5 from 34 votes
Salmon Shawarma Salad
Salmon Shawarma Salad marries spiced, marinated grilled salmon with quinoa, kale, fresh herbs, cucumber, and cherry tomatoes, topped with lemon vinaigrette and tzatziki. The salmon brings warm shawarma spices balanced by the bright, fresh salad and creamy tzatziki, creating a hearty yet refreshing bowl-style meal. Texture varies from tender fish to crisp vegetables.
Prep Time
2 hrs
Cook Time
10 mins
Total Time
2 hrs 10 mins
Servings:
2
people
Calories:
1653 kcal
Course:
Main Course
Cuisine:
Mediterranean
Ingredients
For the Salmon
- 2 lemon juiced
- ½ cup olive oil
- 4 cloves garlic minced
- salt Kosher salt and freshly cracked, to taste
- black pepper Kosher salt and freshly cracked, to taste
- 2 teaspoons cumin ground
- 2 teaspoons paprika
- ½ teaspoon oregano dried
- ½ teaspoon red pepper flakes
- 1 pound salmon
For the Bowls
- 1 head dinosaur kale shedded
- ½ cup quinoa cooked
- ½ cup parsley chopped
- ½ cup mint chopped, fresh
- 1 pint cherry tomato halved
- 4 cucumber Persian, diced
- 1 cup tzatziki
- Pita chips homemade
- 1 recipe lemon vinaigrette
For the Lemon Vinaigrette
- 1 lemon juiced
- 2 tablespoons red wine vinegar
- 2 cloves garlic finely chopped
- 1 shallot small, finely chopped
- ½ cup olive oil
- salt kosher salt and freshly cracked
- black pepper kosher salt and freshly cracked
Instructions
For the Salmon
- In a large zip-top bag, combine the lemon juice, ½ cup olive oil, garlic, salt, pepper, cumin, paprika, oregano and red-pepper flakes. Add the salmon, zip the top of the bag and give it a quick shake to combine. Refrigerator for 2 hours.
- Preheat a cast iron to medium high heat. Remove the salmon from the marinade and grill for 3-4 minutes on each side until crispy but not overcooked. Remove and set aside to rest.
Cup of Yum
For the Salad
- Transfer the salmon to a large bowl and toss to combine with the quinoa, parsley, mint, cherry tomatoes and cucumbers and lemon vinaigrette. (to make the lemon vinaigrette, just whisk everything together)
- Divide the shredded kale amongst 2 bowls and top with a hefty portion of the salmon tomato mixture. Drizzle with tzatziki or serve it on the side. Also pita chips on the side.
Notes
- Marinate the salmon for about 2 hours to allow the shawarma spices to infuse thoroughly.
- Grill the salmon over medium-high heat for 3-4 minutes per side for a crispy exterior without overcooking.
- Use fresh herbs like parsley and mint for the salad to complement the robust spices of the salmon.
- Serve with tzatziki sauce on the side or drizzled on top to add creamy texture and cool flavor balance.
- Pita chips provide a crunchy contrast and can be homemade or store-bought.
Nutrition Information
Calories
1653kcal
(83%)
Carbohydrates
53g
(18%)
Protein
58g
(116%)
Fat
141g
(217%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
18g
(106%)
Monounsaturated Fat
84g
(420%)
Cholesterol
144mg
(48%)
Sodium
754mg
(31%)
Potassium
2261mg
(48%)
Fiber
11g
(44%)
Sugar
16g
(32%)
Vitamin A
4639IU
(93%)
Vitamin C
168mg
(187%)
Calcium
366mg
(37%)
Iron
10mg
(56%)
Nutrition Facts
Serving: 2 people
Amount Per Serving
Calories 1653
% Daily Value*
| Calories | 1653kcal | 83% |
| Carbohydrates | 53g | 18% |
| Protein | 58g | 116% |
| Fat | 141g | 217% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 18g | 106% |
| Monounsaturated Fat | 84g | 420% |
| Cholesterol | 144mg | 48% |
| Sodium | 754mg | 31% |
| Potassium | 2261mg | 48% |
| Fiber | 11g | 44% |
| Sugar | 16g | 32% |
| Vitamin A | 4639IU | 93% |
| Vitamin C | 168mg | 187% |
| Calcium | 366mg | 37% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.