lunch

Saumon Grillé à la Provençale with Quinoa and Sautéed Peppers

Name: Saumon Grillé à la Provençale with Quinoa and Sautéed Peppers
Ingredients: 112.9 g Atlantic Salmon Prime Fillet; 238.9 g Cooked Quinoa; 238.9 g 3 Pepper & Onion Blend; 17.9 g Lemon juice and herbs (parsley, thyme)

Nutrition

585

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(4)

Atlantic Salmon Prime Fillet112.9 g

Cooked Quinoa238.9 g

3 Pepper & Onion Blend238.9 g

Lemon juice and herbs (parsley, thyme)17.9 g

Instructions

Pat the salmon fillet completely dry with paper towels. Season lightly with salt and freshly cracked black pepper.

Heat a non-stick skillet over medium-high heat. Place the salmon skin-side down. Sear for 4-5 minutes until the skin is crisp and golden, then flip and cook for another 2-3 minutes until opaque and flaky. Remove from the pan and let rest.

In the same pan, add the 3-pepper and onion blend. Sauté over medium heat, tossing frequently until the vegetables are tender and slightly charred at the edges, about 6-8 minutes.

Stir the cooked quinoa into the vegetables, deglazing the pan with a squeeze of fresh lemon juice to pick up the fond. Season with chopped fresh parsley and thyme.

To plate, spoon the seasoned quinoa and vegetable mixture into a warm bowl. Nestle the salmon fillet on top. Garnish with a final squeeze of lemon and a pinch of flaky sea salt for brightness.