Name: Garlic and rosemary salmon with salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz skin-on Atlantic salmon fillet, patted dry, 1 inch thick; 2 tbsp quinoa; 1/4 cup water; 1 1/2 tsp extra virgin olive oil; 2 cloves garlic, smashed; 3/4 tsp fresh rosemary, leaves stripped; 1 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice; 2 oz mixed greens; 1/3 cup cherry tomatoes, halved; 2 oz cucumber, sliced; 1 tsp balsamic vinegar

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 about half the remaining salt and all of the black pepper.
In a small bowl, whisk together the balsamic vinegar, half the lemon juice, a tiny portion of the olive oil, and a pinch of salt. Toss the mixed greens, cherry tomatoes, and cucumber in the dressing to coat.
Heat half the remaining 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 and the flesh is opaque about two-thirds up the side.
Flip the salmon and reduce heat to medium-low. Add the remaining oil, smashed garlic, and rosemary leaves to the pan. Cook for 2 to 3 minutes more, tilting the pan and spooning the flavored oil over the salmon frequently until the fish flakes easily. Done when flakes easily and opaque in center, 145°F.
Fluff the quinoa with a fork. Serve the salmon alongside the quinoa and the side salad, drizzling any rosemary oil from the pan and the remaining lemon juice over the fish.

Nutrition

Ingredients

Instructions

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