Greek Salmon Quinoa Salad Recipe
If you are searching for a vibrant, healthy meal that’s bursting with Mediterranean flavors, the Greek Salmon Quinoa Salad Recipe is an absolute must-try. This delightful dish combines tender, flaky salmon with nutty quinoa and fresh, crisp vegetables, all tied together with a tangy lemon and olive oil dressing. It’s light yet satisfying, perfect for lunch or dinner, and brings a colorful, wholesome element to your table that’s sure to impress both family and friends.
Ingredients You’ll Need
The beauty of this Greek Salmon Quinoa Salad Recipe lies in its simplicity. Each ingredient is carefully chosen to create a balance of freshness, texture, and flavor, making it an accessible yet sophisticated dish. From the rich salmon to the bright lemon juice, every component plays a crucial role.
- Salmon fillets (2, about 6 ounces each): Choose fresh, high-quality salmon for the best flavor and flaky texture.
- Quinoa (1 cup): Provides a nutty base that’s high in protein and gluten-free.
- Cucumber (1, diced): Adds a cool, crisp crunch that balances the heartier ingredients.
- Cherry tomatoes (1 cup, halved): Bring sweetness and juiciness to every bite.
- Red onion (1/2, thinly sliced): Offers a subtle sharpness that lifts the salad.
- Kalamata olives (1/2 cup, pitted and sliced): Introduce a briny, salty depth typical of Greek cuisine.
- Feta cheese (1/4 cup, crumbled): Adds creamy tang and a perfect contrast to the fresh veggies.
- Lemon juice (juice of 1 lemon): Provides bright acidity to enliven all the flavors.
- Olive oil (3 tablespoons): Brings richness and ties all the ingredients together.
- Salt and pepper (to taste): Essential seasonings that enhance the dish’s overall flavor.
How to Make Greek Salmon Quinoa Salad Recipe
Step 1: Prepare the Salmon
Start by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius) and lining a baking sheet with parchment paper to ensure the salmon doesn’t stick. Season the salmon fillets generously with olive oil, salt, and pepper to draw out their natural flavors. Bake for 12-15 minutes until the salmon is perfectly flaky but still moist. This gentle cooking method keeps the fish tender and juicy, the perfect protein centerpiece for your salad.
Step 2: Cook the Quinoa
While the salmon is roasting, rinse your quinoa under cold running water to remove its natural bitterness. Combine the quinoa with two cups of water in a saucepan and bring to a boil over medium-high heat. Once boiling, reduce the heat and let it simmer until all the water is absorbed (about 15 minutes). Fluff the quinoa with a fork to keep it light and airy, forming a delicious nutty foundation for the salad.
Step 3: Combine the Fresh Veggies and Cheese
In a large mixing bowl, toss together the diced cucumber, halved cherry tomatoes, thinly sliced red onion, sliced Kalamata olives, and crumbled feta. This combination is what gives the salad its classic Greek flair — fresh, zesty, and packed with interesting textures. Each ingredient enhances the other, making the salad vibrant and full of character.
Step 4: Dress and Mix the Salad
Drizzle the fresh lemon juice and remaining olive oil over your vegetable and quinoa mixture. Gently toss everything to make sure the dressing coats each ingredient without making the salad soggy. This light dressing balances the richness of the salmon and feta, bringing a brightness that keeps the salad refreshing and light on the palate.
Step 5: Add the Salmon
Once your salmon has cooled slightly, flake it into bite-sized pieces and fold it gently into the salad. The warm, flaky salmon adds a delightful richness, perfectly complementing the crisp veggies and fluffy quinoa. This final step ties the whole Greek Salmon Quinoa Salad Recipe together, creating a meal that’s both satisfying and nourishing.
How to Serve Greek Salmon Quinoa Salad Recipe
Garnishes
To elevate this already stunning salad, consider garnishing with a sprinkle of fresh chopped parsley or dill. A few lemon wedges on the side allow guests to add an extra burst of citrus. A light drizzle of high-quality extra virgin olive oil just before serving will give it a glossy finish and enhance the Mediterranean vibe.
Side Dishes
This salad shines as a stand-alone meal but pairs beautifully with sides like warm pita bread, grilled vegetables, or a simple tzatziki sauce for dipping. For a heartier gathering, roasted potatoes or a light vegetable soup can complement the salad’s fresh flavors without overpowering it.
Creative Ways to Present
For a stylish presentation, serve the Greek Salmon Quinoa Salad Recipe in individual mason jars or on a bed of leafy greens. Alternatively, use a hollowed-out cucumber boat or tomato cups for single servings. These little touches not only impress but also make for effortless portion control and portability.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Because it contains fresh vegetables and delicate salmon, it’s best enjoyed within this timeframe to preserve its texture and flavor. Keep the salad chilled until you’re ready to serve again.
Freezing
Freezing this salad is not recommended since the fresh vegetables and feta cheese can lose their texture and become watery upon thawing. However, you can freeze leftover cooked salmon and cooked quinoa separately if you want to prepare ingredients ahead of time for quick meal assembly later.
Reheating
If you want to enjoy the salad warm, gently reheat the salmon and quinoa on the stovetop or microwave, then toss together with the fresh veggies and dressing that remain chilled. This method keeps the vegetables crisp while still allowing you to savor the salmon’s comforting warmth.
FAQs
Can I use a different type of fish instead of salmon?
Absolutely! While salmon offers a rich flavor and healthy fats, you can substitute with trout, cod, or even grilled chicken for a different twist on this Greek Salmon Quinoa Salad Recipe.
Is quinoa necessary, or can I use another grain?
Quinoa provides a nutty flavor and protein punch, but feel free to swap it with couscous, bulgur, or farro if you prefer. Just adjust cooking times accordingly.
How can I make this dish vegan or vegetarian?
To make it vegan, skip the salmon and feta cheese. Instead, add chickpeas or roasted chickpea falafel for protein and use a plant-based cheese alternative to maintain the creamy texture.
Can I prepare this salad in advance?
You can prepare the quinoa and roast the salmon a day ahead. Keep the fresh vegetables and dressing separate until just before serving to keep everything fresh and vibrant.
What dressing does this salad use?
This recipe uses a simple lemon juice and olive oil dressing seasoned with salt and pepper, perfectly complementing the Mediterranean flavors without overpowering them.
Final Thoughts
This Greek Salmon Quinoa Salad Recipe is one of those dishes you find yourself returning to because of its fresh, balanced flavors and wholesome ingredients. It’s easy to make, incredibly satisfying, and perfect for sharing with the people you love. Give it a try—you’ll soon see why it’s become a favorite in so many kitchens.
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Greek Salmon Quinoa Salad Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This Greek Salmon Quinoa Salad is a vibrant and nutritious dish combining perfectly baked salmon with fluffy quinoa and fresh Mediterranean vegetables. Tossed with tangy lemon juice, olives, and crumbled feta, it’s a deliciously healthy meal that’s ready in just 35 minutes, perfect for a light lunch or dinner.
Ingredients
Salmon
- 2 fillets of salmon (about 6 ounces each)
- 3 tablespoons olive oil, divided
- 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
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for the salmon.
- Prepare and Bake Salmon: Lightly season the salmon fillets with 1 tablespoon of olive oil, salt, and pepper. Place them on the lined baking sheet and bake for 12-15 minutes, or until the salmon flakes easily with a fork.
- Cook Quinoa: While the salmon bakes, rinse 1 cup of quinoa under cold running water to remove bitterness. Combine rinsed quinoa with 2 cups of water in a saucepan, bring to a boil, then reduce heat to low and simmer covered for about 15 minutes until all water is absorbed and quinoa is tender.
- Prepare Salad Vegetables: In a large bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, thinly sliced red onion, sliced Kalamata olives, and crumbled feta cheese.
- Toss Salad Dressing: Drizzle the salad with the juice of one lemon and the remaining 2 tablespoons of olive oil. Gently toss everything together to evenly distribute the flavors.
- Flake and Add Salmon: Once salmon is cooked and slightly cooled, flake it into bite-sized pieces and fold it into the quinoa salad just before serving.
Notes
- For best salmon texture, avoid overbaking—check for flakiness at 12 minutes.
- Rinsing quinoa prevents a bitter taste.
- This salad can be served warm or chilled, making it versatile for any season.
- Substitute the feta with a vegan cheese alternative for a dairy-free option.
- Use fresh lemon juice for the best dressing flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: Greek
