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Skillet Salmon With Quinoa, Feta, and Arugula

Yasmin Fahr
  • minutes
  • Serves 4

INGREDIENTS

4

skin-on salmon filets, skin-on

2 tbsp

1 lemon, fresh squeezed juice from

1 1/2 cups

Baby arugula

2

Scallions

2 cups

Water or homemade or store-bought low sodium chicken broth

1 cup

Quinoa, pre-washed or rinsed

1

Kosher salt and freshly ground black pepper

1 1/2 tbsp

Canola

1 tbsp

Olive oil, extra-virgin

1/2 cup

Feta cheese