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Prep Time:15 minsTotal Time:15 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:15 minsTotal Time:15 minsServings:4Yield:4 servings
Prep Time:15 mins
Prep Time:
15 mins
Total Time:15 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonsextra-virgin olive oil, divided1 ¼poundsskin-on salmon, preferably wild, cut into 4 portions½teaspoonsalt, divided½teaspoonground pepper, divided2tablespoonsred-wine vinegar1clovegarlic, grated2cupscooked quinoa (see Tip)1cupchopped roasted red bell peppers (from a 12-ounce jar), rinsed¼cupchopped fresh cilantro¼cupchopped toasted pistachios
Cook Mode(Keep screen awake)
Ingredients
3tablespoonsextra-virgin olive oil, divided
1 ¼poundsskin-on salmon, preferably wild, cut into 4 portions
½teaspoonsalt, divided
½teaspoonground pepper, divided
2tablespoonsred-wine vinegar
1clovegarlic, grated
2cupscooked quinoa (see Tip)
1cupchopped roasted red bell peppers (from a 12-ounce jar), rinsed
¼cupchopped fresh cilantro
¼cupchopped toasted pistachios
DirectionsHeat 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.TipsTip: Keep a package of frozen cooked quinoa on hand to add whole grains to dinner in a flash. Shelf-stable packets are a great choice, too, but tend to be higher in sodium, so check the label if that’s a concern for you.Originally appeared: EatingWell Magazine, January/February 2020
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.TipsTip: Keep a package of frozen cooked quinoa on hand to add whole grains to dinner in a flash. Shelf-stable packets are a great choice, too, but tend to be higher in sodium, so check the label if that’s a concern for you.
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.
Tips
Tip: Keep a package of frozen cooked quinoa on hand to add whole grains to dinner in a flash. Shelf-stable packets are a great choice, too, but tend to be higher in sodium, so check the label if that’s a concern for you.
Originally appeared: EatingWell Magazine, January/February 2020
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Nutrition Facts(per serving)481Calories21gFat31gCarbs36gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
