Pan-Seared Salmon with Citrus and Herb Quinoa Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Golden pan-seared salmon served over a bright quinoa salad tossed with fresh herbs, citrus, and crunchy vegetables. This mediterranean-inspired seafood ready in about 35 minutes pairs salmon fillets, quinoa, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

★ 4.1 (13 ratings) Prep: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan, bring 2 cups water to a boil. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and fluff with a fork.
  2. Step 2: While quinoa cooks, heat 2 tbsp extra virgin olive oil in a large nonstick skillet over medium-high heat. Season 4 salmon fillets with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder.
  3. Step 3: Place salmon fillets skin-side down in the hot skillet and cook for 5-6 minutes without moving until skin is crisp. Flip and cook for 3 more minutes until salmon is opaque and flakes easily.
  4. Step 4: In a large bowl, combine cooked quinoa, 1 large peeled grapefruit segmented, 1 medium diced cucumber, 1/4 cup chopped fresh parsley, and 2 tbsp chopped fresh mint. Drizzle with 1 tbsp extra virgin olive oil, 2 tbsp freshly squeezed lemon juice, and season with 1/2 tsp salt and 1/4 tsp black pepper. Toss gently.
  5. Step 5: Serve salmon fillets on a bed of the citrus herb quinoa salad immediately.

Frequently asked questions

How long does Pan-Seared Salmon with Citrus and Herb Quinoa Salad take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Salmon with Citrus and Herb Quinoa Salad?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Seared Salmon with Citrus and Herb Quinoa Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Salmon with Citrus and Herb Quinoa Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Salmon with Citrus and Herb Quinoa Salad?

Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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