Seared Salmon With Spinach Quinoa | AΦRODITE's KITCHEN | A Cyprus Food Blog

I have been trying to eat healthy lately, and have managed to lose about 6 kg over the last year, so I am pretty happy about that. This is one of the recipes that I have added to my regular meals.  I love this recipe because it makes use of the bounty of juicy lemons we have in Cyprus.  It is simple, healthy and delicious.  The salmon preparation is straight forward: it’s just a little olive oil, salt and pepper. Even better, is the fact that Foodsaver Stores now offer already cooked quinoa, so it makes pairing this dish with a healthy side dish super easy now. In the end, you will end up with a beautifully tasty salmon fillet paired with a healthy lemon, spinach and chive quinoa side. Enjoy!

Foodsaver September Salmon Foodsaver - September - Salmon1512

Foodsaver September Salmon Foodsaver - September - Salmon1528

Foodsaver September Salmon Foodsaver - September - Salmon1524

Foodsaver September Salmon Foodsaver - September - Salmon1619

Foodsaver September Salmon Foodsaver - September - Salmon1610


Time: 30 minutes
Serves: 2
Difficulty: 2/5

All ingredients are available at Foodsaver (except those marked with an *)

2 Foodsaver Norway Skin-on Salmon Fillets, defrosted
2 tbs Ardo Chives, defrosted
110g Ardo Leaf Spinach, defrosted
2 cups Foodsaver Pre-Cooked Quinoa, defrosted
2 tbs Minerva Classic Olive Oil
4 tbs freshly squeezed lemon juice*
3 tsp freshly grated lemon zest*
1 tbs honey*
1 tsp salt, or more to taste*
1 tsp pepper, or more to taste*


1. Sprinkle a 1/4 teaspoon salt and a 1/4 teaspoon pepper all over each salmon fillet. You will want a generous amount of salt and pepper, so feel free to add a little more to taste if you wish.

2. Add the olive oil to a frying pan over high heat on the stove. Once hot, add the salmon fillets skin side down. Cook until the salmon sides appear to be cooked just past halfway up the fillets.  Flip the salmon fillets over, and cook until the rest of the salmon sides appear to be fully cooked and pink. For well done salmon fillets, continue to cook the fillets for another 5 minutes, until the fillets are pink all the way through. Using a slotted spoon, remove the salmon fillets from the pan and place them in a plate.

3. Add the chives, spinach, lemon juice, lemon zest, and honey to the pan. Stir for 30 seconds. Add the quinoa and continue to cook, mixing the ingredients together. Add the remaining 1/2 teaspoon of salt and 1/2 teaspoon of pepper to the quinoa, or more to taste if you wish.

4. Serve the salmon over top the quinoa. Liberally squeeze lemon juice over top the salmon and quinoa and enjoy!

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1 Comment

  1. I think your salmon with spinach quinoa looks fantastic. I am looking forward to serving this for supper tonight. Your meals look scrumptious!
    All the best,

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