Cook at home

Lemon Herb Salmon Quinoa Bowl

Pan-seared salmon over fluffy quinoa with cucumber, tomato and a bright lemon-olive oil dressing.

Ingredients

• 12 oz salmon, skin removed, 2 fillets
• 1/2 cup quinoa
• 2 tbsp olive oil
• 1 lemon, juiced and zested
• 1 cup cucumber, diced
• 1 cup cherry tomato, halved
• 2 tbsp fresh parsley, chopped
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Steps

1. Rinse the quinoa, then simmer it in 1 cup of water, covered, for 15 minutes. Fluff with a fork and let it stand 5 minutes.
2. Whisk 1 tablespoon of the olive oil with the lemon juice, lemon zest, garlic, parsley and half the salt to make the dressing.
3. Pat the salmon dry and season with the remaining salt and the pepper. Heat the remaining olive oil in a skillet over medium-high heat.
4. Sear the salmon 4 minutes per side, until it flakes easily and reaches 145 F (63 C) inside.
5. Divide the quinoa between two bowls, add the cucumber and tomatoes, top with the salmon and spoon the dressing over everything.