Pan-seared salmon with lemon-herb quinoa salad

Here’s a recipe for Pan-Seared Salmon with Lemon-Herb Quinoa Salad, including prep and cooking instructions, ingredients, and tips for perfect execution.

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🐟 Pan-Seared Salmon with 🍋 Lemon-Herb Quinoa Salad

👩‍🍳 Servings:

Serves 2 (easily scalable)

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📝 Ingredients

For the Pan-Seared Salmon:

• 2 salmon fillets (skin-on, ~6 oz each)

• Salt and black pepper, to taste

• 1 tablespoon olive oil

• 1 tablespoon butter (optional, for basting)

• 1 garlic clove (smashed)

• 2 lemon slices (optional, for garnish or flavoring during cooking)

For the Lemon-Herb Quinoa Salad:

• 1 cup quinoa (rinsed)

• 2 cups water or vegetable broth

• 1/2 teaspoon salt

• 1/2 cup chopped cucumber

• 1/2 cup cherry tomatoes, halved

• 1/4 cup red onion, finely chopped

• 1/4 cup fresh parsley, chopped

• 2 tablespoons fresh dill or mint (or a mix), chopped

• 2 tablespoons olive oil

• 2 tablespoons fresh lemon juice

• 1 teaspoon lemon zest

• Salt and pepper, to taste

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🍳 Instructions

1. Prepare the Quinoa:

1. Rinse quinoa under cold water (this removes bitterness).

2. In a medium saucepan, add quinoa, salt, and water (or broth).

3. Bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes or until liquid is absorbed.

4. Turn off heat, fluff with a fork, and let it cool slightly.

2. Make the Lemon-Herb Salad:

1. In a large mixing bowl, combine cooled quinoa with cucumber, cherry tomatoes, red onion, parsley, and dill/mint.

2. Add olive oil, lemon juice, and zest.

3. Season with salt and pepper to taste. Toss to combine.

4. Let sit for 10–15 minutes for flavors to meld. Chill if desired.

3. Pan-Sear the Salmon:

1. Pat dry the salmon fillets with paper towels. Season both sides with salt and pepper.

2. Heat a skillet (preferably cast iron or stainless steel) over medium-high heat.

3. Add olive oil. Once shimmering, place salmon skin-side down in the pan.

4. Do not move the salmon for 4–5 minutes to get crispy skin.

5. Reduce heat to medium. Add butter and smashed garlic (and lemon slices if using).

6. Flip the salmon and cook for another 2–3 minutes, or until desired doneness.

7. Baste with butter using a spoon for extra flavor (optional).

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🍽️ To Serve:

• Plate a generous scoop of the lemon-herb quinoa salad.

• Top with or place the seared salmon alongside.

• Garnish with lemon wedges and extra herbs if desired.

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🔥 Tips for Success:

• Crispy skin: Ensure the pan is hot and the fish is dry before searing.

• Don’t overcrowd the pan: Cook in batches if needed.

• Make ahead: Quinoa salad can be made a day ahead for deeper flavor.

• Add-ins: Crumbled feta or avocado make great additions to the salad.