Pan-Seared Salmon with Garlic Butter and Lemon Herb Quinoa
Tender pan-seared salmon fillets topped with a garlic butter sauce, served over fluffy lemon and parsley quinoa for a light, flavorful dinner. This mediterranean-inspired seafood (gluten free) ready in about 30 minutes pairs (6 oz each) salmon fillets, skin on, olive oil, unsalted butter 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.
Ingredients
- 4 (6 oz each) salmon fillets, skin on
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 3 cloves garlic cloves, minced
- 1 cup quinoa, rinsed
- 2 cups low-sodium chicken broth
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 1/4 cup fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Rinse 1 cup quinoa under cold water and drain. In a medium saucepan, bring 2 cups low-sodium chicken broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes until all liquid is absorbed and quinoa is fluffy.
- Step 2: While quinoa cooks, heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Season 4 salmon fillets with 1 tsp salt and 1/2 tsp black pepper. Place salmon skin-side down and sear for 5-6 minutes until the skin is crisp.
- Step 3: Flip the salmon and cook for an additional 3-4 minutes until the salmon flakes easily with a fork. Remove salmon from skillet and keep warm.
- Step 4: In the same skillet, melt 3 tbsp unsalted butter over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant but not browned. Remove from heat.
- Step 5: Fluff the cooked quinoa with a fork and stir in 1 tsp lemon zest, 2 tbsp lemon juice, and 1/4 cup chopped fresh parsley. Adjust seasoning with salt if needed.
- Step 6: Serve the salmon fillets over a bed of lemon herb quinoa and drizzle with the garlic butter sauce.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Salmon with Garlic Butter and Lemon Herb Quinoa 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 Garlic Butter and Lemon Herb Quinoa?
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 Garlic Butter and Lemon Herb Quinoa?
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 Garlic Butter and Lemon Herb Quinoa 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 Garlic Butter and Lemon Herb Quinoa 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.
