Seared Salmon with Quinoa & Cucumber Salad
This Seared Salmon with Quinoa & Cucumber Salad is a vibrant, protein-packed meal that's quick to prepare and incredibly satisfying. Featuring flaky salmon, fluffy quinoa, crisp cucumber, and a bright lemon-dill dressing, it's perfect for a healthy lunch or light dinner.
For 2 servings
Rinse quinoa thoroughly under cold water. In a small saucepan, combine rinsed quinoa, 1 cup water, and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
While quinoa cooks, prepare the dressing and vegetables. Dice the cucumber into small, bite-sized pieces. Finely chop 2 tablespoons of fresh dill.
In a small bowl or jar, whisk together 2 tablespoons of olive oil, 1.5 tablespoons of fresh lemon juice (from about half a lemon), 1/4 tsp salt, and 1/8 tsp black pepper until well combined. Set aside.
Pat salmon fillets dry with paper towels. Season both sides of the salmon with the remaining 1/4 tsp salt, 1/4 tsp black pepper, and 1 tablespoon of chopped fresh dill.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat until shimmering. Carefully place salmon fillets, skin-side down (if applicable), in the hot pan. Sear for 4-5 minutes until the skin is crispy and golden. Flip and cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temperature should reach 145°F / 63°C).
In a medium bowl, combine the fluffed quinoa, diced cucumber, and the remaining 1 tablespoon of chopped fresh dill. Drizzle about half of the prepared lemon-dill dressing over the quinoa mixture and toss gently to combine.
Divide the quinoa salad between two plates. Top each serving with a seared salmon fillet. Drizzle the remaining dressing over the salmon and salad. Serve immediately with lemon wedges for an extra squeeze of freshness.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't overcook the salmon: Salmon is best when cooked to medium, where it's still flaky and moist. An internal temperature of 145°F (63°C) is ideal. Use a meat thermometer for accuracy.
- 2Rinse your quinoa: Rinsing quinoa before cooking removes its natural bitter coating (saponin), ensuring a cleaner, milder flavor.
- 3Pat salmon dry: For a perfectly crispy skin and a good sear, always pat your salmon fillets thoroughly dry with paper towels before seasoning and cooking.
- 4Customize your dressing: Feel free to add a pinch of garlic powder, a tiny bit of Dijon mustard, or a touch of honey to the dressing for added complexity.
Adapt it for your goals.
Protein Swap
Substitute salmon with pan-seared chicken breast, grilled shrimp, or even firm tofu for a vegetarian option.
Grain AlternativeGrain Alternative
Swap quinoa for couscous, farro, brown rice, or even a bed of mixed greens for a lighter, grain-free version.
Veggie BoostVeggie Boost
Add cherry tomatoes, chopped bell peppers, red onion, or crumbled feta cheese to the quinoa salad for extra flavor and texture.
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 heart health, brain function, and reducing inflammation.
High in Fiber and Protein
Quinoa provides a complete protein source and is rich in dietary fiber, promoting satiety, digestive health, and stable blood sugar levels.
Hydrating and Nutrient-Dense
Cucumber offers hydration and essential vitamins like K and C, while the fresh dill and lemon provide antioxidants and a boost of flavor without excess calories.
Frequently asked questions
Yes, you can use frozen salmon fillets. Ensure they are fully thawed in the refrigerator overnight or under cold running water, then pat them very dry before seasoning and searing for best results.
