Pan-Seared Salmon with Zesty Mango-Avocado Salsa Verde & Cilantro-Lime Quinoa

Ingredients

• 2 fillets Salmon Fillets, skin-on
• 2 tablespoons Olive Oil
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Garlic Powder
• 1/4 teaspoon Smoked Paprika
• 1/4 teaspoon Dried Oregano
• 1/2 cup Quinoa, uncooked
• 1 cup Water
• 1 leaf Bay Leaf
• 1 clove Garlic Clove
• 1 fruit Lime
• 1/4 cup Fresh Cilantro
• 1 medium Ripe Mango
• 1 medium Ripe Avocado
• 2 tablespoons Red Onion
• 1/2 small Jalapeño

Instructions

1. Rinse quinoa thoroughly under cold water. In a small saucepan, combine rinsed quinoa, 1 cup water, bay leaf, and smashed garlic clove. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Remove from heat, let stand for 5 minutes, then fluff with a fork. Discard bay leaf and garlic. Stir in half of the lime juice and half of the chopped cilantro.
2. While quinoa cooks, prepare the Mango-Avocado Salsa Verde. In a medium bowl, gently combine diced mango, diced avocado, minced red onion, minced jalapeño (if using), the remaining chopped cilantro, and the remaining lime juice. Add 1 teaspoon of olive oil and a few grinds of fresh black pepper. Stir gently to combine.
3. Pat salmon fillets very dry with paper towels. This is crucial for crispy skin. In a small bowl, mix garlic powder, smoked paprika, dried oregano, and 1/2 teaspoon black pepper. Sprinkle this seasoning evenly over both sides of the salmon fillets, pressing gently to adhere. Do not add salt.
4. Heat 1 tablespoon of olive oil in a non-stick or cast-iron skillet over medium-high heat until shimmering. Place salmon fillets skin-side down in the hot skillet. Cook for 5-7 minutes, undisturbed, until the skin is crispy and golden brown. The fish will cook about two-thirds of the way up from the bottom.
5. Flip the salmon fillets carefully and cook for another 3-5 minutes, or until the salmon is cooked through to your desired doneness (internal temperature of 145°F / 63°C).
6. Divide the cilantro-lime quinoa between two plates. Top each serving of quinoa with a pan-seared salmon fillet. Spoon a generous amount of Mango-Avocado Salsa Verde over and around the salmon. Garnish with a fresh sprig of cilantro or a lime wedge if desired. Serve immediately.

Nutrition (per serving)