Pan-Seared Salmon

🥘 Ingredients

• almonds
  ¼ cup
• arugula
  2 c
• garlic
  1 cloves
• mint
  ½ cup
• olive oil
  3 tbsp
• pepper
  ½ tsp
• quinoa
  ½ cup
• salt
  1 tsp
• skin-on salmon
  2 filets
• sugar snap peas
  1 c
• whole grain mustard
  2 tsp

🍳 Cookware

• small pot
• large bowl
• small bowl
• large pan
• baking sheet

1. 

   1

   Preheat the broiler to high. In a small pot , bring 1 cup water to a boil with a pinch of salt . Once boiling, add the quinoa , cover, and reduce to a simmer for ⏱️ 15 minutes until tender. Fluff with a fork and place in a large bowl to cool.

   salt: 1 tsp, quinoa: ½ cup
2. 

   2

   Wash and dry all produce. Meanwhile, finely chop the mint leaves and half the arugula . Mince 1 garlic clove. Trim the sugar snap peas .

   mint: ½ cup, arugula: 2 c, garlic: 1 cloves, sugar snap peas: 1 c
3. 3

   In a small bowl , combine the mint, chopped arugula, and a drizzle of olive oil . Stir in the minced garlic and season to taste with salt and pepper .

   olive oil: 3 tbsp, pepper: ½ tsp
4. 

   4

   Heat a drizzle of olive oil in a large pan over medium-high heat. Season the skin-on salmon on all sides with salt and pepper. Add to the pan and cook for ⏱️ 4 minutes per side, until just opaque throughout. Remove from heat.

   skin-on salmon: 2 filets
5. 

   5

   While the salmon cooks, toss the snap peas on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place under the broiler for ⏱️ 4 minutes , until slightly charred.
6. 

   6

   Toss the cooled quinoa with the remaining arugula, almonds , and 2 whole grain mustard of mustard. Season with salt and pepper.

   almonds: ¼ cup, whole grain mustard: 2 tsp
7. 7

   Toss the snap peas with half the pesto. Plate the salmon alongside the snap peas and quinoa salad. Drizzle the remaining pesto over the salmon and serve.