Hey guys!!
I have to share this recipe!! My husband & I are newbies to the Hello Fresh food delivery system. We absolutely LOVE it. It works for us right now! We’ve had some GREAT meals, we’ve tried things we normally wouldn’t make & there isn’t a ton of RANDOM left overs because we are sent EXACTLY what we need for 2 servings per meal!! We receive 3 meals a week & often have leftovers to enjoy too.
I felt a little bit like WIFE-of-the-YEAR when I made this for Loren…. absolutely DELICIOUS - so I wanted to share!!
Thanks to all the dietitians, nutritionists, and food experts at Hello Fresh for all the work you do!
Pan-Seared Salmon with Arugula-Mint Pesto, Quinoa Salad, and Char-Broiled Sugar Snap Peas
- Preheat the broiler to high or the oven to 500 degrees. In a small pot, bring 1 cup water to a boil with a large pinch of Once boiling, add the quinoa, cover, reduce to a simmer, and cook for 15 minutes until tender. Drain and rinse under cold water.
- Finely chop the mint leaves and half the arugula. Mince or grate the garlic.
TIP: If you have a food processor, you can use it to make the pesto in step 3. Just pulse all the pesto ingredients together! You don’t even have to chop the greens!
- Make the arugula-mint pesto: in a small bowl, combine the mint, chopped arugula, and enough olive oil to create a sauce-like consistency (we used about 2 Tablespoons). Stir in the garlic (to taste) then season with salt and pepper.
- Make the quinoa salad: when the quinoa is ready, toss it in a medium bowl with almonds, remaining arugula, 2 teaspoons mustard, and a drizzle of olive oil. Season with salt and pepper.
- Toss the snap peas on a baking sheet with a drizzle of olive oil and season with salt and pepper. Set aside.
- Pan-sear salmon: heat a drizzle of olive oil in a large pan over high heat. Season the salmon on all sides with salt and pepper. Add the salmon to the pan, skin side down, and cook for 5-6 minutes until the skin is golden brown and crispy. Flip the salmon and cook for 2-4 minutes on the other side until just opaque in the middle.
- While the salmon cooks, place the baking sheet with the snap peas on the top rack of the oven under the broiler (if you have one) for 4-5 minutes, until slightly charred.
- Toss the snap peas with half the pesto then serve the remaining pesto atop the salmon. Serve the quinoa salad on the side and enjoy!
If you end up making this - please let me know or tag me on Facebook!! I’d love to see your clean meals!!
XO,
Brittany
{All the credit & chef props of to HELLO FRESH!!}
