Easy Salmon Quinoa Salad
Fresh salmon paired with fluffy quinoa, crisp vegetables, and a bright lemon dressing. A protein-packed salad perfect for quick lunches and meal prep.
Equipment
- saucepan
- baking sheet
- mixing bowl
- whisk
Ingredients
- 1 cup quinoa, uncooked
- 2 cups water or broth
- 1 lb salmon fillets
- 2 tbsp olive oil
- 1 lemon, juiced
- 1 clove garlic, minced
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- salt, to taste
- black pepper, to taste
Instructions
- Rinse quinoa thoroughly. Combine quinoa and water in a saucepan, bring to a boil, then reduce heat, cover, and simmer for 12–15 minutes. Fluff and cool slightly.
- Preheat oven to 400°F. Season salmon with salt, pepper, and a drizzle of olive oil.
- Roast salmon for 12–15 minutes until just cooked through and flaky. Set aside.
- Whisk olive oil, lemon juice, garlic, salt, and pepper together to make the dressing.
- In a large bowl, combine quinoa, cucumber, tomatoes, red onion, dill, and parsley. Toss with dressing.
- Flake salmon into large pieces and gently fold into the salad or serve on top. Finish with extra herbs and lemon if desired.
Notes
Let the quinoa cool slightly before mixing to preserve texture. This salad keeps well for meal prep up to 3 days.