Description
This Greek Salmon Quinoa Salad is a nutritious and vibrant dish combining flaky oven-baked salmon with protein-packed quinoa and fresh Mediterranean vegetables. It features crisp cucumber, sweet cherry tomatoes, tangy Kalamata olives, and creamy feta cheese, all tossed in a zesty lemon and olive oil dressing. Perfect for a healthy lunch or light dinner, this salad offers a delightful balance of flavors and textures with minimal prep and cook time.
Ingredients
Scale
Salmon
- 2 fillets of salmon (about 6 ounces each)
- 1 tablespoon olive oil (for seasoning salmon)
- 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 and Prepare Salmon: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Season and Bake Salmon: Rub the salmon fillets with 1 tablespoon olive oil and season with 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 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, or until the water is absorbed and quinoa is tender. Fluff with a fork 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.
- Dress the Salad: Drizzle the juice of 1 lemon and 2 tablespoons of olive oil over the salad ingredients, then gently toss until everything is evenly coated. Season with salt and pepper to taste.
- Add Salmon: Flake the baked salmon into bite-sized pieces and gently fold it into the quinoa salad just before serving to maintain its texture and flavor.
Notes
- For extra flavor, marinate the salmon with lemon juice and herbs before baking.
- Use cold quinoa in the salad to prevent wilting the fresh vegetables.
- This salad can be served warm or chilled depending on preference.
- Substitute feta cheese with vegan cheese to make this dish dairy-free.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
