Herb-Crusted Salmon with Fluffy Quinoa

Quick Summary

Enjoy a balanced plate featuring pan-seared salmon finished with a fresh parsley and lemon crust, served over a bed of protein-packed quinoa. Ready in under 40 minutes.

Ingredients

Method

1. 1. Cook quinoa in vegetable broth over medium heat until tender, about 15 minutes. Fluff with a fork.
2. 2. Mix almond flour, parsley, lemon zest, and a pinch of salt in a small bowl.
3. 3. Brush the top of each salmon fillet with Dijon mustard, then press the herb mixture onto the mustard.
4. 4. Sear salmon in a pan with olive oil, crust-side up, for 4 minutes. Flip carefully and cook for another 3 minutes until flaky.

Nutrition Snapshot

FAQ

Can I prepare the quinoa in advance?

Yes, cooked quinoa stores perfectly in the fridge for up to four days.

What can I substitute for almond flour?

Panko breadcrumbs work well if you do not have nut allergies.

How do I know when the salmon is done?

The fish should be opaque and flake easily when pressed with a fork.