Skillet Salmon with Quinoa, Feta and Arugula

Name: Skillet Salmon with Quinoa, Feta and Arugula
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 355 milliliters baby arugula; 113 grams ½ cup crumbled feta cheese (about; 4 servings Kosher salt and freshly ground black pepper; 2 Tbsps fresh squeezed juice from 1 lemon; 2 Tbsps canola, vegetable, or light olive oil; 473 milliliters water or homemade or store-bought low sodium chicken broth; 1 Tbsp extra-virgin olive oil; 680 grams skin-on salmon filets; 2 scallions, white and light green parts, thinly sliced

You can never have too many main course recipes, so give Skillet Salmon with Quinoa, Fetan and Arugulan a try. This recipe serves 4. One portion of this dish contains approximately 40g of protein, 26g of fat, and a total of 418 calories. Head to the store and pick up baby arugula, scallions, skin-on salmon filets, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes around 20 minutes.

Instructions

Season the salmon with salt and pepper.

Ingredients you will need

Salt And Pepper

Salmon

Heat the canola oil in a 12-inch skillet over medium-high heat until hot.

Ingredients you will need

Canola Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salmon

Fish

Equipment you will use

Spatula

In the same skillet, bring 2 cups of water to an active boil and generously season with salt.

Ingredients you will need

Water

Salt

Equipment you will use

Frying Pan

Add the quinoa and allow to cook for exactly 9 minutes.

Ingredients you will need

Quinoa

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.

Ingredients you will need

Extra Virgin Olive Oil

Lemon Juice

Green Onions

Arugula

Quinoa

Salmon

Feta Cheese

Serve immediately.

Equipment

Frying Pan

Spatula

Ingredients

Servings:

355milliliters

baby arugula 113grams

½ cup crumbled feta cheese (about 4servings

Kosher salt and freshly ground black pepper 2Tbsps

fresh squeezed juice from 1 lemon 2Tbsps

canola, vegetable, or light olive oil 473milliliters

water or homemade or store-bought low sodium chicken broth 1Tbsp

extra-virgin olive oil 680grams

skin-on salmon filets 2

scallions, white and light green parts, thinly sliced

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Hanna Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.