One Pot Lemony Salmon and Quinoa With Veggies
This is one pan full o flavor with a little kick! Salmon and quinoa are a lovely duo for this delicious dinner that’s full of beautiful veggies. It’s fancy enough for a dinner date at home and easy enough to add to your weeknight rotation. This recipe will not disappoint!
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Servings: 4
Ingredients
- 1 ½ olive oil (divided)
- 1 lb. fresh salmon
- 1 tsp. chili powder (divided)
- ½ tsp. garlic powder
- 1 tsp. sea salt (divided)
- ¼ tsp. pepper
- ½ yellow onion (chopped)
- 3 celery stalks (chopped)
- 1 red bell pepper (chopped)
- 4 cloves garlic (minced)
- 1 ½ cup quinoa
- ½ tsp. dried oregano
- 3 cups low sodium chicken broth
- 3 cups baby spinach (chopped)
- 1 large lemon (zest and juice)
- 3 Tbsp. chopped dill or parsley
- Red chili flakes (optional)
Instructions
- Cut the salmon fillet into four pieces. Rinse salmon under cold water and pat dry with a clean paper towel. Place on a clean plate, skin side down, and add ½ tsp. chili powder, ½ tsp. garlic powder, ½ tsp. salt and ¼ tsp. pepper.
- Heat a large, non-stick skillet with a lid over medium-high heat. Add 1 Tbsp. olive oil.
- Once the oil is hot, add salmon filets flesh side down and cook for 4 minutes. Using a metal spatula, flip salmon filets, skin side down, and cook for 3 more minutes. Move the salmon to a clean plate and let cool. Salmon will continue to cook as it cools. Using a thermometer, ensure the salmon has cooked to 145° F.
- Add the remaining ½ Tbsp. olive oil to skillet. Once hot, add onion, celery and red bell pepper. Cook until veggies are soft, about 5-6 minutes.
- Add minced garlic to the skillet and cook until fragrant, about 30 seconds.
- Add quinoa and remaining ½ tsp. chili powder, ½ tsp. salt and dried oregano. Stir together and let the quinoa cook in the veggies and oil for about 2 minutes. Stir frequently to prevent burning.
- Stir in low sodium chicken broth and chopped spinach leaves, bringing contents to a boil. Reduce the heat to maintain a soft simmer and cover the pan with a lid. Simmer until quinoa is cooked, about 12-14 minutes.
- While quinoa simmers, flake salmon with a fork.
- Remove the pan from heat and remove lid. Fluff the quinoa with a fork and stir in lemon zest, lemon juice and chopped dill or parsley. Using a wooden spatula, mix it all together. Add flaked (or canned) salmon to the top, gently fold into quinoa mix and divide amongst four plates. If desired, top with additional dill/parsley and red chili flakes. Enjoy!
Notes
- Shrimp or cubed chicken would be delicious substitutes for salmon. Cook the shrimp or cubed chicken in skillet and remove prior to cooking veggies. Add either meat at the very end.
- Optional veggie swaps: chopped asparagus, green beans, broccoli or cauliflower. Just be sure to chop any veggie small.
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