Pan-Seared Lemon Garlic Salmon with Warm Quinoa Salad

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

A quick pan-seared salmon with a bright lemon garlic sauce, served over a warm quinoa salad tossed with fresh herbs and vegetables. This Mediterranean-inspired seafood recipe (gluten free), ready in about 30 minutes, pairs salmon fillets, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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

• 4 pieces, 6 oz each salmon fillets
• 3 tbsp olive oil
• 4, minced garlic cloves
• 3 tbsp lemon juice
• 1 cup, rinsed quinoa
• 2 cups water
• 1 cup, halved cherry tomatoes
• 1 cup, diced cucumber
• 1/4 cup, chopped fresh parsley
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper

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Instructions

1. Step 1: Rinse 1 cup quinoa under cold water; combine with 2 cups water in a medium pot. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
2. Step 2: While quinoa cooks, pat dry 4 salmon fillets and season each with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat.
3. Step 3: Place salmon fillets skin-side down in the skillet and cook for 4-5 minutes until edges are crispy and skin releases easily. Flip and cook for 3 more minutes until salmon is just cooked through.
4. Step 4: Remove salmon from skillet and set aside. In the same skillet, add 1 tbsp olive oil and 4 minced garlic cloves. Sauté over medium heat for 1 minute until fragrant but not browned.
5. Step 5: Stir in 3 tbsp lemon juice and cook for 30 seconds to warm the sauce.
6. Step 6: In a large bowl, combine cooked quinoa, 1 cup halved cherry tomatoes, 1 cup diced cucumber, 1/4 cup chopped fresh parsley, and remaining 1/2 tsp salt and 1/4 tsp black pepper. Toss gently to mix.
7. Step 7: Serve each salmon fillet on a bed of warm quinoa salad, spooning lemon garlic sauce over the top.