Greek Salmon Quinoa Salad (Printable Version)
Salmon, quinoa, veggies, olives, and feta tossed in a zesty lemon dressing for a fresh Mediterranean meal.
# What You'll Need:
→ Proteins
01 -
2 salmon fillets, approximately 6 ounces each
→ Grains
02 -
1 cup quinoa, uncooked
→ Vegetables
03 -
1 cucumber, diced
04 -
1 cup cherry tomatoes, halved
05 -
0.5 red onion, thinly sliced
→ Additional Ingredients
06 -
0.5 cup Kalamata olives, pitted and sliced
07 -
0.25 cup feta cheese, crumbled
08 -
Juice of 1 lemon
09 -
3 tablespoons olive oil
10 -
Salt, to taste
11 -
Black pepper, to taste
# Step-by-Step Guide:
01 -
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 -
Brush the salmon fillets with 1 tablespoon olive oil and season both sides with salt and black pepper. Arrange on the prepared baking sheet and bake for 12 to 15 minutes until the salmon flakes easily with a fork.
03 -
Rinse quinoa thoroughly under cold running water. Combine rinsed quinoa with 2 cups of water in a saucepan. Bring to a boil over medium heat, then reduce to a simmer, cover, and cook for about 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
04 -
In a large bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, thinly sliced red onion, sliced Kalamata olives, and crumbled feta cheese.
05 -
Drizzle the juice of 1 lemon and the remaining olive oil over the salad mixture. Gently toss to evenly coat all components.
06 -
Flake the roasted salmon into bite-sized pieces and gently fold into the salad just before serving.
# Additional Notes:
01 -
Allow the quinoa and salmon to cool slightly before combining with the fresh vegetables to prevent wilting and preserve texture.