Pan-Seared Salmon with Citrus Herb Quinoa Salad

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crisp-skinned salmon paired with a bright quinoa salad tossed with fresh herbs and citrus for a light, nourishing meal. This Mediterranean-inspired Easter recipe (gluten free, high protein), ready in about 30 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 490 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.

Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 490 cal/serving
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Ingredients

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Instructions

  1. Step 1: Combine 1 cup rinsed quinoa with 2 cups water in a medium saucepan. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let sit covered for 5 minutes.
  2. Step 2: While quinoa cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Pat dry 4 salmon fillets (6 oz each) and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
  3. Step 3: Place salmon fillets skin-side down in the skillet and sear for 4-5 minutes until the skin is crisp and golden. Flip and cook the other side for 3-4 minutes until the salmon is opaque and flakes easily.
  4. Step 4: In a large bowl, fluff the cooked quinoa with a fork and stir in 2 tbsp olive oil, 3 tbsp freshly squeezed lemon juice, 1 tsp orange zest, 1 minced garlic clove, 1/4 cup chopped fresh parsley, 2 tbsp chopped fresh mint, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
  5. Step 5: Serve the pan-seared salmon over a bed of the citrus herb quinoa salad while warm.

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