Description
A refreshing quinoa salad with baked salmon, cherry tomatoes, cucumber, and a lemon vinaigrette.
Ingredients
Scale
- 8 oz salmon fillet
- ½ cup quinoa, dry (about 1 ½ cups cooked)
- 1 cup cherry tomatoes, quartered
- ½ an English cucumber, chopped
- ¼ a red onion, chopped
- ¼ cup fresh parsley, chopped
- ⅓ cup fresh squeezed lemon juice (juice of about 2 large lemons)
- ¼ cup extra virgin olive oil
- 1 Tbsp Dijon mustard
- ½ Tbsp Italian seasoning
- ¼ tsp salt (more to taste)
- ⅛ tsp black pepper (more to taste)
Instructions
- Preheat oven to 400℉ (200°C) and prepare a baking sheet with parchment paper sprayed with olive oil spray. Arrange your salmon fillet on the parchment paper skin side down. Rub a little olive oil, salt, and pepper into your salmon.
- Bake salmon for 12-15 minutes or until opaque and flaky and internal temperature reaches 145 ℉ (63°C). Let the salmon cool and flake it with a fork.
- While the salmon is in the oven, cook quinoa following the instructions on the package. Let it cool while the other components of the salad are prepared.
- Finely chop tomatoes, cucumber, red onion, and parsley.
- Make the dressing by combining the lemon juice, dijon mustard, Italian seasoning, and salt and pepper. Drizzle in the extra virgin olive oil and whisk until it’s emulsified.
- Combine the ingredients including the salmon, quinoa, tomatoes, cucumbers, red onion, and parsley in a large bowl. Pour the lemon vinaigrette on top of the mixture and toss.
Notes
- This salad can be served warm or cold.
- Feel free to add other vegetables or herbs according to your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg