Salmon with Roasted Red Pepper Quinoa Salad
This zesty quinoa salad is delicious all on its own, with inspiration from the Mediterranean. Make a double batch for lunches later in the week.
Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 1 ¼ pounds skin-on salmon, preferably wild, cut into 4 portions
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 2 tablespoons red-wine vinegar
- 1 clove garlic, grated
- 2 cups cooked quinoa (see tip)
- 1 cup chopped roasted red bell peppers (from a 12-ounce jar), rinsed
- ¼ cup chopped fresh cilantro
- ¼ cup chopped toasted pistachios