If you’re craving a vibrant, fresh, and irresistibly healthy meal, then you absolutely must try this Greek Salmon Quinoa Salad Recipe. This dish combines flaky, tender salmon with fluffy quinoa and bursts of Mediterranean flavors from crisp cucumbers, juicy cherry tomatoes, briny Kalamata olives, and creamy feta cheese. The bright lemon and olive oil dressing ties everything together for a refreshing, satisfying salad that’s perfect for lunch, dinner, or even a make-ahead meal to fuel your busy days. Trust me, once you make this salad, it will quickly become one of your go-to favorites for effortless, wholesome eating.
Ingredients You’ll Need
Each ingredient in this Greek Salmon Quinoa Salad Recipe plays a special role, from texture and freshness to bold flavor. You don’t need a long list to make something spectacular—just simple, quality components that blend beautifully.
- 2 fillets of salmon (about 6 ounces each): The star protein, baked perfectly to stay moist and flaky.
- 1 cup quinoa: A fluffy, protein-rich base that adds wonderful texture and nutrition.
- 1 cucumber, diced: Adds crunch and a cool, refreshing bite.
- 1 cup cherry tomatoes, halved: Juicy bursts of natural sweetness and color.
- 1/2 red onion, thinly sliced: A sharp, slightly pungent contrast that brightens the salad.
- 1/2 cup Kalamata olives, pitted and sliced: Briny depth that brings authentic Greek flavor.
- 1/4 cup feta cheese, crumbled: Creamy and salty, it unites the salad’s flavors beautifully.
- Juice of 1 lemon: Adds zing and lifts the entire dish with fresh acidity.
- 3 tablespoons olive oil: A rich, smooth base for the dressing and to coat the salmon.
- Salt and pepper to taste: To enhance and balance all the wonderful flavors.
How to Make Greek Salmon Quinoa Salad Recipe
Step 1: Prepare the Salmon
Start by preheating your oven to 400°F (200°C). Lightly grease or line a baking sheet with parchment paper to keep things tidy. Season each salmon fillet with olive oil, salt, and pepper. Bake for 12 to 15 minutes until the fish flakes easily with a fork, which means it’s perfectly cooked but still tender inside.
Step 2: Cook the Quinoa
While the salmon is baking, rinse your quinoa under cold water to remove any bitterness. Then, add it to a saucepan with two cups of water. Bring to a boil, reduce to a simmer, and cook uncovered for about 15 minutes until the water is fully absorbed and the quinoa is fluffy. Fluff it with a fork and let it cool slightly.
Step 3: Mix the Vegetables and Cheese
In a large bowl, toss together the diced cucumber, halved cherry tomatoes, thinly sliced red onion, sliced Kalamata olives, and crumbled feta cheese. These ingredients add amazing texture and a classic Greek salad vibe that pairs so well with the salmon and quinoa.
Step 4: Dress the Salad
Drizzle the lemon juice and remaining olive oil over your vegetable mix, then toss gently to combine all the flavors. The acidity from the lemon juice perfectly balances the richness of the olive oil and feta, creating a bright, well-rounded dressing.
Step 5: Combine with Salmon
Once the salmon has cooled slightly, flake it into bite-sized pieces and carefully fold it into the quinoa and veggie mix. This final step brings everything together in a harmonious blend of textures and flavors, making the salad both substantial and fresh.
How to Serve Greek Salmon Quinoa Salad Recipe
Garnishes
Add a sprinkle of fresh chopped parsley or dill on top to inject a pop of herbal freshness that complements the lemony dressing and Greek flavors beautifully. A few extra crumbles of feta or a wedge of lemon on the side can also elevate the presentation and taste.
Side Dishes
This hearty salad works marvelously on its own, but if you want to build a fuller meal, consider pairing it with warm pita bread, a side of tzatziki, or a simple grilled vegetable platter. Each adds a complementary element while keeping the meal light and balanced.
Creative Ways to Present
Try serving this salad in individual mason jars for a grab-and-go lunch or as a shareable platter with salmon flakes artfully arranged on top. You can even stuff the salad into whole wheat pita pockets for a portable Greek-inspired sandwich that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
This Greek Salmon Quinoa Salad Recipe keeps well in an airtight container in the fridge for up to three days. Store the dressing separately if you want to keep the vegetables crisp longer, or toss everything together fresh before serving.
Freezing
It’s best not to freeze this salad once combined because the fresh vegetables and feta can lose texture, and the salmon might dry out. However, you can freeze extra cooked quinoa or the salmon fillets separately to save time on another day.
Reheating
If you want to enjoy this salad warm, gently reheat just the salmon and quinoa in the microwave or on the stovetop, then add the fresh veggies and dressing afterward to maintain their crispness and flavor.
FAQs
Can I use frozen salmon for this Greek Salmon Quinoa Salad Recipe?
Absolutely! Just be sure to thaw it completely before baking, pat it dry to avoid excess moisture, and season well for the best results.
Is quinoa necessary or can I substitute another grain?
Quinoa adds a great texture and protein boost, but you can swap it for couscous, bulgur, or even brown rice depending on what you have on hand or your dietary preference.
Can I make this salad vegan?
Yes! Replace the salmon with grilled tofu or chickpeas and use a plant-based feta or omit the cheese entirely for a vegan-friendly version.
How do I know when the salmon is fully cooked?
Look for salmon that flakes easily with a fork and appears opaque throughout. Avoid overcooking to keep it tender and moist within the salad.
What is the best way to serve this salad for a party?
Serve it buffet-style in a large bowl with plenty of fresh lemon wedges, chopped herbs, and extra feta on the side so guests can customize their portions and flavor levels.
Final Thoughts
This Greek Salmon Quinoa Salad Recipe is truly a joy to make and eat. It offers a perfect balance of freshness, heartiness, and bold Mediterranean flavors that will make you feel good inside and out. Whether you’re cooking for family, meal prepping for the week, or impressing friends with an easy yet elegant dish, this salad has got your back. Give it a try—you’ll wonder how you ever lived without it!
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Greek Salmon Quinoa Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Description
This Greek Salmon Quinoa Salad is a light, nutritious dish featuring tender oven-baked salmon, fluffy quinoa, fresh cucumber, cherry tomatoes, Kalamata olives, and crumbled feta cheese, all tossed in a zesty lemon and olive oil dressing. Perfect for a healthy lunch or dinner, this Mediterranean-inspired salad balances protein, fiber, and vibrant flavors in just 35 minutes.
Ingredients
Salmon
- 2 fillets of salmon (about 6 ounces each)
- 1 tablespoon olive oil (for seasoning)
- Salt and pepper to taste
Quinoa Salad
- 1 cup quinoa
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
- Juice of 1 lemon
- 2 tablespoons olive oil (for dressing)
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Season and Bake Salmon: Season the salmon fillets with 1 tablespoon olive oil, salt, and pepper on both sides. Place them on the prepared baking sheet and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Cook Quinoa: Rinse the quinoa thoroughly under cold running water to remove any bitterness. In a saucepan, combine the quinoa with 2 cups of water and bring to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes until the water is fully absorbed and the quinoa is tender. Remove from heat and let it cool slightly.
- Prepare Salad Base: In a large mixing bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, thinly sliced red onion, sliced Kalamata olives, and crumbled feta cheese. Toss gently to mix the ingredients evenly.
- Add Dressing: Drizzle the juice of one lemon and 2 tablespoons olive oil over the salad. Toss everything gently once more to evenly coat the salad with the fresh and tangy dressing. Adjust seasoning with salt and pepper as needed.
- Combine with Salmon: Once the salmon has cooled sufficiently to handle, flake it into bite-sized pieces using a fork. Gently fold the salmon into the quinoa salad just before serving to keep the texture intact and flavors fresh.
Notes
- To enhance flavor, marinate salmon for 15 minutes before baking with lemon juice and herbs like dill or oregano.
- Quinoa can be prepared in advance and stored in the refrigerator to save time.
- For a vegan variation, omit the salmon and feta cheese or substitute with tofu and vegan cheese.
- This salad is best served immediately but can be chilled for up to one day.
- Add fresh herbs like parsley or mint for extra brightness.
