Sous Vide Salmon with Pico de Gallo & Quinoa Salad

September 15, 2018

Sous vide salmon fillets with crispy skin paired with classic pico de gallo and a simple quinoa salad, this healthy and delicious meal is loaded with protein, omega-3 fatty acids, and vitamins.

For the salmon: :
5 salmon fillets, skin on
to taste Kosher salt
to taste Brown sugar, as needed (optional)
to taste Freshly ground black pepper to taste
2-3 fresh dill sprigs
to taste Lemon zest, as needed
to taste Extra virgin olive oil
For the pico de gallo::
9 Roma tomatoes, seeded and diced
1 cup white onion, diced
1 medium garlic clove, minced
1/2 cup chopped cilantro leaves, firmly packed
1 jalapeno pepper, seeded and finely chopped (optional)
2-3 limes ( juiced )
to taste Salt and pepper
For the quinoa salad::
2 cup uncooked quinoa
4 cups beef or chicken bone broth
1 5-ounce package spring mix
1 pint cherry tomatoes, halved
1/4 cup extra-virgin olive oil
to taste Kosher salt
to taste Freshly ground black pepper to taste
1 lemon ( juiced )

Heat water to 122°F.
Lay salmon fillets skin-side up on a cutting board. Use a sharp knife to cut a few parallel slits through the skin. This step will help get the skin nice and crisp when...

See the full directions on my site

Nutritions

Calories
2006

Sodium
248mg
10% DV

Fat
176g
270% DV

Protein
22g
44% DV

Carbs
72g
24% DV

Fiber
15g
60% DV