Good For You
Pan-Seared Salmon with Lemon-Garlic Sauce
Quinoa with Roasted Veggies
Ingredients
- 2 (6-oz) salmon fillets
- ½ tsp salt
- ¼ tsp pepper
- 1½ Tbsp olive oil
- 1 lemon, halved crosswise and seeded
- ¼ cup low-sodium chicken broth
- 1 clove garlic, smashed
- 2 tsp butter
Instructions
- Preheat oven to 400°F. Sprinkle fish with salt and pepper. Sauté in 1 Tbsp hot oil in a small ovenproof skillet over medium-high heat 3 minutes. Turn over.
- Transfer skillet to oven, and bake 5 minutes or until fish flakes with a fork. Remove from skillet.
- Add 1½ tsp oil to skillet over medium-high heat. Add lemon, cut sides down; cook 1 minute. Squeeze juice into pan; discard lemon.
- Whisk in broth and garlic; bring to a boil. Cook 30 seconds, whisking constantly. Remove from heat. Discard garlic, and whisk in butter. Serve sauce over fish.
Side Dish Ingredients
- ½ cup quinoa
- 3 Tbsp olive oil, divided
- 1 red onion, cut into wedges
- 1 carrot, sliced
- 1 zucchini, cut into ½-inch slices
- 1 Tbsp red wine vinegar
- 1¼ cups baby spinach
- 2 Tbsp chopped fresh basil
Side Dish Instructions
- Sauté quinoa in 1 Tbsp hot oil in a saucepan 1 minute; continue to cook according to package directions.
- Toss onion and carrot with 2 Tbsp oil, and arrange in a roasting pan. Bake 10 minutes. Add zucchini. Bake 8 minutes or until tender.
- Toss hot quinoa with vinegar and spinach. Let stand 10 minutes. Season with salt and pepper to taste. Toss roasted vegetables with quinoa. Sprinkle with basil.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
