Description
This high-protein salmon quinoa salad offers a nutritious and filling meal combining tender pan-seared salmon, fluffy quinoa, fresh vegetables, creamy avocado, and herbs, all tossed in a bright and zesty lemon dressing. Perfect for lunch, meal prep, or a light summer dinner, it balances flavors and textures with Mediterranean-inspired ingredients.
Ingredients
For the Salad
- 1 cup uncooked quinoa
- 2 cups water or low-sodium vegetable broth
- 1 pound salmon fillets
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1 avocado, diced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1/4 cup crumbled feta (optional)
For the Lemon Dressing
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- 1 teaspoon honey
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
Instructions
- Cook the Quinoa: Rinse the quinoa under cold water to remove any bitter coating. Combine the quinoa with water or vegetable broth and a pinch of salt in a saucepan. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes until the liquid is absorbed. Remove from heat and let it stand covered for 5 minutes before fluffing with a fork.
- Prepare and Cook the Salmon: While the quinoa cooks, pat the salmon fillets dry with paper towels. Season them evenly with olive oil, garlic powder, paprika, salt, and black pepper. Heat a skillet over medium heat, then add the salmon fillets. Cook them for about 4 to 5 minutes on each side or until they are fully cooked and can be easily flaked with a fork. Remove from the heat and let cool slightly before breaking into large flakes.
- Make the Lemon Dressing: In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, lemon zest, Dijon mustard, minced garlic, honey, dried oregano, salt, and black pepper until the ingredients are well combined and emulsified.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled quinoa, cherry tomatoes, diced cucumber, red bell pepper, finely chopped red onion, diced avocado, chopped parsley, and fresh dill. Gently fold in the flaked salmon and crumbled feta cheese if using.
- Toss with Dressing: Pour the lemon dressing over the salad mixture and gently toss everything together, ensuring all ingredients are evenly coated.
- Serve or Store: Serve the salad immediately for the freshest taste, or refrigerate it for 20 to 30 minutes to allow the flavors to meld together. The salad can be stored in an airtight container in the refrigerator for up to 3 days.
Notes
- Use leftover baked or grilled salmon to speed up preparation.
- For meal prep, keep the avocado separate and add it just before serving to prevent browning.
- Add chickpeas or edamame to increase fiber and protein content.
- Store the salad refrigerated in an airtight container for up to 3 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad, Lunch, Main Course, Meal Prep, High-Protein Recipes
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
