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
Scale
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.
