Name: Lemon-Paprika Salmon with Sautéed Green Peppers & Quinoa
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 salmon fillets (about 5 oz each); 1 cup quinoa (uncooked); 2 green bell peppers, sliced; 2 tbsp olive oil; 1 lemon, zested and juiced; 1 garlic clove, minced; 1 tsp smoked paprika; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp fresh parsley, chopped

Lemon-Paprika Salmon with Sautéed Green Peppers & Quinoa

OrchardApricot8503

This vibrant Pescatarian bowl brings together flaky, lemony salmon, sweet sautéed green peppers, and fluffy quinoa for a meal that's as nourishing as it is colorful. The smoked paprika and lemon zest add depth and brightness, while the parsley delivers a fresh finish. This recipe is perfect for an easy weeknight dinner but elegant enough for a special occasion. Enjoy a balanced plate that’s high in protein and fiber, with beautiful contrasts in texture and flavor. It’s a go-to for anyone seeking a healthy, satisfying meal with minimal fuss and maximum taste.

Ingredients

Instructions

Rinse quinoa under cold water. In a saucepan, combine quinoa with 2 cups water and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.
While quinoa cooks, pat salmon fillets dry. Drizzle with 1 tbsp olive oil, sprinkle with smoked paprika, salt, and black pepper. Zest half the lemon over the fillets.
Heat a nonstick skillet over medium heat. Add 1 tbsp olive oil. Sauté sliced green peppers and minced garlic for 4-5 minutes, until just tender. Season lightly with salt and pepper. Transfer to a plate.
In the same skillet, place salmon fillets skin-side down. Cook for 3-4 minutes, then flip and cook another 2-3 minutes, or until salmon is just cooked through.
Squeeze half the lemon juice over the cooked salmon.
To assemble, divide quinoa between two bowls. Top with sautéed green peppers and salmon fillets. Drizzle with remaining lemon juice, sprinkle with parsley, and serve.