Pan-Seared Salmon with Citrus-Herb Quinoa Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A vibrant and healthy seafood dish featuring crispy pan-seared salmon served atop a refreshing quinoa salad tossed with citrus and fresh herbs. This healthy bowls (gluten free, high protein) ready in about 30 minutes pairs salmon fillets, olive oil, salt 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 pieces (6 oz each) salmon fillets
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup quinoa
• 2 cups water
• 1 medium, zested and juiced orange
• 1 medium, juiced lemon
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/2 medium, diced cucumber
• 1/4 small, finely chopped red onion

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water until water runs clear. In a medium saucepan, combine quinoa with 2 cups water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let cool slightly.
2. Step 2: While quinoa cooks, pat dry 2 salmon fillets (6 oz each). Season both sides evenly with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a non-stick skillet over medium-high heat until shimmering.
3. Step 3: Place salmon fillets skin-side down in the skillet and cook for 4-5 minutes until the edges are crispy and golden. Flip carefully and cook for another 3-4 minutes until salmon is just cooked through but still moist inside. Remove from skillet and keep warm.
4. Step 4: In a large mixing bowl, combine cooked quinoa, 1/4 cup chopped parsley, 1/4 cup chopped mint, 1/2 diced cucumber, and 1/4 finely chopped red onion. Add zest and juice of 1 orange and juice of 1 lemon. Toss gently until ingredients are evenly mixed and salad is bright and fragrant.
5. Step 5: Serve each salmon fillet atop a generous bed of the citrus-herb quinoa salad, drizzling any pan juices over the top for extra flavor.