Description
A wholesome, protein-rich salad pairing tender poached salmon with fluffy quinoa, crisp vegetables, and a bright lemon vinaigrette. Inspired by California’s fresh coastal flavors, this dish is both nourishing and elegant, perfect for casual or curated meals.
Ingredients
2 salmon fillets (6 oz each)
1 cup uncooked quinoa
1 tablespoon olive oil
1 lemon, zested and juiced
2 cups water or vegetable broth
1 cucumber, diced
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
1/4 cup olive oil (for dressing)
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and pepper to taste
Instructions
Bring quinoa and 2 cups water/broth to a boil in a small pot. Reduce heat, cover, and simmer 15 minutes until liquid is absorbed.
In a shallow pan, combine 1 tbsp olive oil, lemon zest, and 2 cups water. Add salmon, season with salt and pepper. Poach 10-12 minutes until just flaky.
In a bowl, whisk dressing ingredients: olive oil, lemon juice, mustard, honey, salt, and pepper.
In a large bowl, combine cooled quinoa, cucumber, tomatoes, red onion, parsley, and dill. Add cooled salmon, flaking it with a fork.
Pour dressing over mixture and toss gently to coat. Adjust seasoning.
Notes
For crisp-tender cucumber, toss with salt for 10 minutes before rinsing and draining.
Store leftovers in an airtight container in the fridge for up to 2 days.
Add avocado or toasted walnuts for extra richness/texture.
Nutrition
- Serving Size: 1 salad
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 75mg