---
title: Pan-Seared Salmon
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/pan-seared-salmon-57558c1c4dab7123438b4567
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Easy
allergens:
  - Fish
  - Tree Nuts
tags:
  - Eat First
  - Gluten Free
rating: 3.5
rating_count: 7800
source_chef: Recipe Development Team
review_highlights: []
image: "https://images.recipes.furrysalamander.com/pan-seared-salmon.avif"
---

Preheat the broiler to high. In a #small pot{}, bring 1 cup water to a boil with a pinch of @salt{1%tsp}. Once boiling, add the @quinoa{½%cup}, cover, and reduce to a simmer for ~{15%minutes} until tender. Fluff with a fork and place in a #large bowl{} to cool.

Wash and dry all produce. Meanwhile, finely chop the @mint{½%cup} leaves and half the @arugula{2%cups}. Mince 1 @garlic{1%cloves} clove. Trim the @sugar snap peas{1%cup}.

In a #small bowl{}, combine the mint, chopped arugula, and a drizzle of @olive oil{3%tbsp}. Stir in the minced garlic and season to taste with salt and @pepper{½%tsp}.

Heat a drizzle of olive oil in a #large pan{} over medium-high heat. Season the @skin-on salmon{2%filets} 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.

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.

Toss the cooled quinoa with the remaining arugula, @almonds{¼%cup}, and 2 @whole grain mustard{2%tsp} of mustard. Season with salt and pepper.

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.