Lunch · French · 15 min
Saumon Grillé à la Provençale with Quinoa and Sautéed Peppers
- Calories
- 605
- Protein
- 37g
- Carbs
- 68g
- Fat
- 21g
Ingredients
- 113 g atlantic salmon fillet
- 0.6074 tbsp extra virgin olive oil
- 0.5 cup quinoa
- 0.5 each red bell pepper
- 0.5 each green bell pepper
- 0.5 each yellow onion
- 1 clove garlic
- 1 tbsp lemon juice
- 1 tbsp fresh parsley
- 1 tsp fresh thyme
- 0.25 tsp salt
- 0.25 tsp black pepper
Method
- 01In a small saucepan, bring 1 cup of water to a boil, stir in dry quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
- 02Pat Atlantic salmon fillet dry with paper towels. Season both sides with half of the salt and black pepper.
- 03Heat half of the extra virgin olive oil in a skillet over medium-high heat. Place salmon skin-side down and sear for 4-5 minutes until crisp. Flip and cook for another 2-3 minutes until opaque, flaky, and internal temperature reaches 145°F (63°C). Remove from pan and set aside.
- 04Add remaining olive oil to the same skillet over medium heat. Add sliced red bell pepper, green bell pepper, yellow onion, and minced garlic. Sauté for 6-8 minutes until tender and slightly charred.
- 05Stir the cooked quinoa into the sauteed vegetables, deglazing the pan with freshly squeezed lemon juice. Stir in chopped fresh parsley and thyme, and season with remaining salt and pepper.
- 06Spoon the warm herb quinoa and vegetable mixture onto a serving dish and nestle the seared salmon fillet on top.
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