Salmon and Quinoa Salad

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Salmon and Quinoa Salad

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!

Prep Time20

Cook Time20

Total Time40

Course: Dinner, Lunch

Cuisine: Mediterranean Inspired

Servings:

Calories: 298kcal

Author: Irina

Equipment

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

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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!

Nutrition