Oregano Lemon Salmon
Pan-seared salmon fillets seasoned with aromatic oregano and lemon, served alongside fluffy quinoa and quick-wilted baby spinach.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 6
- Cuisine: Mediterranean
- Difficulty: Easy
- Cost: $5.75/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Pescatarian
- High-Protein
- Low-Sugar
- Low-Saturated-Fat
Tags
- quick
- sauté
- healthy
- fresh
Ingredients
- 2 pound salmon fillet (skinless, portioned)
- 1.5 cup quinoa (uncooked, rinsed)
- 3 cup water
- 2 tablespoon olive oil
- 10 ounce baby spinach
- 2 lemons (juiced)
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper (ground)
Instructions
- Combine rinsed quinoa, water, and 1/4 teaspoon of salt in a medium pot. Bring to a boil, cover, reduce heat to low, and cook for 15 minutes until liquid is absorbed, then fluff with a fork.
- Season salmon fillets evenly on both sides with dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add seasoned salmon fillets and sear for 4 minutes per side until lightly golden and the fish flakes easily with a fork.
- Drizzle half of the fresh lemon juice over the cooked salmon and transfer fillets to a serving plate.
- Add the remaining 1 tablespoon of olive oil and baby spinach to the hot skillet. Toss for 2 minutes over medium heat with the remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and remaining lemon juice until just wilted.
- Divide warm quinoa and wilted spinach among plates and top each portion with a seared salmon fillet.
Notes
Rinsing quinoa prior to simmering eliminates any natural bitter coating.
Nutrition (per serving)
- Calories: 561
- Protein: 40.7 g
- Carbohydrates: 38.8 g
- Fat: 27.2 g
- Fiber: 8.7 g
- Sodium: 616 mg
- Saturated Fat: 4 g
- Sugar: 3.4 g
- Cholesterol: 87 mg