Salmon Quinoa Salad

5 from 3 votes

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!

Prep Time15

Cook Time15

Total Time30

Course: Main Course, Salad

Cuisine: American

Servings: servings

Calories: 414kcal

Author: Priscilla Lawrence

Equipment

large bowl
small bowl
whisk
paper towel
cast iron skillet
fish spatula
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.

*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.

Nutrition