If you are craving a meal that is as vibrant as it is nourishing, this Greek Salmon Quinoa Salad Recipe is going to become your new best friend in the kitchen. Combining tender, flaky salmon with fluffy quinoa and a rainbow of fresh vegetables, this salad offers a perfect balance of protein, fiber, and flavor. Every bite bursts with Mediterranean goodness—from the briny Kalamata olives and creamy feta to the bright zing of fresh lemon juice. Whether you’re cooking for a weekday lunch or impressing guests at dinner, this dish is refreshingly light yet satisfyingly hearty, making it a true standout in any recipe collection.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is what makes this Greek Salmon Quinoa Salad Recipe a delight to prepare. Each component plays a vital role in creating the perfect harmony of flavors and textures, from the nutty quinoa to the tangy feta and juicy cherry tomatoes.
- Salmon fillets: Choose fresh, high-quality salmon for tender, flavorful results that flake beautifully after baking.
- Quinoa: This protein-packed grain adds a fluffy, slightly nutty texture that complements the salmon perfectly.
- Cucumber: Crisp and refreshing, it adds a cool crunch that balances the richer ingredients.
- Cherry tomatoes: Sweet and juicy, they bring vibrant color and natural sweetness to the salad.
- Red onion: Thin slices provide a mild pungency and a little bite that livens things up.
- Kalamata olives: Their salty, briny flavor is a classic Mediterranean touch essential to this recipe.
- Feta cheese: Crumbled feta delivers a creamy texture and tangy flavor that melds everything together.
- Lemon juice: Freshly squeezed juice brightens the entire dish with a zesty kick.
- Olive oil: A generous drizzle of good-quality olive oil adds richness and helps marry all the ingredients.
- Salt and pepper: Essential for seasoning and bringing out the natural flavors of the salad.
How to Make Greek Salmon Quinoa Salad Recipe
Step 1: Prepare and Bake the Salmon
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper to prevent sticking. Lightly brush your salmon fillets with olive oil, then season them with salt and pepper to taste. Pop the salmon in the oven and let it bake for 12 to 15 minutes, until it turns flaky and just cooked through. This simple method ensures the salmon stays moist and tender, an absolute joy when combined with the salad.
Step 2: Cook the Quinoa
While the salmon is baking, rinse the quinoa well under cold water to remove any bitterness. Combine the quinoa with two cups of water in a saucepan and bring it to a gentle boil. Lower the heat and let it simmer for about 15 minutes, or until all the water is absorbed and the quinoa is tender. Fluff it lightly with a fork to keep it from becoming mushy. The quinoa acts as a hearty base, soaking up the salad’s vibrant flavors.
Step 3: Prepare the Vegetables
Dice the cucumber into crisp, bite-sized pieces, halve the cherry tomatoes to release their juicy sweetness, and thinly slice the red onion so it adds just a gentle tang without overpowering the salad. Slice the pitted Kalamata olives to distribute their rich brininess throughout the dish. These fresh veggies provide a wonderful contrast in texture and make the salad visually enticing.
Step 4: Combine Salad Ingredients
In a large mixing bowl, toss together the cooked quinoa, cucumber, cherry tomatoes, red onion, Kalamata olives, and crumbled feta cheese. This is where the salad really begins to come alive with a beautiful blend of color and savory tastes.
Step 5: Dress and Toss the Salad
Drizzle the juice of one fresh lemon and three tablespoons of olive oil over the mixture, then gently toss to coat every ingredient evenly without crushing the delicate components. The lemon juice adds brightness and balance, while the olive oil rounds out the flavors for a luscious finish.
Step 6: Add the Flaked Salmon
Once the salmon has cooled just enough to handle safely, flake it into bite-sized chunks and fold it into the salad. This final step unites all elements, delivering a protein-rich, fresh, and satisfying meal with every forkful.
How to Serve Greek Salmon Quinoa Salad Recipe
Garnishes
To elevate the look and flavor, sprinkle a few fresh chopped herbs like parsley or dill on top—both work beautifully with the Mediterranean flavors. A few extra crumbles of feta or a light dusting of smoked paprika also add visual appeal and a burst of flavor that makes the salad irresistible at the table.
Side Dishes
This salad holds its own wonderfully as a stand-alone meal, but you can complement it with warm pita bread for dipping or a light soup if you want something extra. A chilled glass of crisp white wine such as Sauvignon Blanc pairs especially well, making it a fresh summer-friendly feast.
Creative Ways to Present
For a fun twist, serve the salad in hollowed-out bell peppers or avocado halves for an eye-catching dinner party presentation. Alternatively, package it in mason jars for a portable lunch option that looks as delightful as it tastes. These creative presentations make the Greek Salmon Quinoa Salad Recipe even more memorable.
Make Ahead and Storage
Storing Leftovers
You can store any leftover salad in an airtight container in the refrigerator for up to two days. Due to the fresh vegetables and delicate salmon, it’s best enjoyed soon after preparing to retain maximum freshness and flavor.
Freezing
While quinoa freezes well, the fresh vegetables and cooked salmon do not fare as nicely when frozen, as they tend to become watery or mushy upon thawing. For this reason, freezing the complete Greek Salmon Quinoa Salad Recipe is not recommended.
Reheating
If you’d like to enjoy leftovers warm, remove the fresh vegetable components and feta, gently reheat the quinoa and salmon separately in the microwave or on the stovetop, then recombine everything fresh to maintain texture and taste integrity.
FAQs
Can I use other types of fish instead of salmon?
Absolutely! While salmon lends a rich flavor and buttery texture, you can substitute it with trout, cod, or even cooked shrimp, depending on your preference.
Is quinoa necessary, or can I use another grain?
Quinoa is fantastic for its protein content and nutty flavor, but you can swap it with couscous, bulgur, or farro if you prefer a different texture or taste.
How do I make this salad vegan-friendly?
Simply omit the salmon and feta cheese. You can add chickpeas or grilled tofu for an excellent plant-based protein boost.
What’s the best way to get flaky salmon?
Cooking the salmon at a high heat for a short time, as this recipe suggests, preserves moisture and helps it flake easily. Avoid overcooking to keep it tender.
Can this recipe be doubled for a crowd?
Definitely! The ingredients and steps scale up nicely, making this Greek Salmon Quinoa Salad Recipe perfect for gatherings or meal prepping for the week ahead.
Final Thoughts
Give this Greek Salmon Quinoa Salad Recipe a try and treat yourself to a bowl full of fresh, colorful, and irresistible flavors. It’s an effortless, healthy dish that feels special every time, whether you’re serving it up for yourself or sharing it with loved ones. Once you make it, you’ll understand why I’m so excited to recommend this vibrant salad—it truly is love at first bite!
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Greek Salmon Quinoa Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baking, Stovetop
- Cuisine: Greek
- Diet: Low Fat
Description
A vibrant and healthy Greek Salmon Quinoa Salad combining flaky oven-baked salmon with protein-rich quinoa and fresh Mediterranean ingredients like cucumber, cherry tomatoes, Kalamata olives, and feta cheese, all tossed in a zesty lemon and olive oil dressing.
Ingredients
Salmon
- 2 fillets of salmon (about 6 ounces each)
- 1 1/2 tablespoons olive oil (for seasoning salmon)
- Salt and pepper to taste
Quinoa
- 1 cup quinoa
- 2 cups water
Salad
- 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
- 1 1/2 tablespoons olive oil (for dressing)
Instructions
- Preheat and Prepare Salmon: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Season and Bake Salmon: Rub the salmon fillets with olive oil, then season them generously with salt and pepper. Place the fillets on the prepared baking sheet and bake in the oven for 12-15 minutes, or until the salmon flakes easily with a fork.
- Cook Quinoa: While the salmon bakes, rinse the quinoa thoroughly under cold water to remove any bitterness. Combine the rinsed quinoa with 2 cups of water in a saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes until the water is fully absorbed and the quinoa is tender.
- Combine Salad Ingredients: In a large bowl, add the cooked quinoa, diced cucumber, halved cherry tomatoes, thinly sliced red onion, sliced Kalamata olives, and crumbled feta cheese. Gently toss these ingredients together.
- Dress the Salad: Drizzle the lemon juice and the remaining olive oil over the combined salad ingredients. Toss gently to ensure everything is evenly coated with the fresh and tangy dressing.
- Add Salmon: Flake the baked salmon into bite-sized pieces using a fork and add them to the salad. Gently fold the salmon into the salad mix right before serving for the best texture and flavor.
Notes
- Make sure to rinse quinoa thoroughly to avoid any bitter taste.
- You can prepare the quinoa and chop vegetables in advance to save time.
- Leftovers can be stored in an airtight container in the refrigerator for up to two days.
- For a dairy-free option, omit the feta cheese or substitute with a vegan cheese alternative.
- Adjust seasoning with additional salt and pepper according to taste.
