Lemon Basil Salmon Recipe

Cook Quinoa

In a medium saucepan, combine the quinoa, vegetable broth, and salt. Bring to a boil, then reduce the heat to low, cover, and let simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and set aside.

Pan-Seer Salmon

Heat olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and black pepper. Once the oil is hot, add the salmon fillets skin-side down and cook for about 4-5 minutes, until the skin is crispy. Carefully flip the salmon and cook for an additional 3-4 minutes or until cooked through. Drizzle with fresh lemon juice and sprinkle with chopped basil before removing from heat.

Mix Sauce

In a small bowl, combine the chopped parsley, olive oil, minced garlic, lemon zest, honey, salt, and black pepper. Whisk together until well blended and set aside.

Sauté Vegetables

In the same skillet used for the salmon, add the olive oil and heat over medium heat. Add the sliced zucchini, bell pepper, and asparagus. Season with salt and black pepper. Sauté for about 5-7 minutes until the vegetables are tender but still crisp.

Assemble Dish

On each plate, add a serving of quinoa, top with a salmon fillet, and arrange the sautéed vegetables around it. Drizzle the lemon herb sauce generously over the salmon and vegetables before serving.