Pan-Seared Salmon with Lemon Herb Quinoa

Flaky pan-seared salmon served atop fluffy lemon-herb quinoa with a side of steamed green beans.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: American
• Difficulty: Easy
• Cost: $7.19/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• Gluten-Free
• Dairy-Free
• Pescatarian
• Low-Sugar
• High-Protein
• Kosher
• Halal

Tags

• budget-friendly
• fresh
• healthy
• quick

Ingredients

• 0.75 cup quick-cook quinoa (uncooked)
• 1.5 cup vegetable broth
• 1 tablespoon fresh parsley (chopped)
• 1 tablespoon olive oil
• 0.75 pound salmon fillets
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 0.5 lemon (juice of)
• 6 ounce fresh green beans (trimmed)

Instructions

1. Combine the quick-cook quinoa and vegetable broth in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 10-15 minutes, or until all liquid is absorbed and quinoa is fluffy.
2. While quinoa cooks, heat the olive oil in a large non-stick skillet over medium-high heat. Season the salmon fillets on both sides with kosher salt and black pepper.
3. Once the skillet is hot, place the salmon fillets skin-side down (if applicable) in the skillet. Sear for 4-6 minutes per side, depending on thickness, until cooked through and flaky. The internal temperature should reach 145°F (63°C).
4. Steam the fresh green beans for 3-5 minutes, until tender-crisp.
5. Once the quinoa is cooked, fluff with a fork and stir in the chopped fresh parsley and lemon juice.
6. Serve the pan-seared salmon with the lemon herb quinoa and steamed green beans.

Notes

Do not overcook the salmon to keep it tender and moist. A meat thermometer can help ensure perfect doneness.

Nutrition (per serving)

• Calories: 480
• Protein: 42.5 g
• Carbohydrates: 38.9 g
• Fat: 19.5 g
• Fiber: 7.5 g
• Sodium: 780 mg
• Saturated Fat: 3.8 g
• Sugar: 3 g
• Cholesterol: 105 mg