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Salmon with Roasted Red Pepper Quinoa Salad


This zesty quinoa salad is delicious all on its own, with some serious Mediterranean flair. Make a double batch for lunches later in the week.
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This zesty quinoa salad is delicious all on its own, with some serious Mediterranean flair. Make a double batch for lunches later in the week. ...

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Cook time30 minYield4 serving


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
  • 1 cup chopped roasted red bell peppers (from a 12-ounce jar), rinsed
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped toasted pistachios

Cooking guidelines

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.


  • Chef: Adela
  • Published:

Category: Fish meat

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