Pan-Seared Salmon with Lemon-Herb Quinoa

Ingredients

• 4 salmon fillets (6 ounces each)
• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• Salt and pepper to taste
• 4 lemons, cut into wedges (optional)

Instructions

Prepare the Quinoa

1. In a medium saucepan, bring the quinoa and water or broth to a boil.
2. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and fluffy.

Prepare the Salmon

1. In a small bowl, mix together olive oil, lemon juice, rosemary, thyme, salt, and pepper.
2. Place the salmon fillets on a plate or tray, skin side down (if they have skin).
3. Brush the prepared herb mixture evenly over both sides of the salmon fillets.

Cook the Salmon

1. Heat a large skillet or sauté pan over medium-high heat.
2. Add the salmon fillets, skin side up (if they have skin), and cook for about 4 minutes.
3. Flip the salmon over and cook for an additional 3-4 minutes, until it reaches your desired level of doneness.

Roast the Vegetables

1. Preheat the oven to 425°F (220°C).
2. Place a variety of vegetables (such as broccoli, bell peppers, zucchini, and cherry tomatoes) on a baking sheet.
3. Drizzle with olive oil and sprinkle with salt and pepper.
4. Roast in the preheated oven for about 15-20 minutes, or until the vegetables are tender.

Serve

1. Divide the cooked quinoa among four plates.
2. Top each plate with a cooked salmon fillet.
3. Arrange the roasted vegetables around the salmon.
4. Serve immediately and enjoy!