Quinoa Salmon Salad Recipe

Rinse and cook quinoa

Rinse 1 cup quinoa thoroughly under cold water using a fine-mesh sieve to remove bitterness. Place rinsed quinoa, 2 cups water or broth, and 1/4 tsp kosher salt in a small saucepan. Bring to a boil over medium-high heat, then reduce to a low simmer, cover, and cook for 15 minutes or until liquid is absorbed. Remove from heat and let rest, covered, 5 minutes. Fluff with a fork and spread on a plate or sheet pan to cool to room temperature while you prepare the remaining components.

Season and cook salmon

Pat salmon fillets dry with paper towels. Rub 1 tablespoon olive oil over the fish, then season both sides with 1/2 tsp kosher salt, 1/4 tsp black pepper and 1 tsp lemon zest. To pan-sear: heat a large nonstick or stainless-steel skillet over medium-high heat until hot. Place salmon skin-side down (if skin-on) and cook 4-5 minutes without moving until the edges are opaque and skin is crisp. Flip and cook 2-4 minutes more until salmon reaches desired doneness (internal temp 125–130°F/52–54°C for medium). For oven: preheat oven to 400°F (200°C), place salmon on a lined baking sheet, and roast 8–12 minutes depending on thickness. Remove salmon and let rest 3 minutes, then flake into large bite-sized pieces. Reserve any juices from the pan to drizzle over the salad if desired.

While quinoa cooks and salmon rests, prepare vegetables: dice 1/2 cup cucumber, halve 1 cup cherry tomatoes, dice 1/2 cup red bell pepper, and finely dice 1/4 cup red onion. Chop 1/4 cup parsley and 1 tablespoon dill. Place all vegetables and herbs in a large mixing bowl.

Make the dressing

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1 minced garlic clove, 1/2 tsp salt and 1/4 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust salt, acid, or sweetness as needed.

Add the cooled cooked quinoa to the bowl with the vegetables and herbs. Pour about two-thirds of the dressing over the mixture and toss gently to combine. Add flaked salmon pieces to the bowl and fold carefully so the salmon stays in chunks. If using, gently fold in 1/2 cup diced avocado. Taste and add remaining dressing as needed.

Transfer to a serving bowl or divide among plates. Sprinkle toasted almonds or pumpkin seeds and 2 tablespoons crumbled feta on top if using. Finish with a small grind of black pepper and an extra squeeze of lemon if desired.

Serve immediately at room temperature or chilled. Leftovers keep in an airtight container in the refrigerator for up to 2 days (store dressing separately if possible to keep quinoa from becoming soggy). Reheat salmon gently if desired or enjoy cold.