RECIPES: Pan Seared Verlasso Salmon with Braised Greens & Quinoa

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  • 2 each 6 oz Verlasso salmon fillets
  • 1 tbsp Olive oil
  • 1# Winter greens (kale, chard or your favorite)
  • 1 tbsp  Garlic, chopped
  • 1 tbsp  Olive oil
  • 1 cup Quinoa
  • 3.5 cups Vegetable stock
  • .5 cup  Red pepper diced
  • 1 tsp Lemon zest


  1. Season salmon with salt and pepper. Place 1 tbsp. Olive oil into saute pan over medium high heat. Place salmon into pan and cook to golden brown (apx 4 minutes). Turn salmon over and finish cooking in 350’ oven for apx. 8 minutes or until desired doneness.
  2. Remove ribs from winter greens, discard ribs and roughly chop winter green leaves. Place 1 tbsp olive oil into saute pan and heat to medium-high, add in chopped greens, saute until wilted. Add in chopped garlic and continue to cook. Season with salt and pepper.
  3. Place vegetable stock into small sauce pot and bring to a boil, add in quinoa and reduce heat to a simmer. Continue cooking until liquid is absorbed and add in diced red pepper and lemon zest. Season as needed.
  4. Place greens in center of 2 plates, followed by the quinoa on the greens and lean salmon on the quinoa.