If you’re on the hunt for a meal that’s vibrant, nutritious, and effortlessly elegant, this Grilled Salmon with Quinoa Salad Recipe is going to be your new best friend. The perfectly grilled salmon fillets boast a smoky, tender flavor that pairs beautifully with a refreshing quinoa salad bursting with fresh herbs, crisp vegetables, and tangy feta. It’s a dish that is both healthy and bursting with Mediterranean-inspired flavors, making it ideal for lunch, dinner, or even your next meal prep adventure. Trust me, once you try this, you’ll want to make it again and again!
Ingredients You’ll Need
Keeping the ingredients simple and fresh is key to nailing this delicious Grilled Salmon with Quinoa Salad Recipe. Each item plays a star role in bringing texture, color, and flavor to the plate, creating a balanced and satisfying meal.
- Salmon fillets (4 x 6 ounces): Fresh, skin-on or skinless, the salmon is your protein powerhouse.
- Olive oil: Essential for brushing the salmon and creating a luscious dressing, adding richness and depth.
- Lemon juice: Brightens the dish with zesty acidity, enhancing both salmon and salad flavors.
- Garlic powder: Adds a subtle, savory warmth to the salmon without overpowering it.
- Salt and black pepper: Basic seasonings to bring out the natural flavors of the ingredients.
- Quinoa (1 cup uncooked): A protein-packed grain that gives the salad its nutty, fluffy base.
- Water or vegetable broth (2 cups): For cooking the quinoa perfectly with a touch of extra flavor if using broth.
- Cherry tomatoes (1 cup, halved): Burst of sweet juiciness and vibrant color.
- Cucumber (1, diced): Refreshing crunch to balance the textures.
- Red onion (1/4 cup, finely chopped): Sharpness and subtle bite for depth.
- Fresh parsley (1/4 cup, chopped): Herbaceous, bright notes that elevate the salad.
- Fresh mint (2 tablespoons, chopped): Adds an unexpected cool freshness.
- Feta cheese (1/4 cup, crumbled): Creamy, tangy, and salty – the perfect complement.
- Dijon mustard: Works magic in the dressing, lending a gentle kick and emulsifying the flavors.
- Honey (1/2 teaspoon): A hint of sweetness to balance the acidity.
How to Make Grilled Salmon with Quinoa Salad Recipe
Step 1: Cook the Quinoa
Begin by rinsing your quinoa under cold water to remove any bitterness. Combine the quinoa and water or vegetable broth in a medium saucepan and bring it to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the liquid is absorbed. Remove the pan from the heat and allow it to sit, still covered, for another 5 minutes. Fluff the quinoa gently with a fork and set aside to cool. This fluffy, nutty base is the heart of the quinoa salad, soaking up all the fresh flavors you’ll add next.
Step 2: Prepare the Dressing
While the quinoa cools, whisk together the dressing ingredients in a small bowl. The olive oil, lemon juice, Dijon mustard, honey, salt, and pepper blend into a bright and silky dressing that will tie the salad together beautifully. This simple yet flavorful dressing is what transforms the veggies and herbs into a refreshing salad your taste buds will adore.
Step 3: Assemble the Quinoa Salad
In a large mixing bowl, combine the cooled quinoa with cherry tomatoes, cucumber, finely chopped red onion, parsley, mint, and crumbled feta cheese. Drizzle the dressing over the salad and toss everything until it’s evenly coated. Refrigerate the salad for at least 15 minutes to let all the flavors mingle and keep it cool for serving.
Step 4: Grill the Salmon
Preheat your grill or grill pan to medium-high heat. Meanwhile, pat the salmon fillets dry with a paper towel. Brush them generously with olive oil, then season with garlic powder, salt, pepper, and a splash of lemon juice. Place the fillets on the grill and cook for about 4 to 5 minutes per side, depending on thickness. You’ll know it’s done when the salmon flakes easily with a fork and has a lovely char. This grilling process seals in the juiciness while adding that irresistible smoky flavor.
Step 5: Plate and Serve
To serve, create a bed of your vibrant quinoa salad on each plate and gently place a grilled salmon fillet on top. This dish shines when the warm, flaky salmon meets the cool, herby quinoa salad for a refreshing yet satisfying bite.
How to Serve Grilled Salmon with Quinoa Salad Recipe
Garnishes
Enhance your presentation and flavor by adding a few extra touches. Fresh lemon wedges not only brighten the dish but double as an interactive garnish. Scatter a few sprigs of fresh parsley or mint on top for a pop of green and an inviting aroma that gets your senses going before every bite.
Side Dishes
If you want to round out your meal, consider serving this Grilled Salmon with Quinoa Salad Recipe alongside roasted vegetables like asparagus or Brussels sprouts. A simple, crisp green salad or steamed green beans with a lemon vinaigrette would also pair beautifully, keeping things light and complementary.
Creative Ways to Present
For a fun twist, turn this recipe into a salmon bowl by layering the quinoa salad in a bowl and placing the salmon fillet on top, then drizzle with extra dressing or a dollop of tzatziki. You can also serve the quinoa salad chilled as a side and the salmon warm, offering contrast in temperature that’s refreshing and delightful, especially on warmer days.
Make Ahead and Storage
Storing Leftovers
Both the quinoa salad and grilled salmon can be stored in airtight containers in the refrigerator. The quinoa salad holds up beautifully for up to 3 days, making it ideal for healthy lunches or quick dinners. The salmon is best eaten within 2 days for optimal texture and flavor.
Freezing
While quinoa freezes well, cooked salmon freezes best when wrapped tightly to prevent freezer burn. For this recipe, freezing is possible but not ideal if you want to maintain the fresh textures and flavors. If you choose to freeze, separate the components and thaw slowly in the refrigerator before reheating the salmon gently.
Reheating
To reheat salmon without drying it out, gently warm it in a skillet over low heat or in the oven at 275°F until heated through. Avoid microwaving, which can make it rubbery. Serve the quinoa salad chilled or at room temperature since it tastes best that way and maintains its bright flavors and freshness.
FAQs
Can I use a different grain instead of quinoa?
Absolutely! While quinoa is wonderful for its texture and protein content, you can substitute couscous, bulgur, or even farro depending on your preference. Keep in mind that cooking times and water ratios will vary.
What if I don’t have a grill?
No worries! You can cook the salmon in a grill pan, skillet, or bake it in the oven. Just make sure to adjust cooking times and look for that flaky texture to know it’s done.
Is this recipe suitable for meal prep?
Yes! This Grilled Salmon with Quinoa Salad Recipe is fantastic for meal prep. The quinoa salad can be made ahead and stored in the fridge, and the salmon grills up quickly when you’re ready to eat.
Can I omit the feta for a dairy-free version?
Definitely. The feta adds a nice tang and creaminess, but you can leave it out or substitute with a dairy-free cheese or even avocado for creaminess.
How can I add more protein to this dish?
Besides the salmon and quinoa, you might toss some chickpeas or toasted nuts like almonds or pine nuts into the salad for an extra protein and crunch boost.
Final Thoughts
This Grilled Salmon with Quinoa Salad Recipe is more than just a meal—it’s a celebration of fresh ingredients coming together in a harmonious, flavorful way. It’s perfect for anyone craving a healthy yet indulgent dish that feels special without requiring hours in the kitchen. Give it a try, and I promise it will become a staple in your cooking rotation, impressing friends and family every time!
Print
Grilled Salmon with Quinoa Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean-Inspired
- Diet: Gluten Free
Description
A delicious and healthy Mediterranean-inspired meal featuring perfectly grilled salmon fillets served over a refreshing and flavorful quinoa salad. This dish combines tender, juicy salmon with a vibrant salad made from quinoa, fresh vegetables, herbs, and feta cheese, dressed in a zesty lemon and Dijon mustard dressing. Ideal for a quick weeknight dinner or an impressive meal prep option.
Ingredients
For the Salmon:
- 4 salmon fillets (6 ounces each, skin-on or skinless)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Quinoa Salad:
- 1 cup uncooked quinoa
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 1/4 cup feta cheese, crumbled
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Quinoa: In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid has been absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork and allow it to cool.
- Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified and well combined.
- Make the Quinoa Salad: In a large bowl, combine the cooled quinoa, cherry tomatoes, diced cucumber, finely chopped red onion, chopped parsley, chopped mint, and crumbled feta cheese. Drizzle the dressing over the salad and toss gently to combine. Refrigerate the salad until ready to serve.
- Preheat the Grill: Heat your grill or grill pan to medium-high heat to get it ready for cooking the salmon.
- Prepare the Salmon: Pat the salmon fillets dry with paper towels. Brush both sides with olive oil, then sprinkle evenly with garlic powder, salt, black pepper, and drizzle lemon juice on top.
- Grill the Salmon: Place salmon fillets on the hot grill and cook for 4 to 5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork. Avoid overcooking to keep the fish moist and tender.
- Serve: Plate the grilled salmon over a bed of the quinoa salad. Garnish with extra fresh herbs or lemon wedges if desired for added flavor and presentation.
Notes
- You can cook the quinoa a day in advance to save time during meal preparation.
- For extra flavor, marinate the salmon for 30 minutes before grilling using olive oil, lemon juice, and spices.
- This dish can be enjoyed warm or served chilled, making it perfect for meal prepping ahead.
- Use vegetable broth instead of water when cooking quinoa for a richer taste.
