Salmon Quinoa Salad

This fresh and wholesome Salmon Quinoa Salad is a power-packed meal that’s perfect for lunch, dinner, or meal prep. Loaded with protein, healthy fats, and vibrant veggies, it’s a satisfying dish that tastes just as amazing as it looks.

It all started when I had leftover grilled salmon and some cooked quinoa from a weekend BBQ.

Instead of letting them go to waste, I tossed them together with some greens, a lemony vinaigrette, and what I had on hand – cucumber, cherry tomatoes, and avocado.

One bite in, and I knew I had something special.

Since then, it’s become a weekly go-to at my house.

Whether you’re craving something light yet filling, or trying to eat cleaner without compromising on taste, this salad will have your back.

Why you’ll love this

1. High-Protein and Heart-Healthy: Packed with omega-3-rich salmon and fiber-filled quinoa, it’s a nutritional powerhouse.
2. Easy to Meal Prep: It stores well in the fridge, making it ideal for make-ahead lunches or busy weeknights.
3. Vibrant & Flavorful: Fresh veggies, herbs, and a zesty lemon dressing add bold flavors and a refreshing crunch.
4. Naturally Gluten-Free: A great option for those with gluten sensitivities without sacrificing taste or texture.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Cuisines: American, Mediterranean-Inspired
Servings: 4
Estimated Cost: $15–$18

Equipment:

• Medium saucepan
• Grill pan or skillet
• Large mixing bowl
• Whisk
• Cutting board and knife

Ingredients

For the Salad:

• 1 cup uncooked quinoa (or 2 ½ cups cooked)
• 2 salmon fillets (about 6 oz each)
• 1 tbsp olive oil
• Salt and black pepper to taste
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• ½ small red onion, thinly sliced
• 1 ripe avocado, diced
• ¼ cup chopped fresh parsley or dill
• 4 cups mixed salad greens (spinach, arugula, or spring mix)

For the Dressing:

• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• 1 garlic clove, minced
• Salt and pepper to taste

Step-by-Step Instructions

1. Cook the Quinoa: Rinse quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and let cool.
2. Season and Cook Salmon: Rub salmon fillets with olive oil, salt, and pepper. Heat a grill pan or skillet over medium-high heat. Cook the salmon for 4–5 minutes per side, or until it flakes easily with a fork. Let it rest, then flake into large chunks.
3. Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, mustard, honey, garlic, salt, and pepper until well combined.
4. Assemble the Salad: In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, avocado, and salad greens. Drizzle with dressing and toss gently.
5. Add Salmon and Herbs: Top with flaked salmon and fresh parsley or dill. Toss lightly again or leave the salmon on top for presentation.
6. Serve: Plate it up and enjoy immediately, or refrigerate for later.

Nutrition Facts (Per Serving)

• Calories: 430
• Protein: 30g
• Fat: 22g
• Carbohydrates: 28g
• Fiber: 6g
• Sugar: 3g
• Sodium: 320mg
  (Note: Nutrition values are estimates and may vary based on portion size and exact ingredients.)

Tips for Success

1. Use Pre-Cooked Salmon: Save time by using leftover or store-bought cooked salmon.
2. Cool Quinoa Before Mixing: Warm quinoa can wilt the greens and make the salad soggy.
3. Add Dressing Just Before Serving: This keeps everything fresh and prevents mushiness.
4. Customize with What You Have: Swap tomatoes for bell peppers, add feta, or throw in some olives for a Mediterranean twist.

Print Pin

Salmon Quinoa Salad

This fresh and wholesome Salmon Quinoa Salad is a power-packed meal that’s perfect for lunch, dinner, or meal prep. Loaded with protein, healthy fats, and vibrant veggies, it’s a satisfying dish that tastes just as amazing as it looks.

Course Salad

Cuisine American, Mediterranean

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 430kcal

Cost $15–$18

Ingredients

For the Salad

• 1 cup uncooked quinoa or 2 ½ cups cooked
• 2 salmon fillets about 6 oz each
• 1 tbsp olive oil
• Salt and black pepper to taste
• 1 cup cherry tomatoes halved
• 1 cup cucumber diced
• ½ small red onion thinly sliced
• 1 ripe avocado diced
• ¼ cup chopped fresh parsley or dill
• 4 cups mixed salad greens (spinach, arugula, or spring mix)

For the Dressing

• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• 1 garlic clove minced
• Salt and pepper to taste

Instructions

• Cook the Quinoa: Rinse quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and let cool.
• Season and Cook Salmon: Rub salmon fillets with olive oil, salt, and pepper. Heat a grill pan or skillet over medium-high heat. Cook the salmon for 4–5 minutes per side, or until it flakes easily with a fork. Let it rest, then flake into large chunks.
• Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, mustard, honey, garlic, salt, and pepper until well combined.
• Assemble the Salad: In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, avocado, and salad greens. Drizzle with dressing and toss gently.
• Add Salmon and Herbs: Top with flaked salmon and fresh parsley or dill. Toss lightly again or leave the salmon on top for presentation.
• Serve: Plate it up and enjoy immediately, or refrigerate for later.

Notes

1. Use Pre-Cooked Salmon: Save time by using leftover or store-bought cooked salmon.
2. Cool Quinoa Before Mixing: Warm quinoa can wilt the greens and make the salad soggy.
3. Add Dressing Just Before Serving: This keeps everything fresh and prevents mushiness.
4. Customize with What You Have: Swap tomatoes for bell peppers, add feta, or throw in some olives for a Mediterranean twist.

Common Questions

Can I use canned salmon instead of fresh?
Yes, canned salmon works perfectly for convenience. Just drain it well and flake it before adding.

How long can I store this salad?
It lasts up to 3 days in the fridge. Keep the dressing and avocado separate if prepping ahead.

Is this recipe good for weight loss?
Yes, it’s high in protein and fiber, which helps keep you full longer and supports healthy eating goals.

Can I make this dairy-free and nut-free?
Absolutely! This salad is naturally dairy-free and nut-free. Just be sure to double-check your mustard and dressing ingredients.

Thanks for stopping by! I hope this Salmon Quinoa Salad brings freshness and ease to your table.

Whether you’re meal-prepping, hosting a lunch, or simply craving something nourishing, this recipe is a feel-good favorite.

Happy cooking and enjoy every bite!