Greek Salmon Quinoa Salad

Greek Salmon Quinoa Salad brings together everything I crave in a wholesome meal—bright Mediterranean flavors, satisfying textures, and a pop of vibrant color. This is the meal I whip up when I want something nourishing yet crave-worthy that works as well for lunch boxes as it does for casual gatherings with friends.

When I first started making this salad on busy weeknights, it quickly became my family’s favorite. Everyone loves building their own bowl and it always makes for great leftovers.

Ingredients

• Salmon fillets: Choose wild caught if you can for the best flavor and sustainability
• Quinoa: Use white or tri-color for a nutty fluffy base, rinse it well for the best texture
• Cucumber: Persian or English varieties are less watery and extra crisp
• Cherry tomatoes: Choose firm, ripe ones for bursts of sweetness
• Red onion: Go for a smaller one for a gentler bite
• Kalamata olives: Look for glossy dark olives with a plump texture, slice for even flavor
• Feta cheese: Choose feta in brine for creamiest, most flavorful crumbles
• Lemon juice: Use freshly squeezed for the brightest flavor
• Olive oil: Choose extra virgin for smooth richness and aroma
• Salt and pepper: Always taste and adjust to your preference

Instructions

Prepare the Salmon:

Pat the salmon fillets dry and drizzle them lightly with olive oil on both sides. Sprinkle with salt and a good grind of pepper. Arrange on a parchment lined baking sheet, skin side down if it has skin. Bake in a hot oven until each fillet is just cooked through and flakes easily with a fork. This usually takes around twelve to fifteen minutes. Remove and let cool briefly.

Cook the Quinoa:

Place quinoa in a fine mesh strainer and rinse under cold water. Rinsing removes bitterness. Add the quinoa to a medium pot with two cups of water and a generous pinch of salt. Bring to a boil over medium high heat then reduce to a gentle simmer. Cover and cook until the water is absorbed, about fifteen minutes. Remove from the heat and let steam with the lid on for five minutes. Fluff with a fork and allow it to cool.

Cut and Prep the Veggies:

Dice the cucumber, slice the cherry tomatoes in half, thinly slice the red onion, and pit and slice the Kalamata olives. Get the feta cheese ready by crumbling it yourself if possible for the best texture and flavor.

Mix It All:

In a large mixing bowl, gently combine the cooled quinoa with the cucumber, tomatoes, onion, olives, and feta. Drizzle with fresh lemon juice and a few tablespoons of olive oil. Toss gently so that everything is evenly coated but the ingredients stay distinct.

Finish with Salmon:

Flake the salmon into chunks using a fork. Scatter the salmon pieces over the top of your salad. You can fold some in gently for a more uniform salad or leave them on top for presentation. Drizzle with a final squeeze of lemon and another splash of olive oil if desired.

Taste and Serve:

Taste for seasoning and adjust with more salt, pepper, or extra lemon juice if needed. Serve right away or chill for a colder salad.

I always remember the look on my daughter’s face when she tasted the salad with feta for the first time. She declared it was her new favorite cheese and now loves helping crumble it over the bowl.

Storage Tips

Store any leftovers in an airtight container in the fridge for up to three days. I like to keep the salmon separate if planning to make ahead, so it keeps its texture. You can assemble the salad base in advance and add salmon just before eating for maximum freshness.

Ingredient Substitutions

If you do not have salmon, grilled chicken or canned tuna both work well. You can swap quinoa for brown rice, farro, or couscous. Try goat cheese in place of feta if you enjoy a tangier twist. Use any crispy fresh vegetable like bell peppers or snap peas for color and crunch.

Serving Suggestions

Serve this as a light main course or make it a colorful side at a potluck. Pair with pita wedges and hummus or tuck it into a lunchbox for a midday power-up. On especially warm afternoons, I turn it into lettuce wraps with extra lemon juice.

Greek Inspiration

This recipe borrows its flavors from the classic Greek salad with its punchy combination of olives, feta, lemon, and vegetables. Adding quinoa and salmon transforms it into a nourishing modern meal. I learned from a Greek neighbor that the secret is plenty of lemon and only the best olive oil.

Seasonal Adaptations

Top with roasted red peppers or spinach in winter. Add fresh herbs like dill or parsley in the spring. Grill the salmon outdoors for a summer twist.

Success Stories

My friend who claims to dislike salads requested seconds of this recipe at a picnic. The leftovers became her lunch the next day, and she texted for the recipe. You know a dish is a winner when you have to write it out for friends more than once.

Freezer Meal Conversion

You can cook and freeze individual portions of salmon and quinoa, then thaw and assemble with fresh vegetables and cheese for an easy make ahead meal. Just freeze each element separately to preserve texture.

This Greek Salmon Quinoa Salad is easy to adapt with different veggies or proteins, so you never get bored. It is truly a favorite in our meal prep routine and always earns rave reviews!

FAQs about Recipes

→ Can I use leftover salmon?

Yes, leftover or pre-cooked salmon works well. Simply flake and add it in place of the freshly baked fillets.

→ Is it possible to make this dish ahead?

You can prepare components in advance and assemble just before serving for maximum freshness.

→ Can I substitute quinoa?

Bulgur, couscous, or even brown rice are good alternatives for quinoa in this Mediterranean-style salad.

→ Are there dairy-free options?

You may omit feta cheese or replace it with a plant-based alternative to keep the dish dairy-free.

→ What dressing pairs best?

A simple mix of lemon juice and olive oil complements the Mediterranean ingredients beautifully.

→ How should leftovers be stored?

Keep any remaining salad in an airtight container in the refrigerator for up to 2 days.