Name: Pan-seared salmon with roasted vegetables
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz skin-on salmon fillet, patted dry; 1/4 cup quinoa; 1/2 cup water; 3/4 medium zucchini, sliced into half-moons; 1/2 red bell pepper, seeded and sliced; 1/2 yellow bell pepper, seeded and sliced; 1/2 green bell pepper, seeded and sliced; 1 tbsp extra virgin olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice; 1/2 tsp lemon zest; 1/4 tsp garlic powder; 1/2 tsp smoked paprika

Instructions

Prep 20 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the zucchini and bell peppers with half the olive oil, half the salt, half the black pepper, the garlic powder, and the smoked paprika. Roast for 20 minutes until the vegetables are tender and slightly browned at the edges.
While the vegetables roast, rinse the quinoa in a fine-mesh strainer under cold water for 30 seconds and drain well. In a small saucepan, combine the rinsed quinoa, water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from the heat and let the quinoa rest covered for 5 minutes.
Season the salmon with the remaining salt and black pepper. Heat the remaining olive oil in a nonstick skillet over medium-high heat. Place the 1-inch-thick salmon fillet skin-side down and cook for 5 minutes to crisp the skin. Flip and cook for 3 to 4 minutes more. Done when the fish is opaque in the center and flakes easily, 145°F.
Fluff the quinoa with a fork and place it on the plate. Arrange the roasted vegetables alongside the quinoa. Top with the salmon and finish by drizzling the lemon juice over the fish and sprinkling with the lemon zest.

Nutrition

Ingredients

Instructions

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

More dinner recipes