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
Scale
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.
