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.
Pat salmon dry and sprinkle the flesh with 1/4 teaspoon each salt and pepper.
Add to the pan, skin-side up, and cook until lightly browned, 3 to 4 minutes.
Transfer to a plate.
Add quinoa, peppers, cilantro and pistachios; toss to combine.
Serve the salmon with the salad.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
