Description
A wholesome and vibrant Greek Salmon Quinoa Salad combining perfectly baked salmon with nutritious quinoa, fresh vegetables, Kalamata olives, and tangy feta, all dressed in a zesty lemon olive oil dressing. This refreshing salad is perfect for a healthy lunch or light dinner, packed with flavors of the Mediterranean.
Ingredients
Scale
Salmon
- 2 fillets of salmon (about 6 ounces each)
- 3 tablespoons olive oil, divided
- Salt and pepper to taste
Quinoa 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 Oven and Prep Salmon: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Season and Bake Salmon: Brush the salmon fillets with olive oil, season generously with salt and pepper, place them on the prepared baking sheet, and bake for 12-15 minutes until the salmon is cooked through and flakes easily with a fork.
- Cook Quinoa: Rinse the quinoa thoroughly under cold water to remove the natural coating called saponin. Combine rinsed quinoa with two cups of water in a saucepan, bring to a boil, then reduce the heat and simmer covered for about 15 minutes or until all the water is absorbed and quinoa is tender.
- Prepare Salad Base: In a large mixing bowl, toss the cooked quinoa with diced cucumber, halved cherry tomatoes, thinly sliced red onion, Kalamata olives, and crumbled feta cheese, creating a colorful and flavorful base for the salad.
- Dress the Salad: Drizzle the salad with freshly squeezed lemon juice and the remaining olive oil, then gently toss everything together to ensure the flavors are well combined without mashing the ingredients.
- Add Salmon: Flake the baked salmon into bite-sized pieces with a fork and gently fold it into the quinoa salad to distribute the protein evenly throughout, then serve immediately for best freshness and taste.
Notes
- Ensure quinoa is rinsed well before cooking to avoid bitterness.
- Salmon can be substituted with any firm fish or grilled chicken for variation.
- This salad is best served fresh but can be refrigerated for up to 1 day in an airtight container.
- Adjust salt according to the saltiness of the feta and olives.
- For extra crunch, add toasted pine nuts or walnuts.
