Salmon Quinoa Salad

This delicious salmon quinoa salad has perfectly seared salmon, crisp cucumbers, sweet cherry tomatoes, fresh herbs, and a vibrant lemon vinaigrette that brings the salad to life. Serve it for lunch, make it for meal prep, or bring it along to your next picnic or BBQ!

5 from 35 votes

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Course: Main Course, Salad

Cuisine: American, Mediterranean

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: servings

Calories: 462kcal

Equipment

Kitchen Knife
Measuring Spoons
Cutting Board
Screw-top Jar or Small Bowl
Salad Bowl
Serving Spoons

Ingredients

Quinoa Salad

3 cups water
1 cup quinoa
1 pint cherry tomatoes
1 cucumber
1 cup chopped fresh parsley
¼ cup chopped fresh mint
4 scallions large
¼ cup olive oil extra virgin
½ cup lemon juice
1 clove garlic
½ teaspoon cumin or coriander, see note 3
kosher salt to taste
black pepper optional, to taste

Pan-Seared Salmon

12 ounces salmon fillets
1 tablespoon olive oil or neutral oil, like grapeseed or avocado oil
¾ teaspoon kosher salt or to taste, see notes 1 & 2

Instructions

Cook the quinoa. Place 3 cups of water to boil over high heat on the stovetop. Add the quinoa and a pinch of salt to the water. Bring up to a boil and then down to a simmer, covering the pot with its lid.
While the quinoa cooks, prepare the remaining ingredients. First, mince or grate the garlic.
Then, in a small bowl or jar with a lid, add the lemon juice, olive oil, garlic, salt and pepper to taste, and cumin or coriander. Whisk or shake until well-combined.
Finely dice the cucumber.
Slice the cherry tomatoes into halves.
Then, cook the salmon. Pat salmon dry using paper towels. Season with salt on both sides.
Place a pan over medium heat. Once hot, add olive oil. Then place salmon in the pan skin side down and cook for 4 minutes per side, depending on the thickness of the fish. It should reach an internal temperature of 125-130 degrees Fahrenheit and flake easily. This will result in medium-rare fish.
Let the salmon rest for a few minutes, remove the skin, then flake the salmon.
Once the quinoa has finished cooking, it will have a white ring around each of the individual grains, around 15 to 20 minutes. If there is any water remaining in the pan, you can strain the quinoa using a fine mesh sieve and place it back in the pan or on a flat surface, like a plate or a baking sheet, to cool quicker.
After the quinoa has cooled, combine cooked quinoa, salmon, remaining salad ingredients, and lemon salad dressing in a large bowl and stir to combine.
Taste for seasoning and serve!

Notes

General

If using table salt or sea salt, use half of the amount recommended in this recipe. Table salt and sea salt are up to twice as salty per teaspoon as kosher salt. Taste for seasoning and adjust as needed.
Taste the salmon for seasoning after cooking and add more salt if needed.
For a smokier, more deeply flavored dish, use cumin. For a more floral dish lighter in flavor, use coriander.

Storage

Fridge Store leftover salad in an airtight container in the fridge. It will stay good for 3 to 4 days.
Freezer I do not recommend freezing this recipe.
If you find the mixture a little tight after storage, try letting it come to room temperature. If it still seems a bit dry, drizzle in a little olive oil and mix well, then serve.

Nutrition