This zesty quinoa salad is delicious all on its own, with inspiration from the Mediterranean. Make a double batch for lunches later in the week.
Salmon with Roasted Red Pepper Quinoa Salad Recipe
This zesty quinoa salad is delicious all on its own, with inspiration from the Mediterranean. Make a double batch for lunches later in the week.
Ingredients
- 3 tablespoons extra-virgin olive oil divided
- 1 ¼ pounds skin-on salmon preferably wild, cut into 4 portions
- ½ teaspoon salt divided
- ½ teaspoon ground pepper divided
- 2 tablespoons red-wine vinegar
- 1 clove garlic grated
- 2 cups cooked quinoa
- 1 cup chopped roasted red bell peppers (from a 12-ounce jar), rinsed
- ¼ cup chopped fresh cilantro
- ¼ cup chopped toasted pistachios
Instructions
- Heat 1 tablespoon oil in a large nonstick or cast-iron skillet over medium-high heat. Pat salmon dry and sprinkle the flesh with 1/4 teaspoon each salt and pepper. Add to the pan, skin-side up, and cook until lightly browned, 3 to 4 minutes. Turn and cook until it’s just cooked through and flakes easily with a fork, 1 to 2 minutes more. Transfer to a plate.
- Meanwhile, whisk the remaining 2 tablespoons oil, 1/4 teaspoon each salt and pepper, vinegar and garlic in a medium bowl. Add quinoa, peppers, cilantro and pistachios; toss to combine. Serve the salmon with the salad.
Notes
Tip: Keep a package of frozen cooked quinoa on hand to add whole grains to dinner in a flash. Shelf-stable packets are a great choice, too, but tend to be higher in sodium, so check the label if that’s a concern for you.
