4 (6-oz) skin-on salmon filets
Kosher salt and freshly ground black pepper
1 ½ tablespoons canola, vegetable, or light olive oil
2 cups water or homemade or store-bought low sodium chicken broth
1 cup pre-washed or rinsed quinoa
1 ½ cups baby arugula
2 scallions, white and light green parts, thinly sliced
½ cup crumbled feta cheese (about 4 ounces)
2 tablespoons fresh squeezed juice from 1 lemon
1 to 2 tablespoons extra-virgin olive oil
1. Season the salmon with salt and pepper. Heat the canola oil in a 12-inch skillet over medium-high heat until hot. Add the salmon skin-side down and cook without moving until skin is crisp, 2-3 minutes. Carefully remove salmon with a thin metal fish spatula and set on a large plate skin-side-up.
2. In the same skillet, bring 2 cups of water to an active boil and generously season with salt. Add the quinoa and allow to cook for exactly 9 minutes.
3. Lower the heat to medium-low, stir in the arugula, scallion, feta and place the salmon back on top, skin-side up, cover and cook until the salmon is barely cooked through, 2 to 3 minutes longer. Portion out the quinoa and salmon and drizzle with fresh lemon juice and extra-virgin olive oil. Serve immediately.