Description
Greek Salmon Quinoa Salad is a vibrant and nutritious dish that captures the essence of Mediterranean flavors. This refreshing salad features tender, flaky salmon paired with fluffy quinoa, crisp cucumbers, juicy cherry tomatoes, and tangy feta cheese, all drizzled with a zesty lemon-olive oil dressing.
Ingredients
Scale
- 2 fillets of salmon (about 6 ounces each)
- 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
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400ยฐF (200ยฐC). Line a baking sheet with parchment paper.
- Season salmon fillets with olive oil, salt, and pepper. Place on the baking sheet and bake for 12-15 minutes until flaky.
- Rinse quinoa under cold water. Combine with two cups of water in a saucepan; bring to a boil. Reduce heat and simmer for about 15 minutes until water is absorbed.
- In a large bowl, mix cooked quinoa, cucumber, cherry tomatoes, red onion, olives, and feta cheese.
- Drizzle lemon juice and remaining olive oil over the salad; toss gently to combine.
- Flake the baked salmon into bite-sized pieces and add to the salad before serving.
Notes
- ย For added flavor, consider marinating the salmon in lemon juice and herbs before baking.
- ย Feel free to incorporate seasonal vegetables like bell peppers or spinach for extra nutrition.
- ย This salad can be made ahead but add dressing just before serving to keep it fresh.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: approximately 1.5 cups
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 70mg