Pan-Seared Salmon with Lemon-Herb Quinoa

Quick Summary

A nutritious, protein-packed dinner featuring crispy-skin salmon fillets served over a bright, zesty quinoa bed. Perfect for a quick weeknight recovery meal.

Ingredients

Method

1. 1. Rinse quinoa under cold water. Combine with broth in a pot, bring to a boil, then simmer covered for 15 minutes.
2. 2. Pat salmon fillets bone-dry with paper towels. Season both sides generously with salt and pepper.
3. 3. Heat oil in a large skillet over medium-high heat. Place salmon skin-side down. Cook 4-5 minutes until the skin is crisp and releases easily.
4. 4. Flip carefully. Cook for another 3 minutes until opaque and flaky.
5. 5. Fluff the finished quinoa with a fork. Stir in lemon juice, zest, and fresh parsley. Serve salmon over the quinoa.

Nutrition Snapshot

Frequently Asked Questions

How do I know when the salmon is done?

The salmon is ready when the flesh turns light pink and flakes easily when pressed gently with a fork.

Can I store this for meal prep?

Yes, keep the salmon and quinoa in airtight containers in the fridge for up to 3 days.

Why rinse the quinoa?

Rinsing removes the natural coating called saponin, which can sometimes make the quinoa taste bitter.