Citrus-Herb Salmon with Garlic Quinoa

Citrus-Herb Salmon with Garlic Quinoa

Flaky, pan-seared salmon seasoned with a bright lemon-herb blend, served alongside fluffy garlic quinoa and tender steamed broccoli for a complete, quick, and nutrient-dense meal.

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Ingredients

Instructions

  1. Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the rinsed quinoa, 3 cups chicken broth, 2 cloves minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Remove from heat and let sit, covered, for 5 minutes.
  2. While the quinoa cooks, pat the salmon fillets dry with paper towels. Season both sides with the remaining 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once shimmering, add the salmon fillets, skin-side down if applicable. Cook for 4-5 minutes per side, or until cooked through and easily flakes with a fork. Squeeze half of the lemon juice over the salmon during the last minute of cooking. Remove salmon from skillet and set aside.
  3. Place the broccoli florets in a microwave-safe bowl with 2 tablespoons water, or use a steamer basket over boiling water. Microwave on high for 3-5 minutes, or steam for 5-7 minutes, until bright green and tender-crisp. Drain any excess water.
  4. Once the quinoa has rested, fluff it with a fork and stir in the remaining 2 cloves minced garlic, chopped fresh parsley, and the juice from the remaining half lemon. Taste and adjust seasoning if needed.
  5. Serve the citrus-herb salmon immediately alongside the garlic quinoa and steamed broccoli. Garnish with fresh lemon slices, if desired.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a skillet.

Nutrition (per serving)