Skillet Salmon With Quinoa Feta and Arugula Recipe

Ingredients

• 4 (6-oz) skin-on salmon filets
• Kosher salt and freshly ground black pepper
• 1 ½ 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 ½ cups baby arugula
• 2 scallions, white and light green parts, thinly sliced
• ½ cup crumbled feta cheese (about 4 ounces)
• 2 tablespoons fresh squeezed juice from 1 lemon
• 1 to 2 tablespoons extra-virgin olive oil

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