This Salmon and Quinoa Salad is a fresh, tasty meal that’s easy to make and is full of flavor. The spiced salmon goes perfectly with the fluffy quinoa, crunchy veggies, and tangy olives, all topped with a cool, creamy tzatziki dressing. It’s a great choice for a light lunch or a healthy dinner, packed with protein, color, and texture!
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Reasons to love the recipe
- It's Nutrient-Packed: It’s filled with protein, healthy fats, fiber, and vitamins.
- Easy to Make: With simple ingredients and minimal prep work. Once everything is ready, just toss it all together for a quick, delicious meal.
- Perfect for Meal Prep: Like the Slow Cooker Turkey Curry and the Cauliflower and Pumpkin Soup, this salad holds up well in the fridge, making it ideal for prepping ahead for quick, healthy lunches or dinners.
- Perfect way to use up leftover salmon: If you made salmon and are looking to revive it (like we do in this Roasted Eggplant Bowl with Leftover Salmon and Quinoa) and make a whole new dish with it, then this recipe is perfect for you. I usually do that when I make my Sweet Chili Salmon.
- Fresh and Light: The mix of fresh vegetables and quinoa makes this salad filling without feeling heavy.
Ingredients
- Salmon: Make sure to use fresh, high-quality salmon for the best flavor! For this recipe, like for the Simple Seafood Soup Recipe, it’s best to use skinless salmon fillets. If you only have salmon with the skin on, there is no need to take it off. You can bake it as is and simply remove the skin after cooking—it will peel off easier.
- Quinoa: We'll be cooking quinoa in a small pot. Any quinoa will work: white (like in my Mango Avocado Quinoa Salad), red, black, or tri-color. I like to use tri-color, just because it looks nice mixed in the salad.
- Veggies: Red onion, cherry tomatoes (use multi-color tomatoes if available), and cucumbers bring fresh, crisp textures and vibrant colors to the salad. With the onion adding a slight sharpness, the tomatoes a juicy sweetness, and the cucumbers a refreshing crunch!
- Olives: Like in this Turmeric Couscous Salad Recipe, olives add a rich, briny flavor to the recipe. It's a delicious contrast to the freshness of the vegetables and the creamy tzatziki dressing.
- The dressing: We'll be making a simple Greek Tzatziki Salad Dressing that combines creamy yogurt, garlic, lemon, fresh dill, and grated cucumber.
- The seasonings: just some salt, pepper, chili powder, and garlic powder.
***see the recipe card at the end of this post for the full list of ingredients and quantities
Substitutions and variations
- Salmon: use tofu, Rainbow Trout, Cod, or Haddock.
- Quinoa: Swap quinoa for couscous, farro, or brown rice for a different grain base. For a lower-carb option, try using cauliflower rice.
- Olives: Capers bring a similar briny, tangy flavor as olives. If you want something that adds richness and tang, sun-dried tomatoes or roasted peppers are a great option.
- Veggie Variations: you can also use bell peppers, green onion, and some nutritious microgreens. You can read more on microgreens in this Broccoli Microgreens Breakfast Sandwich post.
- Make it spicy: Sprinkle some chili flakes or cayenne pepper over the salmon or toss them into the quinoa for some heat. You can also stir them into the tzatziki dressing for an added kick.
Preparation
STEP 1: Bake Salmon
Preheat your oven to 400°F (200°C). Place the salmon fillets on a baking sheet lined with parchment paper. Rub each fillet with olive oil, then season with salt, pepper, garlic powder, and chili powder. Bake for 20 minutes. Let it cool slightly then break into chunks and discard the skin.
STEP 2: Cook Quinoa
While the salmon is baking, cook the rinsed quinoa in a saucepan with boiled water and salt until the water is absorbed (about 15 minutes). Fluff the quinoa with a fork and let it cool.
STEP 3: Prepare the Tzatziki Dressing
In a small bowl, combine Greek yogurt, strained grated cucumber, minced garlic, dill, lemon juice, salt, and black pepper. Mix well, taste, and adjust seasoning if needed. Refrigerate until ready to use.
STEP 4: Assemble the Salad
In a large bowl, combine the red onion, cilantro, cucumber, cherry tomatoes, and olives. Add the cooled salmon chunks and quinoa and drizzle the tzatziki dressing over the salad just before serving, or serve on the side. Mix gently to combine.
Top Tips
- Rinse quinoa before cooking to remove any bitterness.
- For a well-balanced bite every time, chop the red onion, cucumber, and cherry tomatoes into similar-sized pieces.
- Allow the quinoa and salmon to cool a bit before combining them with the fresh veggies to prevent wilting or softening.
- If you prefer a more tangy dressing, add a bit more lemon juice to the tzatziki.
- For added crunch, garnish with toasted pine nuts or sunflower seeds.
- Taste the salad before serving and add extra salt, pepper, or a squeeze of lemon if needed. The right seasoning will bring out all the flavors!
Frequently Asked Questions
Yes, canned salmon works in a pinch, though fresh baked salmon will give the salad a better texture and flavor. Just drain the canned salmon well before adding it to the salad.
Leftovers should keep in an airtight container in the fridge for up to 3 days. Store the salad and tzatziki dressing in separate containers. This way, you can add the dressing right before eating, keeping everything fresh and crisp.
Use a dairy-free yogurt (such as coconut or almond-based yogurt) in the tzatziki dressing. It’ll still be creamy and flavorful!
Serving suggestions
Serve Salmon and Quinoa Salad in large bowls for a satisfying lunch or light dinner. Top it with an extra dollop of tzatziki and a sprinkle of fresh herbs like dill or parsley. Spoon the salad into whole-grain (or white) pita pockets or wraps. Pair the salad with a side of roasted veggies like these Healthy Turmeric Oven Roasted Vegetables for extra color and nutrients.
Other related recipes
If you tried this Salmon and Quinoa Salad or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Salmon and Quinoa Salad
Ingredients
For the salad:
- 10 oz. salmon fillets preferrably skin off
- ½ teaspoon salt for seasoning salmon
- ¼ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- ½ cup quinoa uncooked, rinsed - or use 1.5 cups cooked quinoa
- ¾ cup water if cooking quinoa
- ½ teaspoon salt if cooking quinoa
- ¼ red onion diced
- ¼ cup fresh cilantro chopped
- ½ English cucumber or 1 Persian cucumber, diced
- ½ cup cherry tomatoes halved
- 2 tablespoons kalamata olives sliced
For the dressing:
- 1 cup Greek yogurt plain, full-fat or low-fat
- ¼ English cucumber or ½ of Persian cucumber - grated and squeezed to remove excess water
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1 tablespoon fresh dill chopped
- 1 tablespoon lemon juice from fresh lemon
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
Bake the salmon:
- Preheat your oven to 400°F (200°C) and place the salmon fillets on a baking sheet lined with parchment paper.10 oz. salmon fillets
- In a small bowl mix together the salt, ground black pepper, garlic powder, chili powder and olive oil. Rub each fillet with the mixture and bake in the preheated oven for approximately 20 minutes or until the salmon is cooked through.½ teaspoon salt, ¼ teaspoon ground black pepper, 1 teaspoon garlic powder, 1 teaspoon chili powder, 1 tablespoon olive oil
- Let the salmon cool slightly, then break it into large chunks and discard the skin, if any.
Cook the quinoa:
- While the salmon is baking, rinse the quinoa in a strainer under cool running water.
- In a medium pot, bring the water to a boil, add the rinsed quinoa and salt. Reduce the heat to low, cover, and simmer for 15 minutes until the water is absorbed. Let it rest off the heat for 5 minutes, then fluff with a fork and allow to cool.½ cup quinoa, ¾ cup water, ½ teaspoon salt
Prepare the Tzatziki Dressing:
- Grate the cucumber using a medium box grater, then place it in a fine mesh strainer or cheesecloth (I used paper towels) and squeeze out as much liquid as possible. This helps keep the dressing thick.¼ English cucumber
- In a medium mixing bowl, whisk together the Greek yogurt, grated cucumber, olive oil, lemon juice, garlic, dill, salt, and pepper.1 cup Greek yogurt, 1 tablespoon olive oil, 1 clove garlic, 1 tablespoon fresh dill, 1 tablespoon lemon juice, ½ teaspoon salt, ¼ teaspoon ground black pepper
Assemble the salad:
- In a large bowl, combine the red onion, cilantro, cucumber, cherry tomatoes, and olives. Add the cooled salmon chunks and quinoa and drizzle the tzatziki dressing over the salad just before serving, or serve on the side. Mix gently to combine.¼ red onion, ¼ cup fresh cilantro, ½ English cucumber, ½ cup cherry tomatoes, 2 tablespoons kalamata olives
Notes
- Rinse quinoa before cooking to remove any bitterness.
- For a well-balanced bite every time, chop the red onion, cucumber, and cherry tomatoes into similar-sized pieces.
- Allow the quinoa and salmon to cool a bit before combining them with the fresh veggies to prevent wilting or softening.
- If you prefer a more tangy dressing, add a bit more lemon juice to the tzatziki.
- For added crunch, garnish with toasted pine nuts or sunflower seeds.
- Taste the salad before serving and add extra salt, pepper, or a squeeze of lemon if needed. The right seasoning will bring out all the flavors!
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