Skillet Seared Salmon and Quinoa with Radish Salad
Quick to make and delicious to eat, this dinner is sure to be a favorite any night of the week.
Ingredients
- 4 filets filets of salmon 3-ounces per filet
- 3 cups quinoa cooked
- 1 Tablespoon olive oil
- 1 lemon cut in half
- 2 Tablespoons vinaigrette dressing
- 8 cups kale cut or torn into bite-sized pieces
- 1 cup sliced radishes
- Salt and pepper to taste
Instructions
- Heat a large iron skillet over high heat. Turn down to medium when hot. Add the olive oil. Toast the quinoa then move it to the side.
- Add the salmon skin-side down. Sear briefly, then add the lemon halves before moving the skillet to a 350-degree oven.
- Bake the fish and quinoa until the fish is done, about 20-25 minutes. The fish is done when it is no longer translucent in the center and it flakes with a fork.
- Meanwhile, toss the kale and radishes with the vinaigrette dressing. Place the kale salad with radishes on one half of a large bowl or plate.
- Once the salmon is cooked, remove the pan from the oven. Place the quinoa in the other half of the large bowl or plate next to the kale and radish salad. Top the quinoa with the salmon and garnish with sliced roasted lemons.
Notes
Chef's Tips: You can also use brown rice in place of quinoa.
Nutrition Facts: each salmon dinner is about 2 cups: 605 calories, 19g fat, 3g saturated fat, 0g trans fat, 117mg cholesterol, 637mg sodium, 51g carbohydrate, 7g fiber, 2g sugars, 63g protein.
Copyright foodandhealth.com, reprinted with permission.