Seared seasoned salmon mixed with quinoa, fresh cucumber, tomatoes, edamame, arugula, bell pepper and green onions tossed in a creamy yogurt dressing, fresh lemon juice and chopped mint. Delicious, filling and nutritious!
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Why you'll love this recipe
- Filled with nutrient-rich ingredients, not only is this quinoa salad with salmon delicious, it's very nourishing. It's a balanced meal combining carbohydrates, protein and healthy fats. A serving will keep you full and satisfied like this grilled chicken salad.
- It's easy to customize! You can use different veggies, your favorite kind of quinoa, fresh herbs or even different spices on the salmon.
- It's great for meal prep! As long as you keep the dressing and arugula on the side, the salad will keep well in the fridge for 2-3 days.
Key ingredients and variations
- Salmon: I prefer the taste of Atlantic salmon, but you can use any kind you prefer like sockeye salmon. Just keep in mind that thinner salmon will cook faster. You could also use canned salmon instead if you love it.
- Quinoa: I used tricolor quinoa but any kind you prefer will work. Make sure to rinse your dry quinoa before cooking and that it has cooled down before making the salad. I use about 2 ½ cup cooked with is a little less than 1 whole cup of dry quinoa which yields 3 cups cooked.
- All the veggies: cucumber, tomatoes, bell pepper, arugula, green onions, edamame. But you can definitely use any other veggie you love.
- Fresh herbs: the fresh mint and chives add a delicious flavor to this salad. You could use basil, parsley, or dill too.
- Yogurt dressing: creamy and tangy at the same time with a mix of Greek yogurt, vinegar, Dijon, oil, seasoning and fresh chives. And some lemon juice. Add more or less vinegar depending on how tangy you enjoy a dressing like a vinaigrette.
How to make this salmon quinoa salad
- Make sure to rinse and cook the quinoa per package instruction before starting this recipe so it has time to cool down. 1 cup of dry quinoa yields to about 3 cup of cooked quinoa.
- Dice the vegetables before cooking the salmon so they're ready to go.
Season the salmon with salt, pepper and smoked paprika.
Heat up avocado oil in a cast iron skillet and sear salmon flesh down first for 5-7 minutes (less for sockeye) then carefully flip and continue cooking until done.
Let the salmon rest and cook down for at least 10 minutes.
Whisk together the salad dressing.
Toss the quinoa and veggies in the dressing.
Flake the salmon with a fork and add to the salad, toss and enjoy.
More Salad Recipes
If you love salads check these out!
Tips
- Keep the dressing on the side until right before serving. It'll keep the salad fresher longer.
- Keep the arugula aside too until ready to serve so it doesn't welt.
- Toss the salmon quinoa salad gently as some of the ingredients are delicate.
- It's a great salad recipe to use up leftover salmon.
Frequently asked questions
Absolutely. You can cook salmon in the air fryer, cook it in the oven by baking it, or one of my favorite way is to broil it on high heat for about 8-9 minutes.
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Salmon Quinoa Salad
Equipment
- small bowl
- paper towel
- plate
Ingredients
For the salmon
- 1 pound salmon filets, deboned, skin or no skin
- salt to taste
- black pepper to taste
- ½ teaspoon smoked paprika
- avocado oil
For the quinoa salad
- 2 ½ cups cooked quinoa 1 cup dry quinoa yields 3 cups cooked
- ½ cup edamame shelled
- 2 Persian cucumber finely chopped
- 10-12 cherry tomatoes halved or quartered
- 1 bell pepper diced
- 1-2 cups arugula
- 2-3 stalks green onions sliced
- 1-2 tablespoons fresh chopped mint
- 2-3 tablespoons fresh lemon juice
For the yogurt dressing
- 2 tablespoons non-fat Greek yogurt
- 2 tablespoons avocado oil
- 1 tablespoon white wine vinegar or more to taste
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- ¼ teaspoon salt more or less to taste
- ⅛ teaspoon black pepper more or less to taste
- 1 tablespoon fresh chives finely chopped
Instructions
- Cook the quinoa per package instructions, and let it cool down completely before starting the recipe. Then chop all the vegetables.
- Place salmon filets on a plate, pat dry with a paper towel, then sprinkle salt, pepper and smoked paprika.
- In a cast iron skillet, heat up avocado oil on high heat, once very hot reduce to medium, and add the seasoned salmon filets flesh down first (if they have skin). Cook for 5-6 minutes (less if using sockeye salmon which cooks faster), then flip with a spatula and cook on the other side for 4-5 minutes or until fully cooked.
- Once cooked, place on a clean plate and let cool down for at least 10 minutes.
- Whisk together the Greek yogurt, oil, vinegar, Dijon mustard, minced garlic, salt, pepper and fresh chives until combined.
- Add the quinoa, edamame, chopped cucumber, bell pepper, tomatoes, arugula, green onion to a large bowl. Add a fresh chopped mint, fresh lemon juice, a sprinkle of salt and pepper. Add some of the dressing and toss.
- Flake the salmon with a fork (without the skin), and add to the salad, pour more dressing and gently toss. Serve and enjoy!
Notes
- Salmon: the cooking time will vary by a few minutes depending on the kind and thickness of the salmon filets. Salmon is fully cooked once the internal temperature has reached 145° when checked with a thermometer.
Nutrition
About Priscilla Lawrence
Hi there, I'm Priscilla Lawrence! Welcome to Sprinkled With Balance where I share elevated and approachable nutrient-rich recipes that aren't overly restrictive, complicated or boring! Based in California but born and raised in France, I'm a mom of two, former certified nutritionist, recipe developer, and food photographer.
Karine says
From France
I didn't have salmon so i made it with smoked pink trout ...
Very good...thanks for your recipe.
Priscilla Lawrence says
Thank you Karine! I bet smoked trout was delicious!
Cindy says
Love this salad. So easy and healthy. And the flavor combination is amazing. Will be great this summer!
Priscilla Lawrence says
I'm so glad you enjoyed this recipe! Thank you!
Aeisha Morrison says
10/10 ! So good ! I seasoned the salmon to my liking but kept everything else the same . I would double up on the dressing ! So good
Priscilla Lawrence says
I'm so happy you loved this recipe Aeisha! Thank you!