Jul 14 2026
Restaurants›GIA MIA Geneva›Blackened Salmon + Spinach Recipe

Blackened Salmon + Spinach Recipe

Inspired by GIA MIA Geneva
Time50m
Serves4

Quinoa | Tomatoes | Shaved Fennel Roasted Squash | Herb de Provence Vinaigrette

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Ingredients

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Blackened Salmon

Quinoa Base

Roasted Squash

Vegetables & Garnish

Herbes de Provence Vinaigrette

Method

Blackened Salmon

  1. 1

    Prepare the blackening spice mix

    In a small bowl, combine smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and black pepper.

  2. 2

    Season the salmon

    Pat the salmon fillets dry with paper towels. Rub both sides generously with the spice mix.

  3. 3

    Cook the salmon

    Heat olive oil in a cast iron skillet over medium-high heat. Once hot, place the salmon skin-side down and cook for 4–5 minutes, then flip and cook for another 3–4 minutes, or until cooked through and blackened on the outside.

Quinoa Base

  1. 4

    Cook the quinoa

    Rinse quinoa under cold water. Combine quinoa, water (or broth), and salt in a saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until water is absorbed. Remove from heat and let it rest covered for 5 minutes. Fluff with a fork.

Roasted Squash

  1. 5

    Roast the butternut squash

    Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper on a baking sheet. Spread out evenly and roast for 25–30 minutes, flipping halfway through, until tender and lightly caramelized.

Vegetables & Garnish

  1. 6

    Prepare vegetables

    Wash and dry spinach. Halve the cherry tomatoes. Shave the fennel bulb thinly using a mandoline or sharp knife. Set aside.

Herbes de Provence Vinaigrette

  1. 7

    Make the vinaigrette

    In a bowl or jar, whisk together olive oil, white wine vinegar, Dijon mustard, honey, Herbes de Provence, salt, and pepper until emulsified. Adjust seasoning to taste.

Assembly

  1. 8

    Assemble the dish

    Divide the cooked quinoa among serving plates. Top with baby spinach, roasted squash, cherry tomatoes, and shaved fennel. Place a blackened salmon fillet on top. Drizzle with Herbes de Provence vinaigrette before serving.

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