Skillet Salmon with Quinoa, Feta, and Arugula

Ingredients

• 4 skin-on salmon filets
• Kosher salt and freshly ground black pepper
• 1 1/2 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 1/2 cups baby arugula
• 2 scallions, white and light green parts, thinly sliced
• 1/2 cup crumbled feta cheese
• 2 tablespoons fresh squeezed juice from 1 lemon
• 1 to 2 tablespoons extra-virgin olive oil

Directions

1. Sprinkle the salmon with salt and pepper. Warm the canola oil in a 12-inch skillet over medium-high heat until it is hot. Lay in the salmon with the skin facing down, and leave it alone until the skin crisps, 2-3 minutes. Using a thin metal fish spatula, gently lift the salmon out of the pan and transfer it to a large plate, skin-side up.
2. Pour 2 cups of water into the same skillet and bring it to a lively boil, then season it well with salt. Stir in the quinoa and cook for exactly 9 minutes.
3. Turn the heat down to medium-low. Mix in the arugula, scallion, and feta, then return the salmon to the skillet on top, skin-side up. Cover the pan and cook until the salmon is just barely done, 2 to 3 minutes more. Divide the quinoa and salmon into portions, finish with fresh lemon juice and extra-virgin olive oil, and serve right away.