Salmon with Quinoa Feta and Spinach

by Amy Stafford on April 8, 2013

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This Salmon with Quinoa Feta and Spinach is sure to become a family favorite.  It is  delicious, easy and done in under 30 minutes, but more importantly it is loaded with healthy grains, seeds, nuts and lean protein.  A dish to make you feel good while you are enjoying eating it.

Salmon Quinoa Feta and Spinach Recipe |

When you write your own recipes, you have to not only think about ingredients, measurements, but titles.  I really wanted to call this one the Superfood Bonanza Bowl, but at the last minute went with a more conservative title.  I have made this Salmon with Quinoa Feta and Spinach, so many times since I wrote the recipe and took these pictures.  This is an AWESOME recipe.  Bold statement I know, but I am patting myself on the back without any guilt.  This is a simple recipe to prepare, it takes 25 minutes start to finish and once you make it a time or two even less.  It is loaded with so many healthy ingredients I could prescribe it to make your body feel better and it tastes nummy!  Every ingredient in this recipe (except for the feta cheese) is on the list of Superfoods, and you know I love Superfoods.

In order for a food to be labeled a Superfood, it must offer specific health benefits above and beyond its normal nutritional value. Superfoods work together synergistically with your body systems, nourishing you at the cellular level for optimal health benefits.

Please give it a try and tell me if you love it as much as we do here in the Stafford house.  I betchya’ it will become one of your go to recipes.

Bonus: you can make this ahead of time and serve chilled if you like (great for lunch) though we all agree here that we prefer it warm.

Also, I get asked a lot where I like to buy my Salmon.  I am a fan of Whole Foods Salmon, there really is a difference in the quality.

Salmon Quinoa Feta and Spinach Recipe |

Salmon Quinoa Feta and Spinach |

5.0 from 8 reviews
Salmon with Quinoa Feta and Spinach
Prep time
Cook time
Total time
Serves: 4
  • 1 tablespoon coconut oil
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 12-15 asparagus spears, cut in 1" dice
  • 1 cup dried sprouted trio quinoa, cooked according to directions
  • ½ cup crumbled feta cheese
  • 1 tablespoon chia seeds
  • ⅓ cup slivered almonds
  • 1½ cup fresh spinach leaves
  • 2 hard boiled eggs, diced
  • 2 tablespoon diced parsley
  • 1 lemon
  • ½ cup olive oil
  • Kosher salt and pepper to taste
  • 1½ pounds skinned salmon
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon lemon pepper seasoning
  1. Preheat oven to 400 degrees and line a baking sheet with foil.
  2. Place salmon on sheet and sprinkle top of salmon with cayenne pepper and lemon pepper seasoning. Squeeze ½ of lemon over top. Let sit.
  3. In a medium skillet over medium heat, melt coconut oil. Add diced onions and cook stirring for 5 minutes, toss a pinch of kosher salt.
  4. Add garlic and stir for 30 seconds to heat.
  5. Add asparagus spears and cook 3-5 minutes stirring to cook. Will become vibrant green.
  6. Dump ingredients into large bowl.
  7. Place salmon in oven for 15 minutes on rack in middle of oven.
  8. Add quinoa to small saucepan of boiling water and a pinch of kosher salt, cover and turn down to simmer for 12 minutes.
  9. When quinoa is done, remove from heat and add spinach to top of quinoa put lid back on and let steam for 3-5 minutes, or until spinach starts to wilt.
  10. Add spinach and quinoa to asparagus and toss.
  11. Add chia seeds, ½ lemon juice, olive oil, almonds, feta cheese, parsley, egg and salt and pepper to bowl of asparagus.
  12. Toss to coat ingredients.
  13. Place a portion of quinoa in large bowl or plate and top with a salmon fillet.


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You can usually find me in my garden, the kitchen, at the gym or spending time with my family. I love sharing recipes, gardening and exercise tips and stories of my backyard chickens and beekeeping.
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{ 18 comments… read them below or add one }

Connie C Thomas April 8, 2013 at 7:29 pm

This was DELICIOUS!!! I made it with organic chicken breast (bc I had already thawed it) but it was still outstanding! Grace & Jeff, both LOVED it! Thanks, Ms. Amy… another Fabulous recipe! xo


Amy Stafford April 9, 2013 at 4:29 pm

Thanks for sharing Ms.Connie, it is definitely a favorite here in the Stafford house, I swear I feel healthier just eating it!


Cheryl Brewer April 10, 2013 at 8:01 pm


My husband and I love this recipe. It is both easy to make and delicious. We have enough for leftovers even though I went back for seconds on the quinoa. I have not used coconut oil or chia seeds before. Now my pantry has two new ingredients to experiment with! Variety is good. Thank you so much!



Amy Stafford April 11, 2013 at 4:20 pm

Cheryl, I am so happy you guys like the dish, it makes me so happy when people share if they like the dishes! You will be throwing those Chia seeds in all your dishes and sauteeing your veggies in the coconut oil before you know it! xo Amy


Kevin @ Closet Cooking April 10, 2013 at 10:27 pm

What a nice quinoa salad!


Amy Stafford April 11, 2013 at 4:21 pm

Thank you Kevin.


Tiffany May 8, 2013 at 9:21 pm

I had to post and let you know, This recipe is so good, so worth the effort of making the salad!! My husband loved it cold more then hot, I LOVED it both ways. We even had a little tiff about who was going to eat the last of it the next day!! I’ve made it twice this past week!! Thanks for posting


Julia Ruth May 15, 2013 at 12:17 pm

Just printed this recipe and this dish will be on our table VERY soon. I love all the ingredients. I’ve not cooked with coconut oil or chia seeds before, so these will be new ingredients for me. Can’t wait to try this and will let you know our household reviews :-)


Marenke June 21, 2013 at 8:21 am

Absolutely brilliant! We Aussies loved it!


Victoria November 4, 2013 at 12:47 pm

Loved it! The contrast of the lemon and feta cheese are the flavor stars in this recipe (IMO)- I loved it and so did hubby! I made this dish following your recipe and neglected the chia seeds and boild eggs, but it was wonderful!


Amy Stafford November 6, 2013 at 2:11 pm

How awesome Victoria. It is awesome when people let me know what they think of my recipes. Yep you can choose to omit chia seeds and the eggs, though try the chia seeds next time. They don’t offer flavor only minerals, nutrients that are great for your body.
xo Amy


Adam January 21, 2014 at 4:17 am

What an amazing dish! : )
Will definitely be part of our weekly dishes. Looking forward to the left overs tomorrow.
Thanks for sharing


Amy Stafford January 23, 2014 at 3:31 pm

How awesome Adam, nothing better than hearing when people like my recipes!! xo Amy


Lisa February 21, 2014 at 7:53 pm

So delicious! Made this twice. I didn’t use the egg either time but I followed everything else exactly. The flavor combination is amazing! And it’s healthy! Do you know the nutrition information on this??


Christine February 25, 2014 at 7:38 pm

I am about to make this dinner for the second time… it is amazing! I love love love salmon and this was a creative, healthy dish that I can’t wait to eat again :-)


Amy Stafford March 3, 2014 at 5:13 pm

Thanks so much for your positive feedback. This is one of my favorites too! Enjoy xo Amy


Arlene February 26, 2014 at 10:06 am

Super fast and super delicious recipe! Definitely a favorite–husband even packed leftovers for lunch :)


Anne April 7, 2014 at 11:23 pm

This is simply the best recipe!! Made it last night for family visiting town and they were all swooning (not exaggerating). Thank you so much for posting- excited to try your other recipes.


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