Pan-Seared Lemon Salmon Bowls with Quinoa

Flaky pan-seared salmon with a bright lemon finish, served over protein-rich quinoa and a crisp mixed green salad, creating a balanced and refreshing meal.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy
• Cost: $5.34/serving

Dietary

• Dairy-Free
• Egg-Free
• Nut-Free
• Gluten-Free
• Low-Saturated-Fat
• Low-Sugar
• Low-Cholesterol
• Low-Calorie

Tags

• healthy
• fresh
• grill

Ingredients

• 1.5 pound salmon fillets (skin on or off)
• 3 tablespoon olive oil
• 0.75 teaspoon salt
• 0.375 teaspoon black pepper
• 1 lemon (half sliced for pan-searing, half juiced)
• 1.5 cup quinoa (uncooked)
• 3 cup vegetable broth
• 5 ounce mixed greens
• 0.5 cup cucumber (diced)
• 0.5 cup cherry tomatoes (halved)
• 1 tablespoon fresh lemon juice
• 2 tablespoon fresh dill (chopped, for garnish)

Instructions

1. Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
2. Pat the salmon fillets dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
3. Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Once hot, place the salmon fillets skin-side down (if applicable). Cook for 4-6 minutes, then flip and cook for another 3-5 minutes, or until the salmon is cooked through and flakes easily. Squeeze fresh lemon juice over the cooked salmon and set aside.
4. While the quinoa and salmon cook, prepare the salad. In a large bowl, combine the mixed greens, diced cucumber, and halved cherry tomatoes.
5. In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon fresh lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to make the dressing. Toss the salad with the dressing right before serving.
6. To assemble the bowls, divide the cooked quinoa among 6 serving bowls. Top with a bed of the mixed green salad, then place a salmon fillet on top of each. Garnish with fresh dill if desired.

Notes

Quinoa can be cooked ahead of time and stored in the refrigerator for quick assembly. Add dressing just before serving to keep salad fresh.

Nutrition (per serving)

• Calories: 454
• Protein: 29.3 g
• Carbohydrates: 33.3 g
• Fat: 24.5 g
• Fiber: 4.5 g
• Sodium: 760 mg
• Saturated Fat: 3.5 g
• Sugar: 5.2 g
• Cholesterol: 65 mg