Name: Pan-Seared Salmon with Roasted Vegetable Quinoa
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz raw salmon fillet; 0.25 cup dry quinoa; 0.5 cup water; 1 tbsp olive oil; 1 cup raw spinach; 0.5 cup raw zucchini; 0.5 cup raw bell pepper; 1 clove garlic; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon zest; 1 tbsp lemon juice

Instructions

Prep 10 min · Cook 15 min

Rinse the dry quinoa under cold water in a fine-mesh strainer. In a small saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed.
While the quinoa cooks, dice the raw zucchini and raw bell pepper into small cubes. Pat the raw salmon fillet completely dry with a paper towel. Season both sides of the fish with half of the sea salt and black pepper.
Heat 0.5 tbsp of olive oil in a non-stick skillet over medium-high heat. Once the pan is hot, place the salmon in the pan. Sear for 4-5 minutes until the bottom is crispy and golden. Carefully flip the salmon and cook for an additional 3-4 minutes until the center is just opaque and the fish flakes easily. Remove the salmon from the pan and set it aside to rest.
In the same skillet, add the remaining 0.5 tbsp of olive oil, the diced zucchini, and the diced bell pepper. Sauté for 3-4 minutes until the vegetables are tender-crisp and slightly browned.
Add the minced garlic and raw spinach to the skillet. Toss with tongs for 1-2 minutes until the leaves are just wilted and the garlic is fragrant.
Fluff the cooked quinoa with a fork. Stir in the sautéed zucchini, bell peppers, wilted spinach, lemon zest, lemon juice, and the remaining sea salt and black pepper.
Place the vegetable quinoa pilaf on a plate and top with the pan-seared salmon fillet.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes