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3 tablespoons extra-virgin olive oil, divided
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1 ¼ pounds skin-on salmon, preferably wild, cut into 4 portions
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½ teaspoon salt, divided
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½ teaspoon ground pepper, divided
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2 tablespoons red-wine vinegar
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1 clove garlic, grated
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2 cups cooked quinoa (see Tip)
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1 cup chopped roasted red bell peppers (from a 12-ounce jar), rinsed
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¼ cup chopped fresh cilantro
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¼ cup chopped toasted pistachios
Salmon with Roasted Red Pepper Quinoa Salad
This zesty quinoa salad is delicious all on its own, with inspiration from the Mediterranean. Make a double batch for lunches later in the week.
Nutrition Information
258
Calories
46g
Carbohydrates
13g
Protein
735mg
Potassium
10g
Fiber
1g
Sugar
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