinoa, cooked233.4 g

Spinach, raw255.3 g

Oil, olive, extra virgin16.9 g

Instructions

Prepare the quinoa according to package instructions; once cooked and fluffy, fold in a tablespoon of fresh ginger and a splash of rice vinegar to build flavor.

Heat half the olive oil in a non-stick skillet over medium-high heat. Add the salmon fillet skin-side down. Sear for 4-5 minutes until the skin is crispy and golden, then flip and cook for another 2-3 minutes until the salmon is just opaque and flakes easily with a fork.

Remove the salmon and set aside to rest for 3 minutes. In the same pan, add the remaining olive oil and the spinach. Sauté quickly over high heat until just wilted, about 60 seconds. Season with a tiny pinch of sea salt.

To plate, spoon a generous mound of the ginger-scented quinoa onto a warmed plate. Top with the crispy-skinned salmon and arrange the vibrant, wilted spinach alongside. Garnish with a squeeze of fresh lemon and a sprinkle of toasted sesame seeds for a final touch of crunch.