Quinoa and Salmon Salad

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Ingredients

Adjust Servings:
Salmon Fillets
2 fillets Wild Caught Salmon
0.5 teaspoon Sea Salt
0.25 teaspoon Ground Black Pepper
1 teaspoon Olive Oil
4 slices Lemon
Quinoa
0.5 cup uncooked Quinoa
1 cup Water
0.5 teaspoon Sea Salt
1 teaspoon Virgin Coconut Oil
Salad Dressing
2 Lemons
1 teaspoon Dijon Mustard
1 Tablespoon Honey
0.5 teaspoon Sea Salt
0.5 teaspoon Ground Black Pepper
2 Tablespoons Extra Virgin Olive Oil
Salad
3 cups Butter Lettuce
3 Green Onions
0.5 cup, chopped Green Asparagus
1 Tablespoon, chopped Fresh Dill

Quinoa and Salmon Salad

  • 30 minutes
  • Serves 2
  • Medium

Ingredients

  • Salmon Fillets

  • Quinoa

  • Salad Dressing

  • Salad

Directions

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Easy quinoa and steamed salmon salad with a simple mustard and lemon salad dressing!

Nothing is better than a nutritious, filling and very pretty salad!

Salmon is a great lean protein and is rich in Omega-3 fatty acids, high in B vitamins and a good source of potassium.

Quinoa comes in a three different colors, white, red and black!

The black is visually so appealing, especially next to that oh so petty salmon but any variety will do!

Quinoa is also a great source of protein, high in fiber, magnesium, B vitamins, iron, and more.

 

 

Steps

1
Done

Cook the Quinoa

Add 1/2 cup of quinoa to a small sauce pan then add 1 cup of water, 1/2 teaspoon of sea salt and 1 teaspoon of coconut oil.

Stir then cover and bring it up to a gentle boil.

Lower the heat to low and allow the quinoa to cook.

Set a 10 minute timer.

Once all of the water has been absorbed, the quinoa is fully cooked.

Turn off the heat, fluff the quinoa with a fork and set aside.

2
Done

Bake The Salmon

Preheat your oven to 350°F.

Season each salmon fillet on both sides with 1/4 teaspoon of sea salt and a bit of black pepper.

Drizzle the salmon fillets with olive oil and place two slices of lemon on top.

Place the salmon fillets on a big piece of parchment paper then wrap it, twist the ends, place it on a baking sheet then tuck the ends up to seal.

Bake the salmon in the preheated oven for 20 minutes.

3
Done

Make the Salad Dressing

Add the juice of 2 lemons to a jar that you can seal along with 1 teaspoon of dijon mustard, 1 Tablespoon of honey, 1/4 teaspoon of sea salt, 1/4 teaspoon of black pepper and 2 Tablespoons of extra virgin olive oil.

Seal the jar and shake well until the dressing is well emulsified.

4
Done

Assemble The Salad

Wash and dry the butter lettuce then rip into big bite size pieces.

Wash the green asparagus and chop off the hard ends then chop into bite size pieces. I like eating the asparagus raw but you can also roast them in the oven for 3-4 minutes.

Wash and finely chop the green onions.

Wash, dry and finely chop the dill.

Grab a large plate or serving platter and build the salad.

Start by adding the butter lettuce, chopped asparagus and chopped green onion. Top it with the cooked quinoa, cooked salmon and fresh dill.

Lastly, drizzle over the salad dressing.

Joni

Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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3 Comments Hide Comments

Just finished this Quinoa and Salmon Salad. Delicious, refreshing and easy to prepare!!
The video is very nice – thank you 🙂

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