Name: Pan-Seared Salmon with Warm Quinoa & Roasted Root Vegetables
Prep time: 15 min
Cook time: 25 min
Yield: 4 servings
Ingredients: 4 fillets (6 ounces each) salmon fillets; 1 cup quinoa; 2 cups vegetable broth; 3 medium carrot; 2 medium parsnip; 3 tablespoons olive oil; 3 cloves garlic; 1 tablespoon fresh thyme; 1 tablespoon Dijon mustard; 1 whole lemon; salt; black pepper

Pan-Seared Salmon with Warm Quinoa & Roasted Root Vegetables

weeknighthealthyquick

15 minPrep25 minCook4Serves

Ingredients

4 fillets (6 ounces each)salmon fillets (skin-on)
1 cupquinoa
2 cupsvegetable broth
3 mediumcarrot
2 mediumparsnip
3 tablespoonsolive oil
3 clovesgarlic
1 tablespoonfresh thyme
1 tablespoonDijon mustard
1 wholelemon
·salt
·black pepper

Prep

01
Peel and dice 3 medium carrots into roughly 1-inch chunks.
02
Peel and dice 2 medium parsnips into roughly 1-inch chunks.
03
Mince 3 garlic cloves.
04
Halve 1 lemon and set aside for serving.

Method

01
Preheat oven to 425°F. On a large sheet pan, toss the diced carrots and parsnips with 1 tablespoon olive oil, salt, and pepper. Roast for 20 minutes until caramelized and tender.
02
While vegetables roast, bring the vegetable broth to a boil in a medium saucepan. Add quinoa, stir, then reduce heat to low and cover. Simmer for 15 minutes until the liquid is absorbed and you see the germ ring around each grain. Fluff with a fork.
03
Pat salmon fillets dry with paper towels and season both sides with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, place salmon skin-side up in the pan. Cook for 4 minutes without moving, until the skin is crispy and golden.
04
Flip salmon skin-side down and cook 2 to 3 minutes more until the flesh is opaque and flakes easily at the thickest part.
05
Divide the cooked quinoa among four bowls. Top with roasted vegetables, then a salmon fillet. Drizzle each fillet with a small dollop of Dijon mustard and a squeeze of fresh lemon juice. Garnish with fresh thyme and a lemon wedge.

Spice Tips

For warmth, add a pinch of smoked paprika or cayenne to the roasted vegetables before baking. A tiny shake of red pepper flakes scattered on the salmon brightens its richness. Fresh dill or tarragon stirred into the warm quinoa adds herbal depth.

Make ahead: dice and store carrots and parsnips in separate containers in the fridge up to 1 day ahead. The entire meal comes together in under 40 minutes once you start cooking. Salmon pairs beautifully with the earthy sweetness of roasted root vegetables and the nutty texture of quinoa.