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Greek Salmon Quinoa Salad Recipe

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4.3 from 4 reviews

  • Author: Lea
  • Total Time: 20-25 minutes
  • Yield: 4 servings
  • Diet: Low Fat

Description

A vibrant and nutritious Greek Salmon Quinoa Salad featuring pan-seared or air-fried salmon atop a bed of quinoa, fresh greens, cucumbers, cherry tomatoes, kalamata olives, and tangy feta. Tossed with a homemade oregano vinaigrette and garnished with fresh dill, this salad is a perfect quick and healthy meal rich in protein and Mediterranean flavors.

Ingredients

Salmon and Quinoa

  • ½ cup dry quinoa (preferably tricolor)
  • 4 salmon portions (4-6 oz each, skin removed)
  • 1 tbsp avocado or olive oil (for cooking salmon)

Salad Components

  • 3 - 5 cups arugula or romaine hearts
  • 1 cup cherry tomatoes (halved)
  • ½ cup kalamata olives
  • ½ cup feta crumbles
  • ⅓ cup very thinly sliced red onion (soaked in cold water for 10-15 minutes)
  • 1 large cucumber (sliced)
  • Fresh dill for garnish

Dressing

  • 6 tbsp extra virgin olive oil
  • 4 tbsp red wine vinegar
  • 1 tbsp dijon mustard
  • 1-2 tbsp water
  • 1 tsp dried oregano

Instructions

  1. Prepare Quinoa: Rinse the dry quinoa under cold water to remove any bitterness. Cook the quinoa according to the package instructions—typically simmering in water until tender and fluffy. Expect about 1.5 cups of cooked quinoa from ½ cup dry. Set aside to cool slightly.
  2. Soak Red Onions: Thinly slice the red onion and place into a bowl of cold water. Let soak for 10-15 minutes or longer to mellow the sharpness, then drain before adding to the salad.
  3. Make Dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dijon mustard, water, and dried oregano until emulsified. This oregano vinaigrette will be used both for marinating the salmon and dressing the salad.
  4. Prepare Salmon: Drizzle approximately ½ tablespoon of the dressing over each salmon fillet. Rub the dressing evenly on all sides to coat the salmon well, infusing it with flavor.
  5. Cook Salmon in Skillet: Heat 1 tablespoon of avocado or olive oil in a skillet over medium-high heat. Place the salmon fillets in the skillet and sear for 4-5 minutes on the top side until golden. Flip and continue cooking for another 3-5 minutes, or until desired doneness is reached. Alternatively, proceed to air fry if preferred.
  6. Cook Salmon in Air Fryer: Preheat your air fryer to 380°F (193°C). Place the seasoned salmon fillets into the basket in a single layer. Air fry for 8-12 minutes, flipping halfway through cooking. Check around 6 minutes to prevent overcooking and ensure even done-ness.
  7. Assemble Salads: On individual plates or bowls, arrange a bed of arugula or chopped romaine. Spoon cooked quinoa evenly over the greens. Add sliced cucumber, halved cherry tomatoes, kalamata olives, and drained red onions. Place the cooked salmon fillets on top, then crumble feta cheese over the entire salad. Drizzle with additional prepared dressing and garnish with fresh dill for a bright finish. Serve immediately and enjoy!

Notes

  • The salad can be customized with romaine or arugula based on preference.
  • Soaking red onions in cold water softens their bite and adds balance to the salad.
  • Both skillet and air fryer methods yield delicious salmon—choose based on available equipment and preference.
  • Leftover quinoa can be cooked in advance and refrigerated to reduce prep time.
  • Use fresh dill sparingly for garnish to add a fresh, herbaceous aroma.
  • Prep Time: 10 minutes
  • Cook Time: 10-15 minutes
  • Category: Salad
  • Method: Skillet and Air Frying
  • Cuisine: Mediterranean

Find it online: https://recipesbylea.com/greek-salmon-quinoa-salad-recipe/