If you’re craving a vibrant and nourishing meal that bursts with Mediterranean flavors, this Greek Salmon Quinoa Salad Recipe is exactly what you need. Combining tender, flaky salmon with the nutty goodness of quinoa and the bright crunch of fresh vegetables, this salad is a delightful harmony of textures and tastes. It’s light yet satisfying, packed with protein, and dressed with a zesty lemon and olive oil drizzle that will have you coming back for seconds. Whether you’re looking for a healthy lunch, a quick dinner, or a dish that impresses guests, this recipe is a true winner that brings the sunny Greek islands straight to your table.
Ingredients You’ll Need
This Greek Salmon Quinoa Salad Recipe relies on simple but essential ingredients that each add their own burst of flavor and texture. From the juicy cherry tomatoes to the salty bite of Kalamata olives and creamy feta, every component plays a vital role in creating a balanced, colorful dish you’ll love.
- Salmon fillets (about 6 ounces each): Choose fresh fillets for moist, flaky fish that complements the salad perfectly.
- Quinoa (1 cup): A protein-packed grain that adds a delightful, slightly nutty texture.
- Cucumber (1, diced): Adds refreshing crunch and balances the richness of the salmon and feta.
- Cherry tomatoes (1 cup, halved): Sweet and juicy, they bring brightness and vibrant color.
- Red onion (1/2, thinly sliced): Offers a sharp, zesty flavor to awaken your palate.
- Kalamata olives (1/2 cup, pitted and sliced): For that classic salty, briny taste of the Mediterranean.
- Feta cheese (1/4 cup, crumbled): Adds creamy tanginess that ties the salad together.
- Lemon juice (juice of 1 lemon): Provides a fresh, citrusy zing that brightens the whole dish.
- Olive oil (3 tablespoons): Use extra virgin for smooth richness and to help marry the flavors.
- Salt and pepper: To taste, enhancing all the wonderful flavors.
How to Make Greek Salmon Quinoa Salad Recipe
Step 1: Bake the Salmon
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This ensures the salmon cooks evenly and doesn’t stick. Brush the fillets with olive oil and season with salt and pepper to bring out their natural flavor. Bake for about 12 to 15 minutes or until the salmon flakes easily with a fork. This method keeps the fish moist and tender, making a perfect base for the salad.
Step 2: Cook the Quinoa
While the salmon bakes, rinse the quinoa under cold water to remove any bitterness. In a saucepan, combine the quinoa with two cups of water and bring it to a boil. Then reduce the heat and let it simmer for approximately 15 minutes until the water is fully absorbed. Fluff with a fork to keep it light and airy. This little grain is packed with protein and makes the salad hearty without heaviness.
Step 3: Prepare the Fresh Vegetables
Dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. These fresh veggies add crispness and a refreshing contrast to the warm salmon and quinoa. Slice the pitted Kalamata olives for that quintessential Mediterranean salty punch. Combine all these vibrant ingredients in a large mixing bowl to start building the salad’s layers of flavor.
Step 4: Assemble the Salad
Add the cooked quinoa to your bowl of chopped veggies, and crumble in the feta cheese. The feta adds a creamy texture and sharp, tangy flavor that perfectly complements the other ingredients. Gently toss everything together, ensuring the feta is evenly distributed but not mashed, preserving its delightful texture.
Step 5: Dress and Combine
Drizzle the lemon juice and remaining olive oil over the salad, tossing lightly to ensure every bite has that fresh, citrusy brightness and silky coating of oil. Season with additional salt and pepper if needed. This simple dressing brings all the elements together without overpowering the natural flavors.
Step 6: Add the Salmon
Finally, flake the baked salmon into bite-sized pieces and gently fold them into the salad. This step transforms the dish from a simple veggie-quinoa mix to a protein-rich, complete meal that is as satisfying as it is delicious.
How to Serve Greek Salmon Quinoa Salad Recipe
Garnishes
Consider adding fresh herbs like chopped parsley or dill on top just before serving to enhance the salad’s Mediterranean vibe and add a pop of green. A sprinkle of extra feta or a few lemon wedges on the side can also elevate your presentation and taste experience.
Side Dishes
This salad is a star on its own, but it pairs wonderfully with light sides such as warm pita bread, hummus, or a crisp green salad. For more substantial meals, roasted vegetables or a light garlic yogurt sauce make excellent companions to round out the plate.
Creative Ways to Present
Serve this Greek Salmon Quinoa Salad in a hollowed-out cucumber boat or over a bed of mixed greens for added texture. Alternatively, layer it in a clear glass jar for a charming lunch-on-the-go option that showcases the colorful layers beautifully.
Make Ahead and Storage
Storing Leftovers
Keep leftovers in an airtight container in the refrigerator for up to two days. To maintain freshness, keep the dressing separate if possible and add it just before serving again.
Freezing
This salad is best enjoyed fresh, so it’s not ideal for freezing due to the texture changes of the vegetables and salmon. However, you can freeze the cooked salmon and quinoa separately if you wish to prepare elements in advance.
Reheating
When reheating leftover salmon and quinoa, do so gently in a microwave or on the stovetop to avoid drying out the salmon. For the salad, enjoy it cold or at room temperature to keep the crisp vegetables fresh.
FAQs
Can I use a different type of fish in this Greek Salmon Quinoa Salad Recipe?
Absolutely! While salmon is perfect for its rich flavor and texture, you can swap it for trout, cod, or even grilled shrimp if you prefer. Just adjust cooking times accordingly.
Is quinoa gluten-free?
Yes, quinoa is naturally gluten-free, making this recipe a great option for anyone avoiding gluten without sacrificing flavor or nutrition.
Can I make this salad vegan?
To make a vegan version, simply omit the salmon and feta, and add more veggies or a plant-based protein like chickpeas or tofu. Use a vegan cheese substitute or skip it altogether.
How long does it take to prepare this Greek Salmon Quinoa Salad Recipe?
You can have this delicious dish ready in about 35 minutes including prep and cooking time, making it a fantastic option for a nutritious weeknight meal.
What’s the best way to get quinoa fluffy and not sticky?
Rinsing quinoa thoroughly under cold water and fluffing it with a fork right after cooking helps to remove bitterness and ensure a light, fluffy texture perfect for salads.
Final Thoughts
Trust me, once you try this Greek Salmon Quinoa Salad Recipe, it’ll quickly become a regular in your meal rotation. It’s wholesome, fresh, and packed with vibrant flavors that feel like a mini vacation on your plate. Perfect for any season and incredibly versatile, this recipe is one you’ll want to share with everyone you know. So grab those simple, beautiful ingredients and enjoy every colorful, satisfying bite!
Print
Greek Salmon Quinoa Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: Greek
- Diet: Low Fat
Description
This Greek Salmon Quinoa Salad is a nutritious and vibrant dish combining flaky oven-baked salmon with protein-packed quinoa and fresh Mediterranean vegetables. It features crisp cucumber, sweet cherry tomatoes, tangy Kalamata olives, and creamy feta cheese, all tossed in a zesty lemon and olive oil dressing. Perfect for a healthy lunch or light dinner, this salad offers a delightful balance of flavors and textures with minimal prep and cook time.
Ingredients
Salmon
- 2 fillets of salmon (about 6 ounces each)
- 1 tablespoon olive oil (for seasoning salmon)
- 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
- 2 tablespoons olive oil (for salad 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 and ease cleanup.
- Season and Bake Salmon: Rub the salmon fillets with 1 tablespoon olive oil and season with salt and pepper. Place them on the prepared baking sheet and bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork.
- Cook Quinoa: Rinse the quinoa thoroughly under cold water to remove any bitterness. Combine the rinsed quinoa with 2 cups of water in a saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and quinoa is tender. Fluff with a fork and let it cool slightly.
- 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.
- Dress the Salad: Drizzle the juice of 1 lemon and 2 tablespoons of olive oil over the salad ingredients, then gently toss until everything is evenly coated. Season with salt and pepper to taste.
- Add Salmon: Flake the baked salmon into bite-sized pieces and gently fold it into the quinoa salad just before serving to maintain its texture and flavor.
Notes
- For extra flavor, marinate the salmon with lemon juice and herbs before baking.
- Use cold quinoa in the salad to prevent wilting the fresh vegetables.
- This salad can be served warm or chilled depending on preference.
- Substitute feta cheese with vegan cheese to make this dish dairy-free.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
