Preheat oven to 350 degrees.
Pair sweet and savory pan-seared salmon with sauteed spinach and a homemade garlic pilaf for an unforgettable dinner.
Servings and Ingredients
|3 tsp.||Gustare Vita olive oil, divided|
|½ c.||yellow onion, finely chopped|
|¼ c.||celery, finely chopped|
|3 clove(s)||garlic, minced and divided|
|2 c.||Hy-Vee 33%-reduced-sodium chicken broth|
|1 c.||quinoa, dry, rinsed, and drained|
|¼ c.||Hy-Vee sliced almonds, toasted|
|Seared Salmon and Sauteed Spinach|
|1 tbsp.||Hy-Vee brown sugar, packed|
|1 tsp.||Hy-Vee sea salt, plus additional as needed|
|½ tsp.||Hy-Vee cracked black pepper, plus additional as needed|
|¼ tsp.||Hy-Vee ground cumin|
|⅛ tsp.||Hy-Vee dry mustard|
|1 dash(es)||Hy-Vee ground cinnamon|
|4||(4-oz. each) skinless salmon portions|
|1 tbsp.||Hy-Vee unsalted butter|
|1 tbsp.||shallot, thinly sliced|
|4 c.||fresh spinach|
|½ c.||cherry tomatoes, halved|
|Lemon wedges, for serving|
Things To Grab
- Medium saucepan with lid
- Small bowl
- Ovenproof skillet
- Meat thermometer
- Medium skillet
Make Garlic Pilaf: Heat 2 teaspoons olive oil in a medium saucepan over medium-high heat. Add onion, celery, and 1 clove garlic; cook until softened. Stir in broth and bay leaf. Bring to boiling; add quinoa. Simmer for 12 minutes or until broth is absorbed. Remove from heat. Fluff quinoa with a fork and remove bay leaf. Cover and let stand 5 minutes. Stir in almonds.
Combine brown sugar, 1 teaspoon salt, 1/2 teaspoon black pepper, cumin, mustard, and cinnamon in a small bowl. Rub mixture on one side of salmon.
Heat remaining 1 teaspoon oil in an ovenproof skillet over medium-high heat. Sear salmon, seasoned side down, until fish is browned, for 2 minutes. Remove from heat. Turn fish over and bake in oven for 5 to 6 minutes or until fish flakes easily when tested with a fork (145 degrees).
Meanwhile, cook butter, shallot, and remaining 2 cloves garlic in a medium skillet over medium-high heat until softened. Add spinach; cook until slightly wilted. Add cherry tomatoes and quinoa mixture. Season to taste with salt and pepper.
Serve salmon and pilaf with lemon wedges, if desired.
Amounts Per Serving
- Total Fat: 27g
- Cholesterol: 70mg
- Sodium: 990mg
- Total Carbohydrates: 43g
- Protein: 34g