Pan-Seared Salmon with Warm Spinach Grain Bowl and Honey Dijon Dressing

This pan-seared salmon with warm grain bowl is the perfect weeknight dinner: crispy-skinned salmon sits atop a bed of tender grains and spinach, tossed with sweet dried cranberries, buttery walnuts and a tangy honey Dijon dressing. Ready in under 20 minutes with minimal prep, it’s a nutritious and satisfying meal that feels special without the fuss.

The combination of savory salmon, earthy grains and bright dressing creates a balanced bowl that’s packed with protein, fiber and healthy fats. Whether you’re looking for a quick dinner or a meal-prep star, this recipe delivers big flavor with little effort.

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Ingredients

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

1 ounce Roasted Onion & Garlic SpreadView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable Grain BlendView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat the salmon dry with paper towels and season generously with salt and pepper. Heat a drizzle of olive oil in a large nonstick pan over medium-high heat. Place the salmon skin-side down and cook until the skin is crispy, 5-7 minutes. Flip and cook until the salmon is cooked through, 1-2 minutes more. If the salmon browns too quickly, reduce the heat. Transfer the salmon to a plate.
2. While the salmon cooks, massage the grain blend package to separate the grains. Partially open the package and microwave until warmed through, 1½-2 minutes. In a large bowl, whisk together the roasted onion and garlic spread, half the white wine vinegar, a generous drizzle of olive oil, salt and pepper.
3. Add the warmed grains and spinach to the bowl with the dressing. Toss until the spinach has slightly wilted and everything is evenly coated. Season with additional salt, pepper and the remaining vinegar to taste.
4. Divide the grain-spinach mixture between bowls. Top with dried cranberries and walnuts. Place the salmon on top and drizzle with honey Dijon dressing. For a more integrated dish, flake the salmon into pieces and toss everything together.

Recipe Tips

FAQ

Can I use fresh spinach instead of bagged?

Yes, fresh spinach works perfectly. Just wash and dry it well before using.

What can I substitute for the grain blend?

Any pre-cooked grain like quinoa, brown rice or farro will work. Cook according to package directions.

How do I store leftovers?

Store the salmon and grain bowl separately in airtight containers in the refrigerator for up to 2 days. Reheat gently.