Salmon with Roasted Red Pepper Quinoa Salad

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.

By Adam Dolge​
Ingredients
  • 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

Nutrition Facts
​Serving Size: 4 oz salmon and 3/4 cup quinoa
​
Per Serving: 481 calories; protein 35.8g; carbohydrates 31g; dietary fiber 3.5g; sugars 1.4g; fat 21g; saturated fat 3.4g; cholesterol 66.3mg; vitamin a iu 1160.7IU; vitamin c 5.6mg; folate 59.1mcg; calcium 99.4mg; iron 2.8mg; magnesium 108.6mg; potassium 774.4mg; sodium 707mg.
​Directions
  • 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 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.