Pan-Seared Chinook Salmon with Dill-Feta Quinoa and Peppery Arugula Salad

Rinse 1.5 cups quinoa under cold running water in a fine-mesh strainer for 30 seconds, stirring gently, until water runs clear. This removes the bitter saponin coating.

Bring 3 cups vegetable broth to a boil in a medium saucepan over high heat. Add the rinsed quinoa and stir once. Reduce heat to low, cover with a lid, and simmer for 15 minutes until the liquid is absorbed and quinoa grains are translucent with a small white tail visible.

While quinoa cooks, pat 5 salmon fillets (6 oz each) completely dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 0.5 tsp black pepper.

Finely chop 0.5 cup fresh dill (measure after chopping) and set aside on a cutting board. Crumble 1 cup feta cheese into small pieces and set aside.

Peel and finely mince 1 medium shallot and 1 garlic clove. Set aside in a small bowl.

Cut 2 lemons in half. Juice one half into a small bowl (you should have about 2 TBSP juice) and set aside. Cut the remaining 1.5 lemons into wedges for serving.

Heat a large stainless steel or cast-iron skillet over medium-high heat for 2 minutes until very hot. Add 3 TBSP extra virgin olive oil and swirl to coat the pan evenly.

Once oil shimmers (about 1 minute), carefully place 5 salmon fillets skin-side up in the pan. Do not move them. Sear for 4-5 minutes without disturbing until the bottom is golden brown and releases easily from the pan.

Flip each fillet carefully using a fish spatula and sear skin-side down for 3-4 minutes until the flesh is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C). Transfer salmon to a warm plate and tent loosely with foil.

When quinoa is finished cooking (after 15 minutes), remove from heat and let stand covered for 2 minutes. Fluff with a fork.

Add the chopped dill, crumbled feta, minced shallot, and minced garlic to the warm quinoa. Stir gently to combine, allowing the residual heat to warm the feta slightly without melting it completely. Taste and adjust seasoning if needed.

In a large bowl, whisk together 2 TBSP lemon juice, 3 TBSP extra virgin olive oil, 0.5 tsp black pepper, and 0.25 tsp red pepper flakes until emulsified. Add the minced shallot and garlic to the dressing and stir.

Add 5 cups fresh arugula to the dressing and toss gently but thoroughly until every leaf is lightly coated. Divide arugula salad among 5 serving plates.

Spoon approximately 0.75 cup dill-feta quinoa onto each plate next to the arugula salad.

Top each portion of quinoa with 1 pan-seared salmon fillet, skin-side up.

Serve immediately with lemon wedges on the side. Drizzle any accumulated pan juices over the salmon if desired.