Garlic Butter Citrus Salmon with Sautéed Spinach and Quinoa

• 4 salmon fillets (about 6 ounces each), skin on or off
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 small lemon, zested and juiced
• 1 orange, zested and juiced
• 1 teaspoon paprika
• Salt and freshly ground black pepper, to taste
• 1 cup quinoa, rinsed
• 2 cups water or low-sodium vegetable broth
• 5 cups fresh baby spinach
• 1 tablespoon olive oil
• 1/4 teaspoon red pepper flakes (optional)
• Fresh parsley, chopped (for garnish)

Instructions

1. Rinse quinoa thoroughly under cold water using a fine mesh strainer to remove its natural coating that can taste bitter.
2. In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
3. While quinoa is cooking, season both sides of the salmon fillets with salt, pepper, and paprika.
4. Heat 2 tablespoons of butter in a large non-stick skillet over medium heat. Add the salmon fillets and cook for about 4-5 minutes on each side until cooked through and golden brown. Remove salmon from the pan and set aside on a warm plate.
5. In the same skillet, add the remaining 1 tablespoon butter. Add minced garlic and cook for about 30 seconds until fragrant. Stir in lemon zest, orange zest, lemon juice, and orange juice. Let the sauce simmer for 2 minutes to combine flavors. Taste and adjust seasoning with salt and pepper.
6. Add olive oil to a separate large skillet and heat over medium heat. Add fresh baby spinach and sauté for 2-3 minutes until wilted. Season with salt, pepper, and red pepper flakes if using. Remove from heat.
7. Return salmon to the skillet with the citrus garlic butter sauce just to coat it lightly and warm through.
8. Plate by dividing quinoa evenly among four plates. Top with sautéed spinach and place a salmon fillet on each. Spoon extra garlic citrus butter sauce over the salmon and garnish with chopped fresh parsley.

Chef tips

• To save time, quinoa can be cooked in advance and refrigerated for up to 3 days.
• If you don’t have fresh citrus, use 2 tablespoons bottled lemon juice and 2 tablespoons orange juice, but fresh zest adds better flavor.
• For a milder garlic flavor, sauté garlic on low heat to avoid burning which can cause bitterness.
• Spinach wilts quickly; don’t overcook to keep its bright green color and nutrients.
• You can substitute salmon with trout or tilapia fillets; adjust cooking time accordingly depending on thickness.
• If you prefer skin-on salmon, cook skin-side down first until crispy before flipping.