Skillet Salmon With Quinoa, Feta, And Arugula Recipe Recipe

Name: Skillet Salmon With Quinoa, Feta, And Arugula Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6-oz) skin-on salmon filets; Kosher salt and freshly ground black pepper; 1 1/2 tablespoons canola, vegetable, or light olive oil; 2 cups water or homemade or store-bought low sodium chicken broth; 1 cup pre-washed or rinsed quinoa; 1 1/2 cups baby arugula; 2 scallions, white and light green parts, thinly sliced; 1/2 cup crumbled feta cheese (about 4 ounces); 2 tablespoons fresh squeezed juice from 1 lemon; 1 to 2 tablespoons extra-virgin olive oil

Servings: persons

4 (6-oz) skin-on salmon filets
Kosher salt and freshly ground black pepper
1 1/2 tablespoons canola, vegetable, or light olive oil
2 cups water or homemade or store-bought low sodium chicken broth
1 cup pre-washed or rinsed quinoa
1 1/2 cups baby arugula
2 scallions, white and light green parts, thinly sliced
1/2 cup crumbled feta cheese (about 4 ounces)
2 tablespoons fresh squeezed juice from 1 lemon
1 to 2 tablespoons extra-virgin olive oil

1
Season the salmon with salt and pepper. Heat the canola oil in a 12-inch skillet over medium-high heat until hot. Add the salmon skin-side down and cook without moving until skin is crisp, 2-3 minutes. Carefully remove salmon with a thin metal fish spatula and set on a large plate skin-side-up.
2
In the same skillet, bring 2 cups of water to an active boil and generously season with salt. Add the quinoa and allow to cook for exactly 9 minutes.
3
Lower the heat to medium-low, stir in the arugula, scallion, feta and place the salmon back on top, skin-side up, cover and cook until the salmon is barely cooked through, 2 to 3 minutes longer. Portion out the quinoa and salmon and drizzle with fresh lemon juice and extra-virgin olive oil. Serve immediately.

736

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 (6-oz) skin-on salmon filets, Kosher salt and freshly ground black pepper, 1 1/2 tablespoons canola, vegetable, or light olive oil, 2 cups water or homemade or store-bought low sodium chicken broth, and more.

Yes, Skillet Salmon With Quinoa, Feta, And Arugula Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Skillet Salmon With Quinoa, Feta, And Arugula Recipe

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