Pan-Seared Salmon with Lemon-Herb Quinoa
Ingredients
- 4 fillets (5 oz each)salmon fillets (skin-on)
- 1 cupquinoa
- 2 cupsvegetable broth
- 1lemon
- 3 tablespoonsfresh dill
- 2 clovesgarlic
- 3 tablespoonsolive oil
- ·salt
- ·black pepper
Prep
- 01
Mince 2 garlic cloves.
- 02
Chop 3 tablespoons fresh dill.
- 03
Cut 1 lemon into wedges and have 1 tablespoon lemon juice ready.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, place salmon skin-side up and sear for 4 minutes until the skin is crispy and golden. Flip and cook 3 more minutes until just cooked through (internal temp 145°F). Transfer to a plate.
- 02
In the same skillet, add 1 tablespoon olive oil and sauté minced garlic for 30 seconds until fragrant.
- 03
Pour in quinoa and toast for 1 minute, stirring constantly.
- 04
Add vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 13 minutes until quinoa is tender and liquid is absorbed.
- 05
Remove from heat. Fluff with a fork and stir in chopped dill, juice of 1 lemon, and a pinch of salt and pepper.
- 06
Nestle salmon fillets back into the quinoa, top with lemon wedges, and serve immediately.
Spice Tips
For warmth, add a pinch of red pepper flakes or smoked paprika to the quinoa. A dash of Dijon mustard stirred into the broth adds subtle tang and complexity.
Skin-on salmon crisps beautifully and adds flavor. If using skinless fillets, reduce the initial sear to 3 minutes per side. Leftovers keep in the fridge for 2 days.