Steps

1. 1

   Rinse quinoa under cold water until water runs clear.

2. 2

   In a medium saucepan, combine quinoa and 2 cups water; bring to a boil over high heat.

3. 3

   Reduce heat to low, cover, and simmer quinoa for about 12 minutes until water is absorbed and quinoa is tender.

4. 4

   While quinoa cooks, heat olive oil in a large non-stick skillet over medium-high heat.

5. 5

   Add minced garlic to the skillet and sauté for 30 seconds until fragrant.

6. 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. 7

   Squeeze lemon juice over the salmon fillets in the last minute of cooking and remove from heat.

8. 8

   Meanwhile, steam broccoli florets for 4-5 minutes until bright green and tender-crisp.

9. 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.