salmon with roasted red pepper quinoa salad
Salmon
Salmon with Roasted Red Pepper Quinoa Salad
This zesty quinoa salad is delicious all on its own, with inspiration from the Mediterranean. Make a double batch for lunches later in the week.
Ingredients:
- 3 tablespoons extra-virgin olive oil, divided
- 1 ¼ pounds skin-on salmon, preferably wild, cut into 4 portions
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 2 tablespoons red-wine vinegar
- 1 clove garlic, grated
- 2 cups cooked quinoa (see tip)
- 1 cup chopped roasted red bell peppers (from a 12-ounce jar), rinsed
- ¼ cup chopped fresh cilantro
- ¼ cup chopped toasted pistachios
Directions:
- Heat 1 tablespoon oil in a large nonstick or cast-iron skillet over medium-high heat. Pat salmon dry and sprinkle the flesh with 1/4 teaspoon each salt and pepper. Add to the pan, skin-side up, and cook until lightly browned, 3 to 4 minutes. Turn and cook until it's just cooked through and flakes easily with a fork, 1 to 2 minutes more. Transfer to a plate.
- Meanwhile, whisk the remaining 2 tablespoons oil, 1/4 teaspoon each salt and pepper, vinegar and garlic in a medium bowl. Add quinoa, peppers, cilantro and pistachios; toss to combine. Serve the salmon with the salad.
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