Pan-Seared Salmon with Red Pepper Coulis and Herbed Quinoa

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

Tender pan-seared salmon served over fluffy herbed quinoa with a vibrant and smooth red pepper coulis that adds color and depth. This mediterranean-inspired seafood (gluten free) ready in about 35 minutes pairs 6 oz each, skin on salmon fillets, rinsed quinoa, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium saucepan, bring 2 cups water and 1 tsp salt to a boil. 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 stir in 2 tbsp chopped fresh parsley and 1 tbsp olive oil.
  2. Step 2: Meanwhile, place 3 large roasted and peeled red bell peppers, 2 minced garlic cloves, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper into a blender. Blend until smooth to create the red pepper coulis; set aside.
  3. Step 3: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat. Pat dry 4 salmon fillets with skin on and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
  4. Step 4: Place salmon fillets skin-side down in the hot skillet and cook for 5-6 minutes without moving until the skin is crisp and golden. Flip and cook for another 3-4 minutes until salmon reaches an internal temperature of 125°F for medium-rare.
  5. Step 5: To serve, spoon herbed quinoa onto plates, place a salmon fillet on top, and drizzle generously with red pepper coulis.

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Frequently asked questions

How long does Pan-Seared Salmon with Red Pepper Coulis and Herbed Quinoa take to make?

Total time is about 35 minutes (10 min prep + 25 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 Red Pepper Coulis and Herbed 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 rinsed quinoa from drying out.

Can I substitute ingredients in Pan-Seared Salmon with Red Pepper Coulis and Herbed 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 Red Pepper Coulis and Herbed 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 Red Pepper Coulis and Herbed 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.

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