Mediterranean Pan-Seared Salmon With Lemon-Herb Quinoa Salad

Table of Contents

Introduction

This vibrant Mediterranean-inspired dish pairs crispy, pan-seared salmon with a refreshing quinoa salad bursting with lemon, fresh herbs, and colorful vegetables. It’s healthy, light, and loaded with flavor — perfect for a quick weeknight dinner or a summer lunch. The zesty lemon and herb notes perfectly complement the richness of the salmon, creating a balanced and satisfying meal.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Serves: 4

Ingredients

For the Salmon:

4 salmon fillets (about 6 oz each), skin-on

2 tablespoons olive oil

1 teaspoon sea salt

½ teaspoon black pepper

½ teaspoon paprika

1 teaspoon dried oregano

1 lemon, sliced (for garnish)

For the Lemon-Herb Quinoa Salad:

1 cup uncooked quinoa

2 cups water or vegetable broth

1 cup cherry tomatoes, halved

1 cucumber, diced

¼ cup red onion, finely chopped

¼ cup Kalamata olives, sliced

¼ cup crumbled feta cheese (optional)

¼ cup fresh parsley, chopped

2 tablespoons fresh mint, chopped

Zest and juice of 1 lemon

3 tablespoons extra virgin olive oil

Salt and pepper, to taste

Instructions

Cook the Quinoa

Rinse the quinoa under cold water.

In a medium saucepan, bring 2 cups of water or broth to a boil.

Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed.

Remove from heat, fluff with a fork, and let cool.

Prepare the Lemon-Herb Salad

In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, olives, parsley, mint, and feta (if using).

Add lemon zest, lemon juice, olive oil, salt, and pepper.

Toss to combine and refrigerate until ready to serve.

Pan-Sear the Salmon

Pat the salmon fillets dry with paper towels.

Season both sides with salt, pepper, paprika, and oregano.

Heat olive oil in a large skillet over medium-high heat.

Place salmon fillets skin-side down and cook for 4–5 minutes, until the skin is crispy.

Flip and cook for another 2–3 minutes, or until the salmon is opaque and flakes easily.

Remove from heat and rest for a minute.

Plate and Serve

Spoon a generous portion of the lemon-herb quinoa salad onto each plate.

Top with a salmon fillet and garnish with lemon slices and extra herbs.

Serve immediately and enjoy!

Tips for Success

Get the Perfect Sear

Make sure the salmon skin is dry before searing — moisture causes steaming, not crisping.

Don’t move the salmon around in the pan; let it sit undisturbed for a golden, crispy crust.

Use Broth for More Flavor

Cooking quinoa in vegetable or chicken broth instead of water adds an extra depth of flavor.

Cool Quinoa Before Mixing

Allow quinoa to cool before adding veggies and herbs to prevent wilting and maintain freshness.

Meal Prep Friendly

The quinoa salad keeps well for up to 4 days in the fridge. Store the salmon separately and reheat gently.

Don’t Overcook the Salmon

Add Extra Veggies

Mix in chopped spinach, arugula, or grilled zucchini for more greens.

Roasted bell peppers or artichoke hearts add a rich, Mediterranean flavor.

Switch Up the Dressing

Add a spoon of Dijon mustard or a splash of red wine vinegar to the lemon-olive oil dressing.

Use a Greek yogurt-based herb dressing for a creamy twist.

Go Dairy-Free or Vegan

Omit feta or use a dairy-free feta-style cheese.

Replace salmon with roasted chickpeas, grilled tofu, or marinated tempeh for a vegan version.

Grain Alternatives

Substitute quinoa with couscous, bulgur, farro, or orzo for different textures.

Different Proteins

Try the same preparation with trout, halibut, or grilled chicken breasts.

Add a Kick

Include a pinch of red pepper flakes in the quinoa salad or chili powder in the salmon seasoning for some heat.

Q&A

Q: Can I use frozen salmon fillets?
A: Yes! Just make sure to thaw them completely in the refrigerator and pat them dry before cooking to ensure proper searing.

Q: Can I make the quinoa salad ahead of time?
A: Absolutely. The salad actually tastes better after a few hours as the flavors meld. Just keep it refrigerated and add the herbs fresh if making more than 1 day in advance.

Q: What’s the best pan to use for searing salmon?
A: A heavy-bottomed skillet like stainless steel or cast iron gives you the best sear. Non-stick works too but won’t crisp the skin as much.

Q: How do I know the salmon is done?
A: The salmon should flake easily with a fork and appear opaque in the center. For accuracy, use a thermometer — 125°F (52°C) for medium.