Salmon with Roasted Red Pepper Quinoa Salad

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Ingredients 

Serving size:
3 servings

Nutritional Information:

430 calories
21 grams fat
4 grams saturated fat
470 mg sodium
23 g carbohydrates
3 g dietary fiber
36 g protein

• 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)

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Instructions

ROASTED VEGETABLES

1. Heat 1 tablespoon of oil in a large nonstick or cast-iron skillet over medium-high heat.

2. Pat salmon dry and sprinkle the flesh with 1/4 teaspoon each salt and pepper.

3. 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.

4. 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.

5. 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.

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