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.