Salmon with Citrus and Avocado Salsa over Quinoa

The luxurious, heart-healthy fats found in abundance in salmon, avocado, and olive oil are a natural pairing for juicy, sweet-tart citrus fruit. Slivered mint leaves add a pop of freshness to each bite. Served over a bed of quinoa and just-wilted baby spinach, this dish makes a complete meal that will satisfy without weighing you down. The salsa can be made while the salmon cooks, or made ahead of time and refrigerated for a meal that’s on the table in mere seconds.

Salmon with Citrus and Avocado Salsa over Quinoa

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 2
  • Difficulty: 1 hour and 55 minutes
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  • 2 (4 oz) skinless salmon fillets
  • 2 cups baby spinach
  • ½ cup quinoa, rinsed
  • 1 small shallot, finely chopped
  • 1 orange
  • 3 tbsp olive oil
  • ½ grapefruit
  • 1 avocado, pitted, peeled, and cut into ½” pieces
  • 2 sprigs fresh mint
  • ¼ tsp flaky salt, to serve


1) Pat salmon fillets dry and season with salt and pepper. Vacuum seal salmon, place in a Suvie pan, cover with water, and insert into the top right cooking zone of your Suvie.

2) Place baby spinach in a separate Suvie pan and insert into the top left zone of your Suvie. Place quinoa and ¼ tsp salt in a starch pan and insert into your Suvie. Fill reservoir, input settings, and cook now or schedule. 

My Cook > Multi-Zone Settings

Protein: 130˚F for 30 minutes

Vegetable: 3 minutes

Starch: 15 minutes

3) While the fish cooks, prepare the salsa. Cut orange in half and squeeze juice from one half into a medium bowl. Stir shallot and a pinch of salt into the orange juice. Whisk in the olive oil.

4) Slice peel away from grapefruit and remaining orange half and then cut fruit into 1/2-inch pieces. Add fruit to bowl and stir to coat.

5) Thinly slice mint leaves. Gently stir avocado and mint into citrus mixture.

6) After the cook, remove all pans from Suvie. Remove salmon from packaging and discard excess liquid. Pat salmon fillets and Suvie pan dry. Return the salmon to the Suvie pan and insert into upper right zone. Broil 6 minutes, or until salmon flakes easily when pressed with a fork.

7) In a large bowl, stir together quinoa and spinach and season to taste with salt and pepper. Divide quinoa and spinach between 2 plates, and top each with a salmon fillet. Top salmon fillets with prepared salsa, spooning additional liquid over each serving. Sprinkle with flaky salt and serve.


Nutritional Information per serving (2 servings per recipe): Calories 735, Total Fat 44g, Total Carbohydrates 51g, Total Sodium 1881mg, Total Protein 38g

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