1-Pot Honey Garlic Salmon Quinoa
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
This easy and delicious dinner is garlicky, sweet and filling! Leftovers are great for lunch.
  • 1 lb wild salmon fillet - skin and bones removed (or 17 oz or 500g)
  • 3 cloves garlic, minced
  • 2 Tbsp honey
  • 2 tsp lower sodium soy sauce (for gluten-free use tamari if needed)
  • 1 Tbsp lemon juice
  • ½ cup red pepper, diced
  • ½ cup onion, diced
  • 1 cup raw quinoa
  • 2 cups chicken broth, vegetable broth or water ( I used chicken broth)
  1. First, prepare the marinade. In a medium bowl, mix together the honey, soy sauce, lemon juice and minced garlic.
  2. Cut the raw salmon into chunks, and add to the marinade. Allow to sit in there while you chop up the red pepper and onions.
  3. Heat up a deep skillet or large pot to medium-medium/high heat. Mist with oil or cooking spray.
  4. Add the salmon and all the marinade to the pot and cook until just cooked through (should only take about 3-4 minutes.
  5. Remove the salmon from the pot.
  6. Add the raw quinoa, peppers, onions and broth to the same pot. Place the lid on and simmer on medium (or low-medium) heat until the quinoa is fluffy and cooked (about 20 minutes.)
  7. Once the quinoa is done, add in the salmon and gently fold in.
  8. Garnish with fresh lemon, parsely, and an extra drizzle of honey if desired
Serving size: ¼ of entire recipe Calories: 457 Fat: 14.4 g Saturated fat: 2 g Unsaturated fat: 12.4 g Carbs: 46 g Sugar: 14 g Sodium: 339 mg Fiber: 2.6 g Protein: 33 g Cholesterol: 74 mg
Recipe by Busy But Healthy at https://busybuthealthy.com/1-pot-honey-garlic-salmon-quinoa/