Mediterranean Lemon Herb Grilled Salmon with Quinoa & Spinach

Table of Contents

This Mediterranean-inspired meal features tender, flavorful salmon grilled with lemon and fresh herbs, served alongside fluffy quinoa and sautéed spinach. It’s light, nutritious, and packed with bright flavors, making it perfect for a healthy weeknight dinner or a simple, elegant lunch.

Total Time: ~25–30 minutes
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Servings: 2–4

Ingredients

For the Salmon

2–4 salmon fillets

2 tbsp olive oil

1–2 tbsp lemon juice

1 tsp garlic powder or 1 garlic clove, minced

1–2 tsp fresh herbs (parsley, dill, or thyme), chopped

Salt and pepper, to taste

For the Quinoa & Spinach

1 cup quinoa, rinsed

2 cups water or vegetable broth

2 cups fresh spinach leaves

1 tsp olive oil

Salt and pepper, to taste

Lemon wedges, for serving

Instructions

Marinate the Salmon

In a small bowl, combine olive oil, lemon juice, garlic, fresh herbs, salt, and pepper.

Brush or rub the mixture over salmon fillets and let sit for 5–10 minutes while preparing quinoa.

Cook the Quinoa

In a medium saucepan, bring water or vegetable broth to a boil.

Add rinsed quinoa, reduce heat to low, cover, and simmer 12–15 minutes until quinoa is tender and liquid is absorbed.

Fluff with a fork and set aside.

Grill the Salmon

Preheat a grill pan or outdoor grill over medium-high heat.

Tips & Variations

Salmon Alternatives: You can use other firm fish like trout, cod, or halibut if salmon isn’t available.

Cooking Methods: If you don’t have a grill, bake the salmon at 400°F (200°C) for 12–15 minutes, or pan-sear it on the stove for a crisp exterior.

Quinoa Flavor Boost: Cook quinoa in vegetable or chicken broth instead of water for extra depth. Add a pinch of garlic powder or a squeeze of lemon juice once cooked.

Greens Options: Swap spinach with kale, Swiss chard, or arugula for a different flavor profile.

Herb Combinations: Mix fresh parsley, dill, thyme, oregano, or basil to complement the salmon.

Serving Suggestions: Add roasted vegetables, cherry tomatoes, or olives on the side to make it a fuller Mediterranean plate.

Make Ahead: Marinate salmon in advance for up to 30 minutes. Cook quinoa ahead of time and reheat gently before serving.

Extra Flavor: Top the salmon with a simple yogurt-dill sauce or drizzle a little extra virgin olive oil before serving.

Q&A

Q: Can I use frozen salmon?
A: Yes, just thaw completely before marinating and cooking. Pat dry to avoid excess moisture, which can prevent proper searing or grilling.

Q: Can I make this meal ahead of time?
A: You can cook the quinoa and sauté the spinach in advance. Grill the salmon just before serving for the best texture and flavor.

Q: Can I bake the salmon instead of grilling?
A: Yes. Preheat the oven to 400°F (200°C) and bake for 12–15 minutes, depending on thickness, until the salmon flakes easily.

Q: Can I add other vegetables?
A: Absolutely. Roasted bell peppers, zucchini, or cherry tomatoes complement the dish nicely.

Q: Can this meal be made dairy-free?
A: Yes. This recipe is naturally dairy-free. You can optionally add a dollop of Greek yogurt sauce if you like, but it’s not required.

Nutrition

(per serving, approx. 1 salmon fillet with quinoa and spinach)

Calories: ~420

Protein: 35g

Carbohydrates: 28g

Fat: 18g

Fiber: 4g

Sugars: 2g

Sodium: ~200mg

(Values may vary depending on salmon size, olive oil, and seasoning amounts.)

Conclusion

This Mediterranean Lemon Herb Grilled Salmon with Quinoa & Spinach is a light, nutritious, and flavorful meal. The tender salmon infused with lemon and herbs pairs beautifully with nutty quinoa and vibrant sautéed spinach. Quick to prepare yet elegant in presentation, it’s perfect for weeknight dinners, meal prep, or a healthy Mediterranean-inspired lunch.