Salmon with Roasted Red Pepper Quinoa Salad
Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 1 ¼ pounds skin-on salmon, preferably wild, cut into 4 portions
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 2 tablespoons red-wine vinegar
- 1 clove garlic, grated
- 2 cups cooked quinoa (see Tip)
- 1 cup chopped roasted red bell peppers (from a 12-ounce jar), rinsed
- ¼ cup chopped fresh cilantro
- ¼ cup chopped toasted pistachios
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