Looking for a quick, healthy, and restaurant-quality meal that comes together in under 30 minutes? This Pan-Seared Salmon with Garlic Butter and Quinoa Pilaf is a weeknight hero — packed with omega-3s, protein, and fresh flavour. Featuring Sealand Chinook Organic BC Salmon, this dish delivers rich, buttery salmon paired with a light, herby quinoa pilaf full of texture and zest.
Pan Seared Salmon With Garlic Butter and Quinoa Pilaf
Rated 5.0 stars by 1 users
Category
Seafood & Fish
Servings
4
Prep Time
5 minutes
Cook Time
20 minutes
Enjoy a healthy, flavour-packed dinner in under 30 minutes! This Pan-Seared Salmon with Garlic Butter and Quinoa Pilaf features Sealand Chinook Organic BC Salmon, fresh herbs, and a light, nutty quinoa pilaf for the perfect easy weeknight meal.
Author:Sealand Quality Foods
Ingredients
-
4 Sealand Chinook Organic BC Salmon, defrosted
- 1/2 teaspoon salt and pepper, or to taste
- 1 Tablespoon oil, neutral high smoke oil such as avocado oil
- 4 Tablespoons Unsalted butter, room temperature
- 3 cloves garlic, minced
- 1 Tablespoon finely diced herbs (dill, parsley or your favorites) )
- 1 lemon, zested =
- 1/4 teaspoon salt and pepper to taste
- 1 Tablespoon unsalted butter
- 2 tablespoons minced shallots / onions
- 2 garlic cloves, minced
- 1 cup rinsed quinoa, multi coloured or any type
- 1 cup warm broth(veggie, chicken or any type)
- 2 tablespoons fresh dill, minced (or any type of herb)
- 1/3 cup dried cranberries (or raisins, or skip)
- 1/3 cup toasted almonds (or any nuts of choice)
- 1 tablespoon olive oil
- Optional: chilli flakes, zest of 1/2 a lemon
Garlic Butter
Quinoa Pilaf
Directions
Remove the Sealand chinook organic salmon from the packaging and defrost overnight in the fridge or over the counter for 2 hours.
- Star by making the quinoa: rinse the quinoa in a fine mesh sieve under cold water, making sure the water runs clear.
- In a 3-4 quart pot, add the butter over medium heat, and sauté the onions. Cook for 2-3 minutes until slightly golden, and then add the garlic.
- Cook the garlic for just 30 seconds until fragrant.
- Add the rinsed quinoa and sauté for 1-2 minutes until each quinoa is coated with the butter and onion-garlic mixture.
- Add in the warm stock, cover the pot and bring to a boil.
- Lower the heat to a gentle simmer and cook the quinoa covered for 15-18 minutes until all the liquid is absorbed.
- In the meantime, make the garlic butter by mixing all ingredients together in a small bowl.
- Season the salmon generously on all sides with salt and pepper and press down the seasoning on the meat.
- Preheat a skillet over medium high heat and add in the oil. Sear the salmon on ALL sides.
- Start by adding the salmon skin side down, cook for 2 minutes, flip on the top side and cook for another 2 minutes. Then flip the salmon to cook the sides.
- The salmon needs about 2 minutes each side, so 8 minutes for all 4 sides.
- Alternatively you can sear the salmon on both top and bottom sides only and then finish cooking it in a 375 degrees F preheated oven for 8 minutes.
- Once the salmon is seared and cooked, add in the garlic butter off heat.
- The garlic butter will melt and toast slightly in the warmth of the skillet.
- Coat the salmon with the garlic butter and use a spoon to spoon some butter from the skillet over the salmon.
- In the meantime, once the quinoa is cooked, add in your favourite dried fruit, herbs and nuts. Add the cranberries, dill and toasted almonds and mix well.
- Serve the quinoa on a plate, finish with more toasted nuts on top, a drizzle of olive oil and any seasoning you like such as lemon zest or chilli flakes.
- Carefully place the cooked salmon right on top of the quinoa pilaf.
- Spoon any butter from the salmon skillet and pour it over the salmon.
- Finish off with a squeeze of lemon and enjoy.
