Salmon Quinoa Salad
User Reviews
5.0
3 reviews
Excellent
Salmon Quinoa Salad
Report
This Greek-inspired salmon quinoa salad is easy to make and dressed in a light, tangy red wine vinaigrette. Made with romaine lettuce, feta, kalamata olives, tomatoes, onions, and cucumber, it has 25 grams of protein per serving—perfect for a healthy dinner or meal prep!
Share:
Ingredients
The Salad:
- ½ cup dry quinoa I like tricolor
- 4 salmon portions 4-6 oz each, skin removed
- 2 tablespoon dressing recipe below
- 1 tablespoon avocado or olive oil for cooking salmon
- 3 - 5 cups arugula or romaine hearts
- 1 cup cherry tomatoes halved
- ½ cup kalamata olives
- ½ cup feta crumbles
- ⅓ cup very thinly sliced red onion soaked in cold water for 10-15 minutes
- 1 large cucumbers sliced
- Fresh dill for garnish
The Dressing:
- 6 tablespoon extra virgin olive oil
- 4 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 1-2 tablespoon water
- 1 teaspoon dried oregano
Instructions
- Prepare Quinoa: Cook quinoa according to package instructions. ½ cup dry quinoa should yield about 1.5 cups of cooked quinoa.
- Soak Red Onions: Thinly slice red onions and soak them in cold water while you cook the salmon and quinoa. This helps mellow the onion flavor. Let them soak for 10-15+ minutes.
- Make Dressing: In a small bowl, whisk together extra virgin olive oil, red wine vinegar, dijon mustard, water, and dried oregano to create the dressing.
- Prepare Salmon: Drizzle about ½ tablespoon of the dressing over each salmon portion. Rub the dressing over the salmon to coat.
- Cook Salmon in Skillet: Heat about 1 tablespoon of oil in a skillet and sear the salmon for 4 - 5 minutes on the top side. Flip the salmon and finish cooking to your desired doneness (approximately 3-5 minutes more).
- Cook Salmon in Air Fryer: Preheat your air fryer to 380°F, add your seasoned salmon fillets into the basket, and the air fryer for 8 – 12 minutes, flipping halfway through. I recommend checking at the 6-minute mark to ensure the salmon is cooking properly.
- Assemble Salads: Portion out arugula (or romaine), cooked quinoa, sliced cucumbers, cherry tomatoes, and olives onto plates. Drain the soaked red onions and add them to the salads. Place the cooked salmon on top of each salad and crumble feta over the salads. Finally, drizzle the assembled salads with the prepared dressing and sprinkle fresh dill on top. Enjoy!
Notes
- Frozen Salmon: Place the frozen fillets in the refrigerator overnight or use the defrost function on your microwave. Alternatively, you can seal them in a plastic bag and submerge the bag in cold water, changing the water every 30 minutes until the salmon is thawed.
- Greens: Try spinach, kale, or mixed salad greens for variety.
- Quinoa: Replace with brown rice, couscous, bulgur, or farro for different grain textures.
- Salmon: Substitute with grilled chicken, shrimp, or tofu for alternative protein options.
- Dairy-Free Option: Go dairy-free by replacing the feta with vegan cheese or skipping it altogether.
- Dressing: Try this avocado green goddess dressing, Caesar dressing, the yogurt dill one, or a store-bought Greek dressing.
- Meal Prep Tip: Make life easier by prepping components in advance. Cook the quinoa and salmon ahead of time, store them separately, and assemble your salad just before digging in. It’s a time-saving move for a quick and tasty meal.
- Storing: Store the salad in an airtight container in the refrigerator for up to 3 days, keeping the dressing separate until serving to maintain freshness. To extend the salad’s crispness, consider storing components separately and assembling them just before consumption.
- Reheating the Salmon: Reheat salmon by placing it in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through. Alternatively, use a microwave on low power in short intervals, checking for doneness between bursts to avoid overcooking. Don’t heat the salad!
- Nutritional information accounts for the dressing!
Nutrition Information
Show Details
Calories
487kcal
(24%)
Carbohydrates
18g
(6%)
Protein
25g
(50%)
Fat
35g
(54%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
12g
Cholesterol
63mg
(21%)
Sodium
569mg
(24%)
Potassium
902mg
(26%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Vitamin A
5130IU
(103%)
Vitamin C
14mg
(16%)
Calcium
168mg
(17%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Calories | 487kcal | 24% |
| Carbohydrates | 18g | 6% |
| Protein | 25g | 50% |
| Fat | 35g | 54% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 63mg | 21% |
| Sodium | 569mg | 24% |
| Potassium | 902mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 5130IU | 103% |
| Vitamin C | 14mg | 16% |
| Calcium | 168mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
Mediterranean Quinoa Salad with Peppers, Cucumbers, Olives and Feta
Greek, American-Mediterranean Fusion
5.0
(135 reviews)
