Salmon with Roasted Red Pepper Quinoa Salad
2020, Eating Well, salmon, steelhead, Velik Favorites
Prep Time: 15 mins Cook Time: 15 mins Servings: Servings: 4 Source: eatingwell.com
3 tablespoons extra-virgin olive oil, divided
1 ¼ pounds skin-on salmon, preferably wild, cut into 4 portions
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
2 tablespoons red-wine vinegar
1 clove garlic, grated
2 cups cooked quinoa (see Tip)
1 cup chopped roasted red bell peppers (from a 12-ounce jar), rinsed
¼ cup chopped fresh cilantro
¼ cup chopped toasted pistachios
This zesty quinoa salad is delicious all on its own, with some serious Mediterranean flair. Make a double batch for lunches later in the week.
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.
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.
WW SmartPoints = 7 Blue, 11 Green, 4 Purple
481 calories; 21 g total fat; 3.4 g saturated fat; 66 mg cholesterol; 707 mg sodium. 774 mg potassium; 31 g carbohydrates; 3.5 g fiber; 1 g sugar; 35.8 g protein; 1161 IU vitamin a iu; 6 mg vitamin c; 59 mcg folate; 99 mg calcium; 3 mg iron; 109 mg magnesium