Lemon Garlic Salmon with Quinoa and Vegetables
A light, flavorful, and nutrient-packed pescatarian flexitarian recipe featuring pan-seared salmon, fluffy quinoa, and sautéed seasonal vegetables with a zesty lemon garlic finish.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
450 calories
$9.5 per serving
$30 min
4 servings
flexitarian, pescatarian, any cuisine
Ingredients
- 4 salmon fillets (about 6 oz each)
- 1 cup quinoa, uncooked
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 small zucchini, sliced
- 1 small red onion, sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 lemon, juiced and zested
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- 1.Rinse the quinoa under cold water, then cook according to package instructions (about 15 minutes) until fluffy.
- 2.While quinoa cooks, heat 1 tablespoon olive oil in a skillet over medium heat. Add garlic and red onion, sauté for 2 minutes.
- 3.Add broccoli, bell pepper, and zucchini. Season with salt and pepper, cook for 5–6 minutes until tender-crisp.
- 4.In another skillet, heat the remaining olive oil over medium-high heat. Season salmon fillets with salt, pepper, and lemon zest.
- 5.Cook salmon skin-side down for 4–5 minutes, then flip and cook another 3–4 minutes until flaky and golden.
- 6.Squeeze fresh lemon juice over salmon and vegetables before serving.
- 7.Plate salmon over quinoa with vegetables on the side, garnish with parsley, and serve warm.
Nutrition Information
16g
fat
36g
carbs
6g
fiber
38g
protein
Why this recipe
This recipe is high in lean protein, omega-3 fatty acids, fiber, and vitamins, making it a balanced, heart-healthy, and nutrient-dense meal ideal for flexitarian and pescatarian diets.