- 1 tablespoon olive oil
- Four 6-ounce (or six 4-ounce) salmon fillets
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- Quinoa Mix with Sauteed Kale
- Lemon Dijon Vinaigrette
Heat a large saute pan with olive oil over medium-high heat. Season salmon with salt and pepper. When oil is hot, place salmon fillets, skin side down, in pan and cook until nicely browned and caramelized, 3 to 4 minutes. Flip fillets and cook until nearly cooked through, 1 1/2 to 2 minutes longer, depending on thickness of fish.
Place quinoa with kale on a serving platter and arrange salmon fillets on top. Drizzle with the lemon vinaigrette to taste. Serve immediately.