Peppery arugula and refreshing mint sub in for basil in this non-traditional pesto. It’s the perfect accompaniment to rich, flaky salmon. You’ll be shocked by how delicious sugar snap peas are after a flash under the broiler—it’s a veggie revelation!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
/ serving 2 people
/ serving 2 people
Whole Grain Mustard
Sugar Snap Peas
In a small pot, bring 1 cup water to a boil with a large pinch of salt. Once boiling, add the quinoa, cover, and reduce to a simmer for 15 minutes, until tender. Drain and rinse under cold water.
Finely chop the mint leaves and half the arugula. Mince or grate the garlic. Tip: If you have a food processor, you can use it to make the pesto in step 3. Just pulse all the pesto ingredients together! You don’t even have to chop the greens!
Make the arugula-mint pesto: in a small bowl, combine the mint, chopped arugula, and enough olive oil to create a sauce-like consistency (we used about 2 tablespoons). Stir in the garlic, to taste, then season with salt and pepper.
When the quinoa is ready, toss it in a medium bowl with the almonds, remaining arugula, 2 teaspoons mustard, and a drizzle of olive oil. Season with salt and pepper.
Preheat broiler to high or oven to 500 degrees. Toss the snap peas on a baking sheet with a drizzle of olive oil and season with salt and pepper. Set aside.
Heat a drizzle of olive oil in a large pan over high heat. Season the salmon on all sides with salt and pepper. Add the salmon to the pan, skin side down, and cook 5-6 minutes, until skin is golden brown and crispy. Flip and cook 3-4 minutes on the other side, until nearly opaque throughout.
While the salmon cooks, place the baking sheet with the snap peas on the top rack of the oven under the broiler (if you have one) for 4-5 minutes, until slightly charred.
Toss the snap peas with half the pesto, then serve the remaining pesto atop the salmon. Serve the quinoa salad alongside and enjoy!