Lemon Herb Grilled Salmon

This vibrant Lemon Herb Grilled Salmon with Quinoa and Spinach is one of those meals that feels as fresh as it is hearty. You get perfectly grilled salmon brushed with a zesty lemon herb marinade set over nutty quinoa and baby spinach tossed with the same bright dressing. The whole meal comes together quickly and always disappears at the table making it perfect for weeknights or relaxed lunches when you want something nourishing without fuss.

I started making this for those summer evenings when it was too hot for heavy fare and nobody wanted a sink full of dishes. When we first served it outdoors everyone raved and now it is a family favorite whenever we crave something a bit special but easy.

Ingredients

• Salmon fillets: choose wild caught for the richest flavor and buttery texture
• Quinoa: I go for pre-cooked in a pinch or make a fresh pot with vegetable broth for extra flavor
• Fresh baby spinach: look for crisp dark green leaves with no wilting or yellow spots
• Extra virgin olive oil: a fruity or peppery bottle will give the best aromatic finish
• Lemon: both zest and juice add a punch of brightness always zest before juicing for maximum flavor
• Fresh garlic: mince a clove right before using for the sweetest most pungent taste
• Dried oregano: adds that unmistakable Mediterranean note buy freshly packed for best aroma
• Dried thyme: gives subtle earthy depth that pairs well with lemon and fish
• Salt and black pepper: freshly cracked will provide a sharper more complex seasoning

Step-by-Step Instructions

Marinate the Salmon:

Combine olive oil lemon juice and zest garlic oregano thyme salt and pepper in a small bowl stirring until smooth. Reserve half the mixture for dressing your grains and spinach later. Lay salmon fillets out and brush all sides thickly with the remaining marinade for even coating. Let the fish rest at room temperature to soak up flavors while you preheat your grill.

Grill the Salmon:

Heat your grill or grill pan over medium high until very hot. Place salmon fillets skin side down and close any grill lid. Grill for three to four minutes without moving the fish to create a deeply charred base that will lift cleanly. Flip gently and grill for another three to four minutes just until the flesh turns opaque and flakes with a fork. Remove from heat and allow the salmon to rest briefly for juiciest results.

Dress the Quinoa and Spinach:

While the salmon grills toss your cooked quinoa with fresh baby spinach in a mixing bowl. Pour over the reserved lemon herb dressing and toss thoroughly until each grain and leaf glistens. Taste and add a little more salt or extra lemon for extra zing.

Plate and Serve:

Spoon the quinoa spinach mixture onto each plate to form a soft bed. Set the grilled salmon fillets on top. Give each portion a final squeeze of lemon for even more freshness and serve immediately while warm.

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My favorite part is always that bright lemon zing against perfectly grilled salmon. When my little cousins help with this recipe the lemon squeezing turns into a giggle filled adventure as we pick out stray seeds and splash drops everywhere. A sturdy citrus press has become our most used tool for those moments.

Storage Tips

This dish actually tastes great both warm and chilled which makes leftovers extra handy. Keep salmon and the quinoa spinach base in separate airtight containers in the fridge for up to two days. If freezing wrap the salmon tightly without any greens then gently thaw and reheat before enjoying.

Ingredient Substitutions

No salmon Try using arctic char trout or even skin on chicken breast grilled just the same way. Out of quinoa Farro wild rice or even a barley salad work well for the base. Have fresh herbs on hand Use parsley dill or basil for an even more vibrant flavor.

Serving Suggestions

Serve this meal as is or add a dollop of Greek yogurt or a spoonful of creamy tahini sauce. Sprinkle toasted pine nuts or pumpkin seeds for crunch. For variety swap the spinach with peppery arugula or toss in halved cherry tomatoes or thin cucumber for a pop of color and freshness.

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Cultural and Historical Context

Grilled fish with lemon and herbs has roots along the Mediterranean coast from Greece to southern Italy where meals center on sun ripened ingredients and outdoor cooking. I love that making this dish connects us to generations past who knew how to make simple staples positively sing with flavor.

Recipe FAQs

→ How do I know when salmon is cooked through?

Salmon is ready when it flakes easily with a fork and has an opaque appearance all the way through. Grilling for 3–4 minutes per side usually achieves this perfectly.

→ Can spinach be replaced with another green?

Absolutely. Arugula, kale, or mixed greens work well as alternatives, each bringing unique flavors and textures to the dish.

→ What grilling method best suits salmon?

A preheated grill or grill pan is ideal. It adds a smoky flavor and creates crisp, lightly charred edges on the fillets without overcooking.

→ How can salmon be kept moist during grilling?

Brushing the fillets generously with olive oil and lemon herb marinade before grilling seals in moisture and enhances flavor.

→ Is this meal good for preparing in advance?

Yes, both the grilled salmon and quinoa-spinach mix store well for up to two days, making this a convenient, healthy option for meal prep.