Pan-Seared Lemon-Herb Salmon

Pan-Seared Lemon-Herb Salmon

Flaky salmon fillets with a golden, crispy crust, seasoned with fresh lemon and herbs, served with a vibrant quinoa pilaf and tender roasted asparagus.

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Ingredients

Instructions

  1. Rinse quinoa under cold water and drain well. In a medium saucepan, combine rinsed quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed and quinoa is fluffy. Fluff with a fork and set aside.
  2. Preheat oven to 400°F. On a baking sheet, toss asparagus with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Roast for 10-12 minutes, until tender-crisp.
  3. Pat salmon fillets dry with paper towels. Season with remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper.
  4. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Once hot, place salmon fillets skin-side down (if applicable) and sear for 4-5 minutes, until skin is crispy and golden.
  5. Flip salmon, then transfer the skillet to the preheated oven. Bake for 5-8 minutes, or until salmon is cooked through and flakes easily with a fork.
  6. Remove salmon from oven, squeeze fresh lemon juice over each fillet, and sprinkle with chopped fresh dill.
  7. Serve immediately with the quinoa pilaf and roasted asparagus.

Notes

For even cooking, ensure your salmon fillets are roughly the same thickness. Don't overcrowd the pan when searing the salmon, cook in batches if necessary.

Nutrition (per serving)