Follow these step-by-step instructions for a flawless Herbed Salmon with Quinoa Pilaf. We’ll prepare the pilaf first, as it can simmer while you cook the salmon, making for an efficient and well-timed meal.

Part 1: Creating the Flavorful Quinoa Pilaf

1. Sauté the Aromatics: Place a medium-sized saucepan or pot over medium heat. Add the 1 tablespoon of olive oil. Once the oil is shimmering, add the finely chopped yellow onion and diced red bell pepper. Sauté for 4-5 minutes, stirring occasionally, until the onion becomes translucent and the pepper begins to soften. This step builds the crucial first layer of flavor.
2. Toast the Garlic and Quinoa: Add the minced garlic to the pot and cook for another minute until fragrant. Be careful not to let it burn. Add the rinsed quinoa to the pot. Stir continuously for about 1-2 minutes to toast the grains. This toasting step enhances the quinoa’s natural nutty flavor and helps it cook up fluffier.
3. Simmer to Perfection: Pour in the 2 cups of vegetable or chicken broth. Add the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir everything together and bring the liquid to a boil.
4. Cook and Rest: Once boiling, immediately reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer for 15 minutes. After 15 minutes, turn off the heat but leave the pot covered on the stove for another 5-10 minutes. Do not peek! This resting period is critical, as it allows the quinoa to steam and absorb the last bits of moisture, resulting in perfectly separated, fluffy grains.

Part 2: Cooking the Perfect Herbed Salmon

1. Prepare the Herb Topping: While the quinoa is simmering, prepare the salmon. In a small bowl, combine the finely chopped fresh dill, parsley, chives, and the zest of one lemon. Add the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Mix well to create your vibrant herb crust.
2. Season the Salmon: Pat the salmon fillets completely dry with a paper towel. This is a key step for getting a good sear. Brush the flesh side of each fillet with olive oil, then generously press the herb mixture onto the top of each piece, ensuring an even coating.
3. Sear the Salmon: Heat the remaining 2 tablespoons of olive oil in a large non-stick or cast-iron skillet over medium-high heat. Once the oil is hot and shimmering, carefully place the salmon fillets in the pan, skin-side down (if using skin-on). If using skinless fillets, place them herb-side up.
4. Cook to Flaky Perfection: Cook for 4-6 minutes on the first side, depending on the thickness of your fillets. You’ll see the color change and creep up the sides of the fish. For crispy skin, avoid moving the fillets during this time. Flip the salmon carefully and cook for another 3-5 minutes on the other side. The salmon is done when it is opaque and flakes easily when gently pressed with a fork. Avoid overcooking to keep it moist and tender.
5. Finish with Lemon: Remove the skillet from the heat. Squeeze the juice from the reserved lemon over the cooked salmon fillets.

Part 3: Assembling the Dish

1. Fluff the Quinoa: After the quinoa has rested, remove the lid and use a fork to gently fluff the grains, incorporating the vegetables.
2. Serve Immediately: Spoon a generous portion of the quinoa pilaf onto each plate. Carefully place a beautiful herbed salmon fillet on top or alongside the pilaf. Garnish with an extra sprig of dill or a lemon wedge if desired.