Salmon Quinoa Salad
A vibrant, nutrient-packed salad featuring flaky baked salmon, fluffy quinoa, and crisp edamame. Tossed in a zesty lemon-dill vinaigrette, it's a perfect heart-healthy and high-fiber lunch.
For 2 servings
Cook the quinoa.
- Thoroughly rinse 1 cup of quinoa under cold water.
- In a medium saucepan, combine the rinsed quinoa, 2 cups of water, and a pinch of salt.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Remove from heat and let it stand, covered, for 5 minutes.
- Fluff the quinoa with a fork and set aside to cool.
TIPRinsing quinoa removes its natural coating, called saponin, which can make it taste bitter.Bake the salmon.
- Preheat your oven to 400°F (200°C).
- Pat the salmon fillets dry and place them on a parchment-lined baking sheet.
- Drizzle with 1 tbsp of olive oil and season with a pinch of salt and pepper.
- Bake for 12-15 minutes, or until the salmon is opaque and flakes easily with a fork.
- Let it cool slightly, then use a fork to break it into large flakes.
TIPBe careful not to overcook the salmon, as it can become dry. It should still be slightly pink in the center when you take it out.Prepare the vegetables and herbs.
While the quinoa and salmon are cooking, dice the cucumber, halve the cherry tomatoes, and finely chop the fresh dill. Zest and juice the lemon.
Make the lemon-dill dressing.
In a small bowl, whisk together the Greek yogurt, the remaining 2 tbsp of olive oil, lemon juice, lemon zest, chopped dill, and a pinch of salt and pepper until smooth and creamy.
Combine the salad ingredients.
In a large salad bowl, combine the cooled quinoa, flaked salmon, diced cucumber, and halved cherry tomatoes.
Dress the salad and serve.
Pour the creamy dressing over the salad and toss gently to coat everything evenly. Serve immediately or chill for later.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For meal prep, store the dressing separately and combine just before serving to keep the salad fresh.
- 2Rinsing quinoa is crucial to remove any bitter taste.
- 3Don't overcook the salmon; it should be moist and flaky.
- 4Add the avocado just before serving to prevent it from browning.
- 5Feel free to add other Mediterranean vegetables like cherry tomatoes or red onion.
Adapt it for your goals.
High protein
Add 1/2 cup of canned chickpeas (rinsed and drained) to the salad for an extra protein boost.
dairy freeDairy free
Replace the Greek yogurt with a plain, unsweetened dairy-free yogurt alternative like almond or coconut yogurt.
quickQuick
Use pre-cooked quinoa pouches and canned salmon (drained) to make this salad in under 10 minutes.
low carbLow carb
Substitute the quinoa with an equal amount of cooked and cooled cauliflower rice for a lower-carb version.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Salmon is an excellent source of omega-3s, which are crucial for brain health and reducing inflammation.
Complete Protein Source
Both salmon and quinoa provide all nine essential amino acids, making this dish a complete protein source that supports muscle repair and growth.
High in Fiber
Quinoa and fresh vegetables contribute significant dietary fiber, which aids digestion, promotes satiety, and helps manage blood sugar levels.
Supports Heart Health
The combination of healthy fats from salmon and olive oil, along with fiber, helps support cardiovascular health by managing cholesterol levels.
Frequently asked questions
Yes, it is exceptionally healthy. It's rich in omega-3 fatty acids from salmon, complete protein and fiber from quinoa, and healthy fats from avocado. The lemon-dill vinaigrette is a light and heart-healthy dressing.