Lemony One-Pot Garlic Herb Salmon and Quinoa

Ingredients

• 4 salmon fillets (about 6 ounces each), skin removed
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 2 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 1 cup quinoa, rinsed
• 2 cups low-sodium chicken broth
• 1 lemon, zested and juiced
• 2 tablespoons unsalted butter
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 lemon, sliced thin, for topping

Method

1. 1

   Pat the salmon fillets dry and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

2. 2

   Heat 1 tablespoon olive oil in a 9-inch skillet over medium-high heat. Sear the salmon fillets for 2 minutes per side, just until lightly browned but not cooked through, then transfer to a plate.

   4:00 · Sear salmon
3. 3

   Reduce heat to medium and add the remaining 1 tablespoon olive oil to the same skillet. Add the garlic and cook, stirring, until fragrant, about 30 seconds.

   0:30 · Cook garlic
4. 4

   Stir in the quinoa and toast, stirring often, for 1 minute.

   1:00 · Toast quinoa
5. 5

   Pour in the chicken broth, lemon juice, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Stir and bring to a boil.

6. 6

   Reduce heat to low, cover, and simmer for 10 minutes.

   10:00 · Simmer quinoa
7. 7

   Nestle the seared salmon fillets on top of the quinoa, cover, and continue to cook until the salmon is opaque and flakes easily and the quinoa is tender, 8 to 10 minutes.

   8:00 · Finish cooking salmon and quinoa
8. 8

   Remove from heat and let stand, covered, for 5 minutes.

   5:00 · Rest
9. 9

   Fluff the quinoa gently around the salmon with a fork, then stir in the butter, lemon zest, parsley, and dill.

10. 10

    Top with fresh lemon slices and serve warm directly from the skillet.