Pan-Roasted Salmon with Citrus-Infused Quinoa and Arugula

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Salmon fillets pan-roasted to a crisp finish paired with fluffy quinoa brightened by orange zest and fresh arugula for a light, flavorful dish. This Mediterranean-inspired seafood recipe (gluten free), ready in about 30 minutes, pairs salmon fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 (6 oz each) salmon fillets
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 3/4 cup, rinsed quinoa
• 1 1/2 cups water
• 1 tsp orange zest
• 2 tbsp fresh orange juice
• 2 cups arugula
• 2 tbsp toasted sliced almonds

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Instructions

1. Step 1: Rinse 3/4 cup quinoa under cold water until water runs clear. Combine quinoa and 1 1/2 cups water in a medium saucepan and bring to a boil over high heat.
2. Step 2: Reduce heat to low, cover, and simmer quinoa for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and stir in 1 tsp orange zest and 2 tbsp fresh orange juice.
3. Step 3: Meanwhile, pat 2 salmon fillets dry and season evenly with 1 tsp salt and 1/2 tsp black pepper.
4. Step 4: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add salmon fillets skin-side down and cook for 5-6 minutes until the edges are crispy and the skin releases easily from the pan.
5. Step 5: Flip salmon and cook for an additional 3-4 minutes until salmon is opaque and flakes easily.
6. Step 6: Toss 2 cups fresh arugula with the cooked quinoa and divide onto plates. Top each with a salmon fillet and sprinkle 2 tbsp toasted sliced almonds over the dish before serving.