Salmon Quinoa Salad

A simple baked salmon tossed with tricolor quinoa, cucumbers, mixed greens, avocado, pickled onions and dressed in a tangy and sweet dressing. This salmon salad has quickly become a favorite of mine – I make a version of this salad once a week. It is fresh, nutritious, and filling. The chunky salmon flakes are a great addition to any type of salad. I also love making my lentil salmon salad as well – you can find the recipe for that, here.

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5 from 1 vote

Salmon Quinoa Salad

Prep Time15 minutes mins

Active Time25 minutes mins

Course: Salad

Cuisine: American

Keyword: salad

Materials

Salmon

• 1.3 pound  wild salmon, skinned ( this is about 3 fillets)
• 2 &1/2 tablespoons Vegan or regular mayo ( or you can use low fat yogurt)
• 1 small lemon juiced (or half of a large lemon juiced)
• salt to taste
• black pepper to taste
• 1/2 tablespoon of dried dill or a handful of fresh dill ( I used fresh dill)
• 1 teaspoon cumin powder

Salmon Quinoa Salad

• 2 cups cooked tricolor quinoa cooled
• 3 Persian cucumber sliced or chopped
• 1/2 thinly sliced red onions ( If you have pickled red onions add that)
• 5 cups mixed greens ( or add any kind of chopped lettuce or greens of your liking)
• 2 medium avocados, chopped
• 1/4 cup organic sunflower seeds

Creamy Tangy Honey Dressing

• 5 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 3 tablespoons lemon juice ( or juice of 1 large lemon) ( add more if you like the dressing to be more tangy)
• 1/3 cup plant based yogurt ( or any kind of yogurt)
• salt to taste
• black pepper to taste
• 1&1/2 tablespoon honey ( add more if you like the dressing to be more sweeter)
• 1 teaspoon dried oregano
• 1/2 teaspoon cumin powder
• 1/4 teaspoon paprika powder
• 1 minced garlic clove

Instructions

Salmon

• Preheat the oven to 350° F.

  In a bowl, add the mayo, salt, black pepper, dill, cumin powder, lemon juice and mix. Line a baking sheet with parchment paper coat with olive oil. Place the salmons skin side down and spread a thin layer of the creamy dill all over the salmon. Then place in the oven on the middle rack and bake for about 20-25 minutes or until they are fully cooked. Baking time all depends on the thickness of your salmon and your oven.
• Once cooked, allow the salmon to cool and then break the salmon into irregular chunky pieces. Set aside while you assemble the salad.

Salmon Quinoa Salad

• In a bowl, add the mixed greens, cucumber, quinoa, and avocado. If you are going to enjoy the salad that day, you can dress the salad with the dressing. Start with a little bit of dressing, mix and then add more according to your preference.
• Then top the salad with the chunky salmon pieces, pickled red onions ( or sliced red onions) and sunflower seeds. Mix and then taste and add any additional seasoning to your liking. Enjoy!

Notes

Note: If you have leftover dressing, store in an air tight jar in the fridge to enjoy throughout the week.