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
Scale
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.
