Simple Salmon and Quinoa Bowl

Ingredients

• Kosher salt and freshly ground black pepper
• 1 cup (170 g) quinoa, rinsed
• 4 (6-ounce / 170-g) skin-on salmon fillets
• 1½ teaspoons ground coriander
• 1 tablespoon olive oil
• 1 medium head Bibb lettuce, torn into bite-size pieces (about 6 cups / 230 g)
• 1 cup Cucumber-Dill Tzatziki
• Chopped fresh dill and lemon wedges, for serving

Instructions

1. Bring a large pot of water to a rolling boil. Salt the water and add the quinoa. Reduce to a strong simmer and cook until the quinoa is chewy but not soft, 11 to 12 minutes. Drain well.
2. Meanwhile, prepare the salmon. In a small bowl, mix the coriander, 2 teaspoons salt, and 1 teaspoon pepper. Season the salmon on both sides with the spice mixture.
3. Heat the olive oil in a large nonstick skillet over medium heat. Add the salmon skin-side down and cook without disturbing until the skin is golden brown and crisp, 5 to 7 minutes. Flip the fillets and cook until opaque throughout, 1 to 3 minutes more, depending on the desired doneness.
4. Divide the lettuce among bowls and top with the quinoa and salmon. Dollop with the cucumber-dill tzatziki, sprinkle with fresh dill, and serve with lemon wedges.