If you’re looking for a vibrant, healthy dish that bursts with Mediterranean flavors, you have to try this Greek Salmon Quinoa Salad Recipe. It combines flaky, perfectly baked salmon with fluffy quinoa and fresh, crisp vegetables, all brought together by tangy lemon juice and briny Kalamata olives. This salad is a nutritional powerhouse and an absolute joy to eat any time of year, whether you want a satisfying lunch or a light dinner that leaves you feeling energized and nourished.

Greek Salmon Quinoa Salad Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for this Greek Salmon Quinoa Salad Recipe are wonderfully straightforward but each one plays a crucial role in building layers of texture and flavor. From the tender salmon to the crunchy cucumbers and creamy feta, every component shines individually and harmonizes beautifully when combined.

Salmon fillets (6 ounces each): Choose fresh, high-quality salmon for the best flaky, tender result.
Quinoa (1 cup): This grain-like seed adds a fluffy, nutty base to the salad and boosts the protein content.
Cucumber (1, diced): Adds cool, crisp freshness that balances the richness of the salmon.
Cherry tomatoes (1 cup, halved): Their juicy sweetness gives pops of bright color and flavor.
Red onion (1/2, thinly sliced): Brings a sharp, slightly sweet bite that cuts through the mellow ingredients.
Kalamata olives (1/2 cup, pitted and sliced): Infuses a salty, briny depth synonymous with Greek cooking.
Feta cheese (1/4 cup, crumbled): Creamy and tangy, it enriches the salad with its classic Mediterranean flair.
Juice of 1 lemon: Provides bright acidity that lifts all the flavors to another level.
Olive oil (3 tablespoons): Smooth and fruity, it binds the salad beautifully while enhancing each bite.
Salt and pepper: Essential seasonings to taste, balancing and rounding out the dish.

How to Make Greek Salmon Quinoa Salad Recipe

Step 1: Prepare and Bake the Salmon

Start by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius) and lining a baking sheet with parchment paper. Season the salmon fillets generously with olive oil, salt, and pepper to ensure that flavorful, crisp skin and tender flesh. Bake the salmon for 12 to 15 minutes until it flakes easily with a fork—this gentle cooking keeps the salmon juicy and soft, perfect for folding into the salad.

Step 2: Cook the Quinoa

While the salmon is baking, rinse the quinoa thoroughly under cold water to remove its natural bitterness. In a saucepan, combine the rinsed quinoa with two cups of water and bring to a boil. Reduce the heat and let it simmer gently for about 15 minutes until all the water is absorbed and the quinoa is light and fluffy. Fluff it with a fork to keep the texture airy and prevent clumping.

Step 3: Combine the Salad Ingredients

Once the quinoa is cooked and slightly cooled, toss it in a large bowl together with the diced cucumber, halved cherry tomatoes, thinly sliced red onion, sliced Kalamata olives, and crumbled feta cheese. This mix of crisp veggies and creamy cheese creates an exciting palette of flavors and textures that complement the salmon perfectly.

Step 4: Dress and Toss the Salad

Drizzle the salad with freshly squeezed lemon juice and the remaining olive oil. Gently toss everything together to evenly coat the ingredients with the zesty dressing. This step ensures every bite is infused with the vibrant lemon and rich olive oil, making each forkful a delicious, cohesive experience.

Step 5: Add the Flaked Salmon and Serve

Finally, flake the baked salmon into bite-sized pieces and fold it gently into the salad. Adding the salmon last helps preserve its delicate texture and lets it shine as the star protein of this Greek Salmon Quinoa Salad Recipe. Serve immediately or chill briefly to let flavors meld even more.

How to Serve Greek Salmon Quinoa Salad Recipe

Garnishes

A sprinkle of fresh chopped parsley or dill adds a refreshing herbal note and pops of green that brighten the presentation. A few extra crumbles of feta cheese on top make the dish look inviting and give one more creamy punch in each bite. If you love a little heat, consider a light dusting of crushed red pepper flakes for a subtle kick.

Side Dishes

This Greek Salmon Quinoa Salad Recipe is so satisfying on its own that it doesn’t demand heavy sides, but if you want to round out your meal, try serving it alongside warm pita bread or a simple side of grilled vegetables. A light cucumber yogurt dip or tzatziki also pairs wonderfully, enhancing the Greek-inspired flavor theme.

Creative Ways to Present

For a stunning presentation, serve the salad in hollowed-out lemon halves or atop a bed of mixed greens. Another fun idea is to layer the salad in clear glass jars for a picnic-friendly lunch or meal prep option. These presentations make the dish feel special whether for casual family dinners or entertaining friends.

Make Ahead and Storage

Storing Leftovers

Store any leftover Greek Salmon Quinoa Salad Recipe in an airtight container in the refrigerator. It will keep well for up to 2 days, allowing the flavors to develop even more. Just be aware that the texture of the salad may soften slightly as the dressing seeps into the ingredients.

Freezing

Because of the fresh vegetables and delicate texture of the salmon and quinoa, this salad is not ideal for freezing. Freezing can affect the quality and flavor of the salad, so it’s best enjoyed fresh or within a couple of days of preparation.

Reheating

If you prefer your salmon warm, you can gently reheat the leftover salad by removing the raw veggies and cheese first, warming the salmon and quinoa separately in the microwave or on the stovetop, then combining everything fresh again. This method preserves the textures and keeps the salad from becoming soggy.

FAQs

Can I use any type of salmon for this recipe?

Absolutely! Wild-caught salmon offers a richer flavor, but farmed salmon works perfectly fine too. Just make sure to use fresh fillets for the best taste and texture.

Is it possible to make this salad vegetarian?

Yes! Simply omit the salmon and add extra feta or chickpeas for protein. The quinoa salad still tastes delightful and satisfying without the fish.

How long does the quinoa take to cook?

Quinoa usually takes about 15 minutes to cook until all the water is absorbed. Always rinse it first to remove bitterness and fluff with a fork after cooking for the best texture.

Can I prepare this salad in advance for meal prep?

You can prepare most elements ahead of time except for mixing the salmon. Keep the salmon and salad components separate in the fridge, then combine before serving to maintain freshness.

What can I substitute for Kalamata olives?

If Kalamata olives aren’t available, you can use green olives or even capers for that salty, tangy kick. Just be mindful of the saltiness and adjust seasoning accordingly.

Final Thoughts

This Greek Salmon Quinoa Salad Recipe is truly a wonderful, wholesome dish that brings together fresh ingredients and bold flavors in a way that feels both comforting and exciting. Whether you’re sharing it with loved ones or treating yourself to a nourishing meal, this salad is sure to become a favorite in your recipe lineup. I encourage you to give it a try—you might just find your new go-to dish for healthy, delicious eating!