Name: Garlic and rosemary salmon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz skin-on Atlantic salmon fillet, patted dry; 2 tbsp quinoa; 1/4 cup water; 4 oz green beans, trimmed; 1 tsp extra virgin olive oil; 2 cloves garlic, smashed; 3/4 tsp fresh rosemary, leaves stripped; 3/4 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice

Instructions

Prep 15 min · Cook 15 min

Rinse the quinoa in a fine-mesh strainer. In a small pot, combine the quinoa, water, and a pinch of the salt. Bring to a boil, then reduce heat to low, cover, and simmer for 12 to 15 minutes until the water is absorbed. Remove from heat and rest covered for 5 minutes.
While the quinoa cooks, season the salmon fillet on both sides with half the remaining salt and all of the black pepper.
In another small pot, bring an inch of water and the rest of the salt to a boil. Add the green beans, cover, and steam for 5 to 6 minutes until tender but bright green. Drain and set aside.
Heat the olive oil in a nonstick skillet over medium-high heat. Place the salmon skin-side down and press gently with a spatula. Cook for 4 to 5 minutes without moving until the skin is very crisp.
Flip the salmon and reduce heat to medium-low. Add the smashed garlic and rosemary leaves to the pan oil. Cook for 2 to 3 minutes more, tilting the pan and spooning the flavored oil over the salmon frequently. Done when flakes easily and opaque in center, 145°F.
Fluff the quinoa with a fork. Serve the salmon alongside the quinoa and green beans, drizzling any rosemary oil from the pan and the lemon juice over the fish.

Nutrition

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Instructions

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