Steps
- 1
Rinse quinoa under cold water until water runs clear.
- 2
In a medium saucepan, combine quinoa and 2 cups water; bring to a boil over high heat.
- 3
Reduce heat to low, cover, and simmer quinoa for about 12 minutes until water is absorbed and quinoa is tender.
- 4
While quinoa cooks, heat olive oil in a large non-stick skillet over medium-high heat.
- 5
Add minced garlic to the skillet and sauté for 30 seconds until fragrant.
- 6
Place salmon fillets in the skillet, season with salt and black pepper, and cook for about 4-5 minutes per side until cooked through and slightly browned.
- 7
Squeeze lemon juice over the salmon fillets in the last minute of cooking and remove from heat.
- 8
Meanwhile, steam broccoli florets for 4-5 minutes until bright green and tender-crisp.
- 9
Fluff cooked quinoa with a fork and divide between plates, adding steamed broccoli and garlic lemon salmon on top or alongside.
Tips from the Chef
Rinse quinoa well to remove its natural bitterness before cooking.
Use a non-stick skillet or well-oiled pan to prevent salmon from sticking.
Cook salmon skin-side down first for a crispier texture if using skin-on fillets.
Adjust lemon juice and garlic amount to taste for more or less tang and flavor.
Steam broccoli just until tender to preserve nutrients and bright color.
Serve with a wedge of lemon for extra fresh flavor if desired.
Ingredients
- 12 oz Salmon fillet (skinless, boneless)
- 1 cup Quinoa (uncooked)
- 2 cups Broccoli florets (fresh)
- 2 tbsp Olive oil (for cooking salmon)
- 3 cloves Garlic (minced)
- 2 tbsp Lemon juice (freshly squeezed)
- 0.5 tsp Salt (to taste)
- 0.25 tsp Black pepper (to taste)
- 2 cups Water (for cooking quinoa)
Nutrition
(per serving)
Calories
799
Protein
49.2 g
Carbs
62.2 g
Fat
39.3 g
