Name: Seared salmon with quinoa salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 2 tbsp quinoa; 3 tbsp water; 7 oz Atlantic salmon fillet, patted dry; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 3.5 oz cucumber, diced; 1/2 cup cherry tomatoes, halved; 2 tbsp fresh parsley, chopped; 3/4 tsp salt; 1/2 tsp black pepper

Instructions

Prep 15 min · Cook 20 min

Rinse the quinoa in a fine-mesh strainer under cold water for 30 seconds and drain well. Combine the quinoa, water, and a pinch of salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes. Fluff with a fork and set aside to cool.
While the quinoa cooks, dice the cucumber, halve the cherry tomatoes, and chop the parsley. In a large bowl, whisk together the lemon juice, half the olive oil, and a pinch of salt. Add the vegetables and parsley to the bowl and toss to coat.
Season the salmon fillet with the remaining salt and the black pepper. Brush the fish with the remaining olive oil. Heat a 10-inch nonstick skillet over medium-high heat. Place the salmon in the hot pan, skin-side down. For a 1-inch-thick fillet, cook for 4 to 5 minutes until the edges look opaque a third of the way up. Flip and cook for 3 to 4 minutes more. A thinner fillet will need 1 to 2 minutes less per side. Done when opaque in the center and flakes easily, 145°F.
Add the cooked quinoa to the bowl with the dressed vegetables and toss well. Transfer the salad to a plate and top with the seared salmon fillet.

Nutrition

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Instructions

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