Lemon Basil Salmon Recipe
pan seared salmon, ancient grains, lemon herb sauce & fresh seasonal vegetables
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Ingredients
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Salmon
Ancient Grains
Lemon Herb Sauce
Seasonal Vegetables
Method
Preparing the Ancient Grains
- 1
Cook Quinoa
Rinse 1 cup of quinoa under cold water. In a saucepan, combine quinoa and 2 cups of vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes until the liquid is absorbed. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
Cooking the Salmon
- 2
Sear the Salmon
Season the salmon fillets with salt and black pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the salmon fillets skin-side down. Cook for about 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until cooked through. Add fresh basil leaves during the last minute of cooking.
Making the Lemon Herb Sauce
- 3
Prepare the Sauce
In a small bowl, whisk together 1 cup of lemon juice, 2 tablespoons of minced garlic, 1 tablespoon of honey, 1 tablespoon of Dijon mustard, and 1 tablespoon of olive oil. Season with salt and black pepper to taste.
Preparing the Vegetables
- 4
Sauté the Vegetables
In the same skillet used for the salmon, add 2 tablespoons of olive oil over medium heat. Add the trimmed asparagus and cherry tomatoes. Season with salt and black pepper. Sauté for about 5-7 minutes until the vegetables are tender but still crisp.
Plating the Dish
- 5
Serve
On a plate, place a serving of quinoa, top with a salmon fillet, drizzle lemon herb sauce over the salmon, and arrange sautéed vegetables on the side. Garnish with additional basil leaves if desired.
