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Salmon Quinoa Salad
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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
Cook Time 15 minutes
Total Time 30 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.