Description
A vibrant and healthy Greek Salmon Quinoa Salad featuring flaky oven-baked salmon, protein-rich quinoa, fresh vegetables, Kalamata olives, and tangy feta cheese, all tossed in a zesty lemon-olive oil dressing. Perfect for a nutritious lunch or light dinner.
Ingredients
Salmon
- 2 fillets of salmon (about 6 ounces each)
- 1 tablespoon olive oil (for salmon seasoning)
- Salt and pepper to taste
Quinoa Salad
- 1 cup quinoa
- 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
- 2 tablespoons olive oil (for salad dressing)
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the salmon.
- Prepare and Bake Salmon: Season the salmon fillets with 1 tablespoon olive oil, salt, and pepper. Place them on the prepared baking sheet and bake in the preheated oven for 12-15 minutes or until the salmon flakes easily with a fork.
- Cook Quinoa: Rinse quinoa under cold water to remove its natural bitterness. Combine rinsed quinoa with 2 cups of water in a saucepan. Bring to a boil, then reduce the heat to a simmer and cook uncovered for about 15 minutes until the water is absorbed and quinoa is tender. Remove from heat and let it cool slightly.
- Mix Salad Ingredients: In a large bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, thinly sliced red onion, sliced Kalamata olives, and crumbled feta cheese. Stir gently to mix all ingredients evenly.
- Dress the Salad: Drizzle the juice of one lemon and 2 tablespoons olive oil over the salad mixture. Toss gently to coat everything with the dressing, adding salt and pepper to taste.
- Add Salmon: Flake the baked salmon into bite-sized pieces using a fork and add it to the salad. Toss lightly to distribute the salmon without breaking it apart too much.
- Serve: Serve the salad immediately or chill slightly before serving for a refreshing meal.
Notes
- Rinse quinoa thoroughly to improve its texture and remove bitterness.
- Salmon can be substituted with other fish like trout or even grilled chicken for variation.
- For a vegan version, omit the salmon and feta, and add extra veggies or chickpeas for protein.
- Ensure salmon is cooked to an internal temperature of 145°F (63°C) for safety.
- Use fresh lemon juice for the best, brightest flavor.
