If you are on the lookout for a fresh, vibrant, and protein-packed dish that bursts with Mediterranean flavors, the Greek Salmon Quinoa Salad Recipe is an absolute must-try. This salad brilliantly combines tender, perfectly baked salmon with fluffy quinoa and crisp vegetables, all tossed in a zesty lemon-olive oil dressing. It’s a wholesome, colorful meal that feels light yet satisfying, perfect for a quick lunch, a hearty dinner, or anything in between. Once you make it, you’ll see why it’s quickly become a personal favorite to share with friends and family alike.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity, with every ingredient carefully chosen to contribute to a harmonious blend of texture, flavor, and color. From the nutty quinoa base to the briny Kalamata olives, each element plays a vital role in making this salad unforgettable.
- 2 fillets of salmon (about 6 ounces each): Choose fresh, quality salmon for the tender, flaky centerpiece of the dish.
- 1 cup quinoa: Rinse thoroughly to remove bitterness and create a light, fluffy bed for the salad.
- 1 cucumber, diced: Adds a refreshing crunch and subtle coolness to balance the flavors.
- 1 cup cherry tomatoes, halved: These burst with juiciness and bring vibrant red color to the salad.
- 1/2 red onion, thinly sliced: Offers a gentle sharpness that complements the creamy feta and rich salmon.
- 1/2 cup Kalamata olives, pitted and sliced: For that essential salty, tangy bite that screams Mediterranean.
- 1/4 cup feta cheese, crumbled: Provides creaminess and a salty depth that elevates the entire dish.
- Juice of 1 lemon: Brightens the salad with zesty acidity and ties all the flavors together.
- 3 tablespoons olive oil: Use good quality extra virgin olive oil for richness and a silky texture.
- Salt and pepper to taste: Essential seasonings to enhance and balance all the flavors.
How to Make Greek Salmon Quinoa Salad Recipe
Step 1: Prepare the Oven and Salmon
Begin by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius) and lining a baking sheet with parchment paper. This simple step ensures your salmon cooks evenly without sticking. Next, lightly brush the salmon fillets with olive oil and season them generously with salt and pepper. Pop them on the baking sheet and roast for 12 to 15 minutes until they are tender and flake easily. This roasting method locks in moisture and flavor, resulting in perfectly cooked salmon every time.
Step 2: Cook the Quinoa
While the salmon is baking, rinse the quinoa under cold water to remove any natural bitterness. Combine 1 cup of quinoa with 2 cups of water in a saucepan and bring it to a boil. Reduce the heat to a gentle simmer and cook for around 15 minutes or until the water is fully absorbed. Fluff the quinoa with a fork once done to keep it light and airy. The quinoa acts as a protein-rich, nutty base that carries all the fresh ingredients beautifully.
Step 3: Combine the Salad Ingredients
In a large mixing bowl, toss together the cooked quinoa, diced cucumber, halved cherry tomatoes, thinly sliced red onion, Kalamata olives, and crumbled feta cheese. Each ingredient adds a unique texture and flavor: the crisp cucumber, juicy tomatoes, tangy olives, and creamy feta come together to create a salad that’s anything but boring.
Step 4: Dress and Finish the Salad
Drizzle the salad with the juice of one fresh lemon and the remaining tablespoon of olive oil, then gently toss to combine everything without crushing the ingredients. The lemon juice adds a refreshing, citrus punch that brightens the entire salad. Finally, flake the baked salmon into bite-sized pieces and fold them in so that every bite delivers a perfect balance between flaky fish and fresh salad components.
How to Serve Greek Salmon Quinoa Salad Recipe
Garnishes
Finish your Greek Salmon Quinoa Salad Recipe with a sprinkle of freshly chopped parsley or dill to introduce a burst of herbaceous aroma. For an extra touch of indulgence, a few shaved slices of lemon zest can elevate the citrus notes beautifully. Adding a few whole Kalamata olives on top can enhance the presentation and deliver an extra hit of briny goodness.
Side Dishes
This salad shines on its own but pairs wonderfully with warm pita bread or flatbread brushed with garlic and olive oil. If you’re serving a heartier meal, roasted vegetables like asparagus or eggplant complement the flavors perfectly. For a light touch, a simple bowl of tzatziki on the side keeps things authentically Mediterranean and adds a creamy, cooling element.
Creative Ways to Present
You can serve the Greek Salmon Quinoa Salad Recipe in individual mason jars for a charming picnic or lunch on-the-go option. Alternatively, nestle the salad inside hollowed-out bell peppers or tomatoes for a beautiful edible bowl. For dinner parties, arrange the salad on a large platter and fan the salmon pieces artistically on top to impress your guests visually as well as gastronomically.
Make Ahead and Storage
Storing Leftovers
Store any leftover Greek Salmon Quinoa Salad Recipe in an airtight container in the refrigerator for up to 2 days. Because of the fresh vegetables and delicate salmon, it’s best enjoyed within this timeframe to keep the ingredients vibrant and tasty. Keep the lemon juice and olive oil dressing well mixed throughout before serving again.
Freezing
This salad is not ideal for freezing due to the fresh vegetables and feta cheese, which can change texture when thawed. However, you can freeze cooked salmon and quinoa separately if you want to prepare some components in advance and combine them fresh later.
Reheating
If you want to warm up the salad, gently reheat the quinoa and salmon in a microwave or skillet—but avoid heating the entire salad with the fresh vegetables and dressing. It’s best to add these cooler ingredients after reheating to maintain that delightful crunch and freshness.
FAQs
Can I use a different type of fish instead of salmon?
Absolutely! While salmon offers a rich, buttery flavor, you can substitute it with trout, cod, or even grilled shrimp to tailor the salad to your preference. Just be mindful of cooking times for different proteins.
Is quinoa necessary or can I use another grain?
Quinoa is ideal because it’s gluten-free, high in protein, and has a wonderfully light texture. That said, you can swap it with couscous, bulgur, or even brown rice depending on your dietary needs and pantry availability.
How can I make this salad vegan?
To make a vegan version, simply omit the salmon and feta cheese. Consider adding chickpeas or roasted tofu for protein, and use a vegan-friendly cheese alternative or extra olives for flavor.
What’s the best way to cook the salmon for this salad?
Baking the salmon in the oven, as described in the recipe, is the easiest and most foolproof method. However, pan-searing or grilling also works wonderfully if you prefer a slightly crispier exterior.
Can this Greek Salmon Quinoa Salad Recipe be served warm?
It can be enjoyed warm or at room temperature. If you like, serve the quinoa and salmon warm, then add the fresh vegetables and dressing afterward to enjoy a contrast of temperatures and textures.
Final Thoughts
This Greek Salmon Quinoa Salad Recipe is truly one of those dishes that feels like a hug on a plate—comforting, bright, and full of love in every bite. It’s easy enough for a weeknight dinner yet impressive enough to serve for guests, making it a staple you’ll return to again and again. So grab those ingredients, get cooking, and enjoy this vibrant celebration of flavors that will quickly become one of your favorite healthy meals.
Print
Greek Salmon Quinoa Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean, Greek
Description
A refreshing and nutritious Greek Salmon Quinoa Salad combining tender baked salmon, fluffy quinoa, and vibrant Mediterranean vegetables, dressed with lemon and olive oil for a light yet satisfying meal.
Ingredients
Salmon
- 2 fillets of salmon (about 6 ounces each)
- 3 tablespoons olive oil, divided
- Salt and pepper to taste
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
Instructions
- Preheat and prepare baking sheet: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Season and bake salmon: Rub the salmon fillets with 1 tablespoon olive oil and season with salt and pepper. Place them on the prepared baking sheet and bake in the oven for 12-15 minutes until the salmon is flaky and cooked through.
- Cook quinoa: Rinse quinoa thoroughly under cold running water to remove its natural bitterness. In a saucepan, combine rinsed quinoa with 2 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes until water is fully absorbed and quinoa is tender. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- Combine salad ingredients: In a large mixing bowl, add 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.
- Dress the salad: Drizzle the juice of one lemon and the remaining 2 tablespoons of olive oil over the quinoa salad. Toss gently again to distribute the dressing without crushing the ingredients.
- Add salmon and serve: Flake the baked salmon into bite-sized pieces and fold them into the salad gently to combine. Serve immediately for a fresh, wholesome meal.
Notes
- Rinsing quinoa removes the bitter saponin coating and improves flavor.
- Adjust lemon juice and olive oil quantities to taste for a more tangy or rich salad.
- Salmon can be cooked on a grill or pan-seared if preferred, but baking keeps it tender and moist.
- For a vegan version, omit salmon and feta cheese or substitute with plant-based alternatives.
- Salad can be served warm or chilled depending on preference.
