Pan-seared salmon over lemony herb quinoa with wilted greens and a quick yogurt-dill sauce.
Combine the quinoa, water, smashed garlic clove, and a big pinch of salt in a saucepan. Bring to a boil, cover, drop to low, and cook 15 minutes until the water is gone and the grains uncurl. Pull from the heat and let it sit, lid on, while you cook the salmon.
Pat the salmon very dry and season both sides with salt, pepper, and the smoked paprika. Dry skin is what gets you crisp skin.
Heat the olive oil in a skillet over medium-high until it shimmers. Lay the fillets in skin-side down, pressing each gently for a few seconds so the skin stays flat. Cook 4 to 5 minutes on the skin, then flip and give it 2 to 3 minutes more, until the center hits 125F and flakes. Move the salmon to a plate.
In the same skillet, drop the heat to medium. Add the minced garlic, then the spinach in handfuls, tossing just until wilted, about a minute. Season with a pinch of salt.
Stir the yogurt, dill, and a squeeze of lemon together with a little salt to make the sauce.
Fluff the quinoa with a fork, fish out the garlic clove, and fold in the parsley, the rest of the lemon juice, and a drizzle of olive oil.
Build the bowls: quinoa down first, greens alongside, salmon on top. Spoon over the yogurt sauce and serve with a lemon wedge.