Mediterranean Salmon & Quinoa Salad

Flaky, pan-seared salmon served over a vibrant quinoa salad with crisp vegetables, olives, and a bright lemon-herb dressing.

• Prep: 15 min
• Cook: 10 min
• Total: 25 min
• Servings: 4
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $4.79/serving

Dietary

• Low-Sugar
• Nut-Free
• Gluten-Free
• Dairy-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Protein

Ingredients

• 1 cup quinoa (uncooked)
• 2 cup water
• 1 pound salmon fillets
• 1 tablespoon olive oil
• 0.25 teaspoon kosher salt
• 0.13 teaspoon black pepper
• 1 cup cherry tomatoes (halved)
• 0.5 cup cucumber (chopped)
• 0.25 cup Kalamata olives (pitted, halved)
• 2 tablespoon fresh parsley (chopped)
• 1 tablespoon fresh dill (chopped)
• 2 tablespoon lemon juice (fresh)
• 1 tablespoon red wine vinegar
• 0.5 teaspoon dried oregano

Instructions

1. Rinse 1 cup uncooked quinoa thoroughly under cold water. Combine quinoa with 2 cups water or low-sodium vegetable broth in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork. Let cool slightly.
2. While quinoa cooks, pat the 1 pound salmon fillets dry. Season both sides with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper.
3. Heat 1 tablespoon olive oil in a non-stick skillet over medium-high heat. Place salmon, skin-side down (if applicable), in the hot skillet. Cook for 4-6 minutes per side, depending on thickness, until cooked through and easily flakes with a fork. Transfer to a plate and flake into large pieces.
4. In a large bowl, combine the cooled quinoa, 1 cup halved cherry tomatoes, 1/2 cup chopped cucumber, 1/4 cup halved pitted Kalamata olives, 2 tablespoons chopped fresh parsley, and 1 tablespoon chopped fresh dill (if using).
5. In a small bowl, whisk together 2 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, and 1/2 teaspoon dried oregano to make the dressing.
6. Pour the dressing over the quinoa mixture and toss gently to combine. Divide the quinoa salad among serving plates and top with the flaked salmon.

Notes

For even quicker preparation, use pre-cooked salmon or cook the quinoa ahead of time. This salad is also delicious chilled.

Nutrition (per serving)

• Calories: 405
• Protein: 37.8 g
• Carbohydrates: 30.2 g
• Fat: 15.5 g
• Fiber: 4.5 g
• Sodium: 420 mg
• Saturated Fat: 2.5 g
• Sugar: 3.1 g
• Cholesterol: 80 mg