Herb-Crusted Chinook Salmon with Dill-Feta Quinoa and Peppery Arugula Salad

Rinse the quinoa thoroughly under cold running water in a fine-mesh strainer, using gentle swirling motions for 1-2 minutes until the water runs mostly clear. This removes bitter saponins and prevents a starchy taste. Set aside to drain completely for 2-3 minutes.

While quinoa drains, prepare the herb crust: finely chop 1.5 cups fresh dill, 0.75 cup fresh parsley, and 0.25 cup fresh chives until minced. Combine the chopped herbs with 0.75 cup panko breadcrumbs, 2 teaspoons lemon zest, 0.5 teaspoon sea salt, and 0.25 teaspoon black pepper in a shallow bowl. Drizzle 2 tablespoons olive oil over the mixture and stir gently with a fork until the breadcrumbs are evenly moistened and resemble coarse sand.

Bring 3 cups vegetable broth to a boil in a medium saucepan over medium-high heat. Add the drained quinoa, stir once, and reduce heat to low. Cover and simmer for 15 minutes until the liquid is absorbed and you see the white spiral germ popping from each grain. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.

While the quinoa cooks, pat the 5 salmon fillets dry with paper towels—this is essential for proper searing and crust adhesion. Season both sides of each fillet with 0.25 teaspoon sea salt and 0.125 teaspoon black pepper (divided evenly).

Press the herb-panko mixture firmly onto the skin side of each salmon fillet, using about 3 tablespoons per fillet. The crust should adhere well and form a cohesive layer.

Heat 4 tablespoons olive oil in a large skillet over medium-high heat for 2 minutes until shimmering. Carefully place the salmon fillets skin-side down in the hot oil. Sear for 4-5 minutes without moving them—listen for a gentle sizzle and resist the urge to flip. The skin should become crispy and golden, and the herb crust will deepen in color.

Gently flip the salmon fillets using a thin spatula, being careful not to dislodge the crust. Cook for an additional 3-4 minutes on the flesh side until the salmon reaches an internal temperature of 125-130°F (52-54°C) at the thickest part, measured with an instant-read thermometer. The flesh should be opaque and flake easily with gentle pressure.

While the salmon finishes cooking, prepare the dressing: whisk together 4 tablespoons fresh lemon juice and 1 tablespoon Dijon mustard in a small bowl. Slowly drizzle in 2 tablespoons olive oil while whisking continuously to create an emulsion. Season with 0.25 teaspoon sea salt and 0.5 teaspoon black pepper. Taste and adjust seasoning as needed.

Fold the crumbled 1 cup feta cheese into the warm quinoa gently, reserving 0.25 cup feta for garnish. The residual heat will soften the cheese slightly. Divide the dill-feta quinoa among 5 serving plates, placing it to one side.

Toss the 5 cups fresh arugula with the lemon-mustard dressing in a large bowl, using just enough dressing to coat lightly (you may have dressing remaining). Arrange the dressed arugula on each plate next to the quinoa.

Place one herb-crusted salmon fillet on each plate, skin-side up to showcase the golden crust. Garnish each plate with the reserved 0.25 cup crumbled feta cheese divided among servings. Serve immediately while the salmon is warm and the crust remains crispy.