High Protein Salmon and Quinoa Bowl
Pan-seared salmon over fluffy quinoa with cucumber, red onion and lemon. 42g protein per serving, 25 minutes.
Equipment
- A large non-stick or cast iron pan for searing the salmon
- A saucepan with a lid for the quinoa
- A sharp knife for slicing the cucumber and onion
Ingredients
- 2 salmon fillets (about 180g each), skin on
- 1 cup quinoa rinsed
- 2 cups water or low-salt stock
- 1 cucumber diced
- 1/2 red onion thinly sliced
- 1 lemon half juiced and half cut into wedges
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Fresh dill or parsley chopped, to serve
- Salt and black pepper
Instructions
- Cook the quinoa in the water or stock: bring to a boil, cover, simmer on low for 15 minutes, then rest 5 minutes and fluff with a fork.
- Pat the salmon dry, season with garlic powder, paprika, salt and pepper.
- Heat 1 tbsp olive oil in a large pan over medium-high heat. Place the salmon skin-side down and cook 4–5 minutes without moving it, until the skin is crisp.
- Flip and cook 2–3 minutes more until just cooked through. Remove and rest 3 minutes.
- Toss the quinoa with cucumber, red onion, lemon juice, the remaining olive oil and herbs. Top with the salmon and lemon wedges and serve.
Notes
Pat salmon dry before searing. Do not move it while the skin crisps. Rest 3 minutes before serving.