Seared Salmon with Cherry Tomatoes
and quinoa / cucumbers
Pan-seared salmon gets a summery touch when finished with fresh tomatoes and a flavorful garlic oil.
Proteins
Cuisines
Ingredients
Seared Salmon with Blistered Tomatoes:
- Quinoa, uncooked - 2/3 cup
- Stock, any type - 1 1/3 cup
- Garlic - 2 cloves , chopped
- Oil, olive - 2 Tbsp
- Oregano, dried - 1 tsp
- Tomatoes, cherry or grape - 1 cup , halved
- Salmon - 1 lb
- Oil, cooking - 2 Tbsp
Cucumbers with Mint:
- Cucumbers - 12 oz , chopped
- Vinegar, apple cider - 1 Tbsp
- Mustard, Dijon - 1 tsp
- Mint - 1 Tbsp , chiffonade
Prep
- Quinoa - (Double if making Tuesday’s meal.) Combine quinoa with stock in a saucepan. Add some salt. Cover and bring to a boil. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
- Make garlic oil - Chop garlic. Combine garlic, olive oil, and dried oregano. (Can be done up to 5 days ahead)
- Tomatoes / Cucumbers - Prep as directed. Store separately. (Can be done 1 day ahead)
- Cucumbers - Whisk together vinegar and mustard. Add cucumbers. Refrigerate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
- Salmon - Divide into the number of portions you are planning to serve. Rinse and pat dry. Lightly salt and pepper.
- Mint - Chiffonade mint.
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Make
- Heat a skillet over medium-high heat. Add cooking oil and then salmon to heated oil. Sear for 2 minutes.
- Flip salmon over and sear for an additional 2 minutes. In the pan, add tomatoes around the salmon. Drizzle garlic oil over salmon and tomatoes. Cover pan with a lid or foil.
- Reduce heat to low-medium. Continue cooking salmon, covered, until it flakes easily with a fork, 4 to 7 minutes (depending on thickness).
- While salmon cooks, toss cucumbers with mint. Season with some salt and pepper.
- If quinoa was made ahead, reheat in the microwave (reserve half if doubled).
- Serve salmon and tomatoes over quinoa. Enjoy with cucumbers on the side.
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