The Crafty Cuisine Quartet: Fresh Market Salmon Fillet Dinner

May 24, 2019

Our honey mustard glazed salmon with a lemon and olive oil infused quinoa and traditional cooked garlic spinach is sure to be a hit in any household.This meal is healthy and satisfying all at the same time! The lemon aroma coming from the quinoa, the honey and red pepper flakes exploding with flavor in the salmon, and the subtleness from the spinach all tie this dish together. It is pescatarian friendly, fresh, and could almost be kid approved (if we had a one) because the salmon is that good!


  • 1lb. of Atlantic Salmon Fillet
  • 50z box of organic spinach
  • 2 Tbsp. prepared chopped garlic
  • 1 cup of dry quinoa
  • 2 cups of water
  • 3 Tbsp. olive oil (2 Tbsp. for quinoa & 1 Tbsp. for spinach)
  • 2 lemons (1 whole lemon & 1 sliced lemon)
  • lemon peels (from 2 lemons)

Honey Mustard Glaze:

  • 1/2 cup of honey
  • 1/2 cup of Dijon Mustard
  • 1 tsp of red pepper flakes
  • 2 tbs olive oil
  • 1/8 tsp of salt
  • 1/8 tsp of pepper


  1. Preheat oven to 350 degrees and line a baking sheet with foil.
  2. Start by making the honey mustard glaze. Combine the honey, Dijon mustard, red pepper flakes, olive oil, salt and pepper in a large bowl and whisk until mixed together well.
  3. Take the lb. of salmon and place in the honey mustard glaze and let sit for a few minutes while waiting for oven to preheat.
  4. For the quinoa, combine the dry quinoa and water in a pot and bring to a boil. Once boiled, turn the heat to low and cover with a lid. Let the quinoa sit for 15 min. and fluff together with a fork. Add the juice from one lemon and the lemon peels from the one lemon and replace the lid. Let sit until the end.
  5. Once the oven is preheated, remove the salmon from the honey glaze and place on the baking sheet. Take a knife and make a slit in the middle of the salmon for proper cooking.
  6. Take the honey mustard glaze left in the bowl and spoon over the salmon fillet, being sure to get in the slit. Take the sliced lemon and place it all over the salmon. Place in the oven for 30 min.
  7. While the salmon and quinoa finish heating up, take a pan and place it on medium heat. Once heated, add 1 Tbsp. of olive oil and the prepared chopped garlic and heat up for 2 min.
  8. Add the whole box of spinach to the olive oil and garlic and place a lid over it to wilt the spinach for 5 min. Open lid and stir spinach around for 5 min. and put on the side.
  9. Remove lemon peels from quinoa and give one last fluff then add a cup to a plate as well as a couple scoops of cooked spinach.
  10. Remove fully cooked salmon from the oven, cut in half, and place on plate with quinoa and spinach.
  11. Enjoy immediately or store in the refrigerator for the next day.


Visual:10-appealing but subtle

Mouthfeel/Consistency: 9- melt in your moth

Smell: 9-the aroma filled the room

Creativity: 7- creative glaze but simple dinner

Taste: 10-the lemon taste came through the way we needed it to