Crispy Salmon & Quinoa


Crispy Salmon: super easy to make and tastes amazing!! I’ve been posting a lot of easy, fast recipes lately, mostly because I’ve been super busy working and being too tired to make anything that takes longer than 30 minutes. This meal literally took me 13 minutes from the time I dropped the salmon on the pan to the time I took it out of the oven!

I’ve only had quinoa in this Campbell’s soup that I like, so I came across a frozen package of quinoa and vegetables at Whole Foods, and anything with a steam in bag is going to taste just as fresh as if you bought it straight from the garden! I figured I’d give it a try and I was not disappointed. The quinoa has a soft texture, so the crispy salmon paired perfectly with it! This package had sweet potatoes and zucchini mixed, and they tasted great with the salmon.


To start, preheat your oven to 400°. Take an oven safe skillet and place on high heat, while both are heating, brush your salmon with some olive oil and sprinkle with salt and pepper, I used lemon pepper seasoning. Once the pan is heated up, place your salmon, skin side up, on the skillet and cook for 4-5 minutes. I would suggest at 4 minutes to try and flip, if it isn’t coming off the pan easily leave it on for another minute or two. Once flipped to skin side up, place in the oven for 8-10 minutes. If you like your salmon well done, you will want it to bake for 10-12 minutes.

While your salmon is baking, take your quinoa and microwave according to package directions (mine was 4 minutes, sitting for 1 minute after cooking).

While all of that is cooking, take a small bowl and mix up your special soy sauce concoction! I honestly didn’t measure out anything (I tend to just add more of what’s needed and taste as I go, the best way to cook!!) I will try to guesstimate how much I think I added to make this mixture, but please taste as you go and add more honey or nectar if you want it to taste sweeter, and more soy sauce if you think it’s too sweet. This is a staple for a lot of my asian recipes and I always put it on my salmon, it tastes amazing together! And it has no fat and very few calories.

When everything is ready, spoon some quinoa on your plate, then place your salmon on top. Before I add the salmon to my plate I take a fork or use my spatula and peel off the skin. Then spoon some sauce over top of your salmon and quinoa. I tend to think less is better to start and if you think you need more you can always add more! But since the sauce has soy in it, it’s a strong taste and is very salty, so add a little bit first and see how you like it!


What you’ll need:
1-2 salmon fillets

1 package of quinoa with vegetables (found in the freezer section by the vegetables)
salt and lemon pepper seasoning (or plain pepper)
For the soy mixture:
about 1/4-1/3 cup of low sodium soy sauce
about 2 tbsp honey
about 1 tbsp agave nectar
about 1-2 tsp fish sauce
a dash or two of ground ginger (or minced)



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