Pan-Seared Salmon with Herb Quinoa and Roasted Root Vegetables
Ingredients
- 4 fillets (6 ounces each)salmon fillets (skin-on)
- 1 cupquinoa
- 2 cupsvegetable broth
- 2 mediumcarrot
- 2 mediumparsnip
- 4 tablespoonsolive oil
- ·salt
- ·black pepper
- ·fresh thyme
- ·fresh parsley
- 1lemon
Prep
- 01
Peel and cut 2 medium carrots and 2 medium parsnips into 1-inch chunks.
- 02
Chop about 2 tablespoons fresh parsley and 1 tablespoon fresh thyme leaves.
- 03
Cut lemon into wedges.
Method
- 01
Preheat oven to 425°F. Toss carrot and parsnip chunks with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
- 02
Meanwhile, bring vegetable broth to a boil in a saucepan. Add quinoa, stir, and reduce heat to low. Cover and simmer for 15 minutes until liquid is absorbed. Remove from heat and let sit 5 minutes, then fluff with a fork.
- 03
Pat salmon fillets dry with paper towels. Season both sides with salt and pepper.
- 04
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, place salmon skin-side up and cook 4 minutes without moving. Flip and cook 3 more minutes until the center is opaque and flakes easily.
- 05
Stir chopped parsley and thyme into the cooked quinoa. Squeeze fresh lemon juice over the salmon. Divide quinoa and roasted vegetables among four plates and top each with a salmon fillet. Serve immediately.
Spice Tips
For warmth, add a pinch of smoked paprika or cayenne to the roasted vegetables before cooking. A dash of garlic powder or cumin brings earthiness. For brightness, finish with a squeeze of fresh lemon juice or a sprinkle of Dijon mustard on the side.
Salmon skin-on prevents drying and crisps beautifully. For a creamier quinoa, stir in a splash of olive oil after fluffing. Roasted vegetables can be prepped up to 2 hours ahead.