Salmon With Roasted Red Pepper Quinoa Salad
Recipe: #36109
December 18, 2020
Categories: Salmon, Quinoa, Pacific Northwest, Gluten-Free, Kosher, No Eggs, Non-Dairy, more
"This is out of the January/February 2020 Eating Well magazine...The quinoa salad is delicious on it's own...make a double batch for for lunches later in the week..."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (299.4 g)
- Calories 460
- Total Fat - 23.5 g
- Saturated Fat - 3.7 g
- Cholesterol - 75.1 mg
- Sodium - 491.2 mg
- Total Carbohydrate - 24.6 g
- Dietary Fiber - 4.2 g
- Sugars - 3 g
- Protein - 36.3 g
- Calcium - 43.8 mg
- Iron - 2.6 mg
- Vitamin C - 48.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
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.
Step 2
Meanwhile, whisk the remaining 2 tablespoon 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 over the salad.
Tips
No special items needed.
1 Reviews
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