- 2 tablespoons extra-virgin olive oil, divided
- 1.25 pounds skin-on salmon
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 2 tablespoons red-wine vinegar
- 1 clove garlic, grated
- 2 cups mixed salad greens
- ½ cup chopped tomatoes
- 1 cup chopped roasted red bell peppers (from a 12-ounce jar), rinsed
- 2 cups cooked quinoa (see tip)
- 1 tablespoon sesame seeds (optional)
Directions
Heat 1 tablespoon of oil in a large nonstick or cast-iron skillet over medium-high heat. Pat salmon dry and sprinkle the flesh with 1/4 teaspoon each salt and pepper. Add to the pan, skin-side up, and cook until lightly browned 3 to 4 minutes. Turn and cook until it’s cooked through and flakes easily with a fork, 1 to 2 minutes more. Transfer to a plate.
Meanwhile, whisk the remaining oil, 1/4 teaspoon each salt and pepper, vinegar, and garlic in a medium bowl. Combine salad greens, tomatoes, and peppers; toss with dressing.
Divide salad onto four plates, top with ½ cup cooked quinoa and 4 oz salmon.
Tip: Keep a package of frozen cooked quinoa on hand to add whole grains to dinner in a flash. Shelf-stable packets are a great choice, too, but tend to be higher in sodium, so check the label if that’s a concern for you.
Per Serving: 430 calories, 21 grams fat, 4 grams saturated fat, 470 mg sodium, 23 grams carbohydrates, 3 grams dietary fiber,