Name: Seared Salmon with Herbed Quinoa and Lemon Yogurt Sauce
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 (6 oz) salmon fillets, skin-on; 1/2 cup dry quinoa; 1 cup low-sodium chicken broth; 1/2 cup plain nonfat Greek yogurt; 1 tbsp fresh dill, chopped; 1 tbsp fresh parsley, chopped; 1 lemon (zest and juice); 1 tbsp olive oil; 1 small garlic clove, minced; 1/4 tsp salt; 1/4 tsp black pepper

Seared Salmon with Herbed Quinoa and Lemon Yogurt Sauce

miradu

This Seared Salmon with Herbed Quinoa and Lemon Yogurt Sauce delivers a restaurant-worthy experience right at home. The technique of crisping the salmon skin in a hot pan ensures maximum texture and flavor, while the vibrant quinoa base is packed with fresh herbs and citrus. The zippy lemon yogurt sauce adds a creamy, tangy contrast, making every bite lively and satisfying. With a high protein count and low calorie load, this dish is ideal for those seeking nutritious, energizing meals that never compromise on taste. The bold flavors and elegant plating make it perfect for a weeknight dinner or a special occasion.

Ingredients

Instructions

Rinse quinoa in a fine mesh strainer. In a small saucepan, bring chicken broth to a boil. Add quinoa, reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and stir in half of the dill, parsley, and lemon zest.
While quinoa cooks, pat salmon fillets dry and season with salt and pepper. Heat olive oil in a nonstick or cast iron skillet over medium-high heat. Place salmon skin-side down and press gently with a spatula. Cook 4-5 minutes until skin is crisp. Flip and cook another 2-3 minutes or until just cooked through.
While salmon cooks, mix Greek yogurt with lemon juice, remaining herbs, garlic, and a pinch of salt in a small bowl. Adjust seasoning to taste.
To serve, spoon herbed quinoa onto plates. Top with seared salmon fillets. Drizzle with lemon yogurt sauce and finish with extra lemon zest if desired.