This Skillet Salmon Recipe With Roasted Red Pepper Quinoa Is a Double Dose of Protein (8 Ingredients, 30 Minutes) by Jan Mostrom
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We love salmon at our house but I get bored easily, so I’m always on the lookout for new ways to cook salmon. This skillet salmon recipe with roasted red pepper quinoa is so delicious and easy to make. We liked the high-protein seafood recipe so much I’ve already made it twice in two weeks!
Quinoa is a complete protein and lower on the glycemic index, so I love using the grain in my favorite recipes. (Check out even more health benefits of quinoa.) You can cook quinoa ahead of time, but for this recipe you want it warm so making it while cooking the salmon works out just fine. I really like the addition of cilantro for the fresh and herbal taste, and the crunch of toasted pistachios with the red peppers mixed into the quinoa.
To make this delicious Mediterranean Diet-inspired salmon recipe you only need eight simple ingredients. Here is your short gluten-free shopping list: fresh salmon filets, extra-virgin olive oil, red wine vinegar, fresh garlic, quinoa, a jar of roasted red peppers, fresh cilantro and pistachios. Check out the health benefits of salmon, the health benefits or red peppers and the health benefits of pistachios.
Serve this moist and juicy salmon with the roasted red pepper quinoa for lunch or dinner. You can add whatever side dish you like. I served mine with baked lemon broccoli for a complete high-protein meal we all loved – and felt good about eating.
Cuisine: Mediterranean / American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
- 3 tablespoons extra virgin olive oil (divided)
- 4 salmon filets, skin on (about 6 ounces each)
- 2 tablespoons red wine vinegar
- 2 cloves garlic, grated or minced
- 3/4 cup uncooked quinoa, cooked according to package directions
- 1 cup roasted red peppers (from a 12-ounce jar), rinsed and chopped
- 1/2 cup fresh cilantro, chopped
- 1/3 cup pistachios, whole or roughly chopped (toasted, if desired)
Here's how to make it:
- Heat 1 tablespoon of olive oil in a large skillet on medium-high heat. Use a paper towel to pat the salmon filets dry and sprinkle them with salt and pepper. Place the filets in the pan with the skin side up and cook for 3 to 4 minutes.
- Flip the salmon and cook the skin side for another 2 minutes, or until the filets are just cooked through. (The USDA recommends cooking fish to 145 degrees F internal temperature on a food thermometer.) Place the cooked filets on a plate.
- Toast your pistachios, if desired, in a frying pan on medium heat for about 5 minutes. Make sure to stir to avoid burning them. Set aide.
- In a medium bowl add 2 tablespoons of olive oil, a pinch of salt and pepper, the red wine vinegar and garlic. Mix well.
- Add the quinoa, cilantro, roasted red peppers and pistachios to the dressing and toss gently to combine.
- Serve the salmon on top of the quinoa. Enjoy! Store any leftovers in an airtight container in the fridge.
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