Pan-Seared Lemon-Herb Salmon

Name: Pan-Seared Lemon-Herb Salmon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 salmon fillets (6 ounce each, skin on or off); 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper (freshly ground); 2 tablespoon olive oil (extra virgin); 0.5 lemon (thinly sliced); 1 tablespoon fresh dill (chopped); 0.5 cup quinoa (uncooked); 1 cup water or vegetable broth; 1 cup cucumber (diced); 1 cup Roma tomatoes (diced); 2 tablespoon red onion (thinly sliced); 1 tablespoon fresh parsley (chopped); 1 tablespoon red wine vinegar

Flaky pan-seared salmon fillets seasoned with lemon and herbs, served with fluffy quinoa and a crisp cucumber and tomato salad.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 2
Cuisine: Mediterranean
Difficulty: Easy
Cost: $7.44/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
High-Protein

Ingredients

2 salmon fillets (6 ounce each, skin on or off)
0.5 teaspoon kosher salt
0.25 teaspoon black pepper (freshly ground)
2 tablespoon olive oil (extra virgin)
0.5 lemon (thinly sliced)
1 tablespoon fresh dill (chopped)
0.5 cup quinoa (uncooked)
1 cup water or vegetable broth
1 cup cucumber (diced)
1 cup Roma tomatoes (diced)
2 tablespoon red onion (thinly sliced)
1 tablespoon fresh parsley (chopped)
1 tablespoon red wine vinegar

Instructions

Cook the quinoa: Combine 1/2 cup quinoa with 1 cup water or vegetable broth in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is fluffy. Fluff with a fork. Keep warm.
While quinoa cooks, pat the 2 salmon fillets dry with paper towels. Season both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Heat 1 tablespoon olive oil in a non-stick skillet over medium-high heat. Once hot, add the salmon fillets, skin-side down if applicable. Place 1/2 thinly sliced lemon on top of each fillet.
Cook for 4-6 minutes per side, depending on thickness, until the salmon is flaky and cooked through to your desired doneness. Remove from heat and sprinkle with 1 tablespoon fresh dill.
Prepare the cucumber and tomato salad: In a medium bowl, combine 1 cup diced cucumber, 1 cup diced Roma tomatoes, 2 tablespoons thinly sliced red onion, and 1 tablespoon chopped fresh parsley.
Dress the salad with 1 tablespoon red wine vinegar and 1 tablespoon extra virgin olive oil. Toss gently to combine. Season with a pinch of salt and pepper to taste.
Serve the pan-seared lemon-herb salmon with the cooked quinoa and fresh cucumber and tomato salad.

Notes

You can use dried dill if fresh is unavailable; use 1 teaspoon dried dill instead of 1 tablespoon fresh. Feel free to add a sprinkle of feta cheese to the salad for extra flavor.

Nutrition (per serving)

Calories: 610
Protein: 52.7 g
Carbohydrates: 44.1 g
Fat: 28.5 g
Fiber: 7.8 g
Sodium: 800 mg
Saturated Fat: 5 g
Sugar: 5.1 g
Cholesterol: 130 mg