Description
A light and nutritious Greek Salmon Quinoa Salad featuring oven-baked salmon fillets served atop a fresh, vibrant quinoa salad with cucumber, cherry tomatoes, Kalamata olives, red onion, and crumbled feta cheese, all dressed in lemon juice and olive oil. Perfect for a wholesome lunch or dinner packed with Mediterranean flavors.
Ingredients
Scale
Salmon
- 2 fillets of salmon (about 6 ounces each)
- 1 1/2 tablespoons olive oil (for 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
- 1 1/2 tablespoons olive oil (for 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.
- Season and Bake Salmon: Lightly brush the salmon fillets with 1 1/2 tablespoons of olive oil, then season with salt and pepper. Place them on the prepared baking sheet and bake for 12-15 minutes until the salmon is opaque and flakes easily with a fork.
- Cook Quinoa: Rinse the quinoa under cold water thoroughly to remove any bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of water and bring to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes until the water is absorbed and the quinoa is tender. Remove from heat and fluff with a fork.
- 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.
- Add Dressing and Toss: Drizzle the juice of one lemon and the remaining 1 1/2 tablespoons of olive oil over the salad. Season lightly with salt and pepper, then toss gently until everything is well combined.
- Combine Salmon with Salad: Once the salmon has cooled enough to handle, flake it into bite-sized pieces and fold it gently into the quinoa salad. Serve immediately or chilled as desired.
Notes
- You can substitute feta cheese with a dairy-free alternative for a lactose-free version.
- Quinoa can be cooked ahead of time and refrigerated to save prep time.
- Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days.
- Adding fresh herbs like parsley or dill can enhance the flavor of the salad.
- For extra crunch, you may add toasted pine nuts or almonds.
