Homemade Method

Seared Lemon Salmon with Rainbow Veggies & Quinoa

Blog post

Prep time: 20 minutes

Cook time: 15 minutes

Serves: 4

Salmon is one of the most nutritious foods on the planet, and an excellent way to provide your body with protein and omega 3-fatty acids. These healthy fats can help reduce high blood pressure, cholesterol and reduce your risk for heart attacks. 

Salmon is also high in protein which can support healthy weight loss by making you feel satisfied. 

We’re topping our salmon with a simple squeeze of lemon, and serving it alongside colorful vegetables and whole grains. These will help boost immunity, aid digestion, and balance blood sugar levels. What more could we ask for? So enjoy this easy, quick & nourishing dinner or lunch.

Print Recipe

Seared Lemon Salmon with Rainbow Veggies & Quinoa

  • Prep time: 20 minutes
  • Cook time: 15 minutes
  • Serves: 4

Ingredients:

Ingredients for Main:

  • 2 each, 6 oz fillets Salmon, bones removed with skin on
  • 2 Tbsp Grapeseed oil, Avocado oil or Olive oil
  • as needed Salt and Pepper
  • 1 whole Lemon, cut into wedges
  • 1 cup Cherry tomatoes
  • 1 bunch Asparagus, cut into halves longways
  • 1 medium Bell Pepper, destemmed and deseeded then cut into long fingers

Ingredients for Side (optional):

  • 1 cup Quinoa
  • 2 cups Vegetable stock or chicken stock
  • as needed Salt and Pepper
  • 2 Tbsp Raisins
  • 2 Tbsp Sunflower seeds or pumpkin seeds

Instructions

Instructions for Fish & Veggies:

  • 1)

    Take out your salmon filets about 15 minutes prior to cooking and place on a paper towel covered plate skin side down.

  • 2)

    Add 1 Tbsp of oil to a skillet or large pan, swirling to coat, and heat to high heat.

  • 3)

    Season the salmon with salt and pepper generously, then gently lay filets skin-side down, leaving at least a 1-inch space around each one. Press with a spatula to crisp skin evenly.

  • 4)

    Sear for about 2-3 minutes until edges brown, squeezing lemon juice onto the salmon while it is cooking and spooning the oil in the pan over the salmon.

  • 5)

    Then flip and reduce the heat to medium, cooking the salmon for another 3-5  minutes, until it is pink in the middle but cooked through, depending on th thickness of filets. Salmon is done when the albumen, or white bits, just start to seep out and the flesh easily flakes with a fork.

  • 6)

    Once cooked, you can remove the salmon to a plate, then set aside covered to keep warm.

  • 7)

    Return the pan to the stovetop, and add your remaining oil. Once shimmering, add the cherry tomatoes, asparagus, and bell pepper to the pan and cook for 4-5 minutes, stirring only occasionally to allow for some browning. When all the vegetables are tender, taste and adjust the seasoning with salt and pepper and perhaps one more squeeze of lemon. Serve alongside salmon and the quinoa below.

Instructions for Quinoa:

  • 1)

    When you begin heating up your pan to sear your fish, start heating up your stock.

  • 2)

    Add in the rinsed quinoa and bring everything to a boil.

  • 3)

    Cover your pan, lower the heat to a gentle simmer, and allow the quinoa to steam for 10-15 minutes until tender.

  • 4)

    Remove the lid at the end to evaporate any remaining water (you can strain it if you have extra).

  • 5)

    Taste and adjust for seasoning, and stir through your raisins and seeds for a bit of sweetness and crunch!

  • 6)

    Your quinoa should be done when your fish and veggies are done.

  • 7)

    To serve: Add a scoop of quinoa to your plate topped with salmon, place veggies to the side, and garnish with a lemon wedge. Enjoy!

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