Lunch · Mediterranean · 15 min
Seared Salmon with Quinoa Tabbouleh and Avocado-Lime Crema
- Calories
- 577
- Protein
- 70g
- Carbs
- 32g
- Fat
- 19g
Ingredients
- 282.2 g sockeye salmon fillet
- 1 tbsp olive oil
- 0.25 tsp salt
- 0.25 tsp black pepper
- 131.1 g quinoa
- 10 g parsley
- 4 g fresh mint
- 16.6 g avocado hummus
- 0.5 tbsp lime juice
Method
- 01In a medium bowl, combine 131.1 g cooked quinoa, 10 g chopped fresh parsley, and 4 g chopped fresh mint. Drizzle with 7 g olive oil (half of total) and season with a pinch of salt and black pepper; toss gently to combine.
- 02In a small bowl, whisk 16.6 g avocado hummus with 7.5 g lime juice, the remaining 7 g olive oil, and a pinch of salt and pepper until smooth and drizzleable.
- 03Pat 282.2 g sockeye salmon fillet dry and season both sides with remaining salt and black pepper.
- 04Heat a non-stick skillet over medium-high heat. Place salmon skin-side down and sear for 4 to 5 minutes until crisp. Flip and cook for an additional 3 to 4 minutes until the internal temperature reaches 145°F (63°C) and the flesh is opaque and flakes easily with a fork.
- 05Plate the quinoa tabbouleh, top with the seared salmon fillet, and drizzle with the avocado-lime crema.
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