Name: Quinoa bowl with seared salmon
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz skin-on salmon fillet, 1-inch-thick; 1/4 cup quinoa; 1/3 cup water; 5 oz broccoli florets, cut into bite-size pieces; 1 1/2 tsp extra virgin olive oil; 1 1/2 tbsp plain nonfat Greek yogurt; 1 1/2 tsp lemon juice; 1/4 tsp garlic powder; 1/2 tsp salt; 1/2 tsp black pepper

Instructions

Prep 20 min · Cook 15 min

Preheat the oven to 400°F. On a half-sheet pan, toss the broccoli with two-thirds of the olive oil, and a pinch each of salt and pepper. Roast for 20 minutes until the edges are charred.
While the broccoli roasts, rinse the quinoa in a fine-mesh sieve for 30 seconds. In a small pot, combine the rinsed quinoa, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and rest, covered, for 5 minutes.
In a small bowl, whisk together the Greek yogurt, half the lemon juice, garlic powder, and a pinch of salt and pepper. Set aside.
Season the salmon with salt and pepper. Heat the remaining oil in a nonstick skillet over medium-high heat. Place the salmon skin-side down, pressing gently for 20 seconds. Cook for 5 minutes, flip, and cook for 3 minutes more until the fish flakes easily. Done when flakes easily and opaque in the center, 145°F.
Fluff the quinoa and toss with the roasted broccoli and remaining lemon juice. Place in a bowl, top with the salmon fillet, and spoon the yogurt dressing over the fish.

Nutrition

Ingredients

Instructions

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