Pan-Seared Salmon with Citrus Herb Quinoa Salad

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

Crisp-skinned salmon paired with a bright quinoa salad tossed with fresh herbs and citrus for a light, nourishing meal. This mediterranean-inspired easter (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.

★ 4.2 (13 ratings) 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.

Frequently asked questions

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

Total time is about 30 minutes (10 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 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 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 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.

Is Pan-Seared Salmon with Citrus Herb Quinoa Salad gluten free?

Yes — this recipe is tagged gluten free, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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