Pan-Seared Salmon with Citrus Herb Vinaigrette and Quinoa Salad

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

This vibrant salmon dish pairs pan-seared fillets with a zesty citrus herb vinaigrette and a refreshing quinoa salad packed with fresh vegetables. This mediterranean-inspired seafood (gluten free) ready in about 35 minutes pairs olive oil, rinsed quinoa, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Prep: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring 2 cups water to a boil in a medium saucepan. 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: In a large bowl, combine the cooked quinoa with 1 diced cucumber, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh parsley.
  3. Step 3: Whisk together 3 tbsp fresh lemon juice, 2 tbsp fresh orange juice, 1 tsp honey, 1 tsp Dijon mustard, 1 tsp salt, and 1/2 tsp black pepper to make the vinaigrette. Pour over the quinoa salad and toss gently to combine.
  4. Step 4: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 4 salmon fillets with salt and pepper. Place skin-side down and cook for 4-5 minutes until crisp and golden, then flip and cook an additional 3-4 minutes until salmon is just cooked through.
  5. Step 5: Serve the salmon fillets atop the quinoa salad, spooning any pan juices over the fish for extra flavor.

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Frequently asked questions

How long does Pan-Seared Salmon with Citrus Herb Vinaigrette and 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 Herb Vinaigrette and Quinoa Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

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

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

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