Salmon with Roasted Red Pepper Quinoa Salad

eatingwell.com

L. Parker

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

Directions at eatingwell.com

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