Salmon With Roasted Red Pepper Quinoa Salad

4
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"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 recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

Related

ellie

We enjoyed this dish. the only change I made was using parsley instead of the cilantro -- both salad and fish were very good. Thanks for sharing!

review by:
(9 Jan 2021)