One-Pan Mediterranean Lemon Herb Salmon with Quinoa and Spinach

Ingredients

• 4 fillets salmon, skin-on, about 6 ounces each
• 1 cup quinoa, rinsed
• 2 tablespoons olive oil
• 2 cups chicken broth, low-sodium
• 3 cloves garlic, minced
• 1 lemon zest and juice
• 2 cups baby spinach, washed
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon red pepper flakes
• to taste salt and black pepper

1. 01
   Preheat your oven to 400°F (200°C).
2. 02
   In a large ovenproof skillet, heat 1 tablespoon of olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
3. 03
   Add the rinsed quinoa to the skillet and toast for 2-3 minutes, stirring frequently.
4. 04
   Pour in the chicken broth, lemon juice, and half of the lemon zest. Bring to a simmer, then reduce heat to low and cover. Cook for 10 minutes.
5. 05
   In a small bowl, mix the dried oregano, thyme, red pepper flakes, salt, and black pepper. Rub this mixture over the salmon fillets.
6. 06
   In another skillet, heat the remaining olive oil over medium-high heat. Sear the salmon, skin-side down, for 3-4 minutes until the skin is crispy.
7. 07
   Place the seared salmon fillets on top of the partially cooked quinoa in the ovenproof skillet. Sprinkle with the remaining lemon zest.
8. 08
   Transfer the skillet to the preheated oven and bake for 10-12 minutes, until the salmon is cooked through and the quinoa is tender.
9. 09
   Remove the skillet from the oven. Gently fold in the baby spinach, allowing it to wilt from the residual heat.
10. 10
    Serve the salmon and quinoa hot, garnished with additional lemon slices if desired.