Posted in Recipes

Herbed quinoa crusted salmon with spinach & shalot! Gluten-Free & Dairy-Free!

Herbed quinoa crusted salmon with spianch & shalot!
Herbed quinoa crusted salmon with spinach & shalot!

Yesterday evening, I invented this tasty fish dinner. It is quite impressive, easy to make & very tasty too! 🙂 Because there are already quinoa flakes, on top of each salmon fillet, I didn’t add quinoa on the side! It is already that filling! I created a mixed herb, quinoa & mustard crust & added sautéed spinach with shalot on the side! This is great for a dinner party too! There is nearly no washing up! It is very easy to make & very easy to devour too! Serve it with a light dry white wine like a dry white Western Cape wine. Enjoy!

Recipe: For 2 persons


2 salmon fillets, each 140 gr, no skin

2 tablespoons of a good sharp mustard, like Dijon mustard

3 tablespoons finely chopped dill

2 tablespoons finely chopped curly parsley

1 fat clove of garlic, pressed out

1 unwaxed organic lemon, zested finely

2 tablespoons fresh lemon juice, of the same lemon above

2 spring onions, white & green parts kept, cut up finely into rings

1 tablespoon of extra virgin olive oil

80 gr quinoa flakes

Maldon sea salt

black pepper: 20 grins or more

300 gr fresh young spinach leaves, washed, spun dry

1 fat shalot, peeled & cut up finely

black pepper

sea salt


1. Preheat your oven to 180°C (350 F ) for 10 minutes. In the meantime, take a medium bowl & ad mustard, chopped dill, chopped curly parsley, lemon juice, lemon zest, chopped spring onions & 1 tablespoon of extra virgin olive oil. Add about 20 grins of black pepper & some sea salt, but not too much. Add quinoa flakes & mix well with a spoon & taste to see if it is to your liking!

2. Take a fitted oven dish & oil it. Place your 2 salmon fillets in it. Divide your quinoa-herb topping all over your 2 salmon pieces. Place the rest of the topping on the sides too. Drizzle some drizzles of your oil over the top of each quinoa-herb topping & place into the hot oven. Bake for about 25 to 30 minutes or less according to the thickness of your salmon. It took me 25 minutes. 🙂

3. In the last 10 minutes of baking, heat a large pot on medium high. Add some olive oil & heat up. Fry your shalot pieces in it & add some sea salt & black pepper. Now, add your spinach leaves & a big splash of hot water to the pot & place a fitted lid on. Steam the spinach for a few minutes & season with sea salt & black pepper. Drain the liquid.

4. Serve at once with the shalot spinach besides each salmon piece, don’t forget the wine! 😉 x Stay tuned, Subscribe by email through the link below to get my new cool newsletters aka posts! Join 1,800 email Subscribers! It is free!




Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

24 thoughts on “Herbed quinoa crusted salmon with spinach & shalot! Gluten-Free & Dairy-Free!

  1. Whoa! I heart your invention. This recipe sounds entirely up my alley. I love crispy fish and the recipe is so healthy.

  2. lovely. What I never understand is why people by boxes of frozen breaded fish, etc, when what you’ve done is so easy and delicious. Thanks for putting your stuff out there, Sophie 🙂

  3. I have never tried quinoa flakes before but I have seen them in all kinds of recipes from savory to sweet. This sounds like a brilliant idea to use them to crust salmon….much better than breadcrumbs in probably taste and health! I will be remember this for all my fish dishes in the future!

  4. Hi Sophie,
    the recipe is simple, tasty and healthy too. Thanks so much for sharing it. Have a wonderful week!

  5. Yum this looks fantastic Sophie – I love salmon! What a wonderful idea with the quinoa herb crust, it must be delicious and keep the fish moist and fabulous!

  6. I think this may actually be a way that I can get my family to eat quinoa! Great idea to use it for a crust.

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