Warm Salmon Quinoa Salad

Name: Warm Salmon Quinoa Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 salmon fillets; 1 cup quinoa; 2 cups vegetable broth or water; 1 cup cherry tomatoes, halved; 1 cup spinach, roughly chopped; 1 avocado, sliced; 1/4 cup fresh parsley, chopped; 2 tablespoons olive oil; 1 tablespoon lemon juice; 1 teaspoon Dijon mustard; Salt and pepper to taste

Highlighted under: Simple Healthy Recipes

I absolutely love making this Warm Salmon Quinoa Salad, especially on busy weeknights. The combination of flavorful ingredients makes every bite satisfying and nourishing. I often turn to this recipe when I'm short on time yet want something delicious and healthy. The warmth of the salmon paired with the nutty quinoa creates a comforting dish that's not only great on its own but also a wonderful base for adding more seasonal veggies or herbs. It's truly a reliable favorite in my kitchen.

Created by

Anna

Last updated on 2026-02-07T20:22:27.359Z

Creating the perfect Warm Salmon Quinoa Salad has been a delightful journey for me. Initially, I would just toss ingredients together, but over time, I learned the importance of seasoning the salmon well. Marinating with lemon and herbs enhances its flavor and keeps the fish moist during cooking. I also discovered that toasting the quinoa briefly before boiling it gives it a richer, nuttier flavor that really elevates the overall dish.

One of my favorite tips is to incorporate seasonal vegetables like asparagus or bell peppers, adding color and nutrition. The beauty of this salad is its versatility; you can switch up the ingredients based on what you have on hand. I've even swapped out salmon for grilled chicken or tofu for a satisfying variation!

Why You'll Love This Recipe
Rich flavor from marinated salmon
Nutty quinoa texture for added satisfaction
Versatile for seasonal veggies or proteins

Making Perfect Quinoa

Achieving the ideal quinoa texture is crucial for this salad’s overall success. Rinse the quinoa thoroughly under cold water to remove any residual bitterness from the outer coating called saponin. This simple step can enhance the flavor profile significantly. Once rinsed, cooking it in vegetable broth instead of water not only boosts its flavor but also infuses the entire dish with a rich, savory depth.

After cooking, let the quinoa rest covered for five minutes. This allows any remaining moisture to be absorbed, resulting in fluffy grains. Fluffing it with a fork instead of a spoon helps separate the grains without mashing them, preserving the light, nutty texture that complements the salmon beautifully.

Salmon Cooking Tips

When cooking salmon, achieving a perfect sear is all about the right pan and heat. I prefer using a cast-iron skillet, which retains heat well and helps achieve that desired golden crust. Preheat the pan until it's hot—test by flicking a drop of water onto the surface; it should sizzle immediately. This ensures the salmon cooks evenly and prevents sticking.

Pat the salmon dry with paper towels before seasoning. This helps to crisp the skin and enhances flavor absorption. Keep an eye on the salmon while it cooks, aiming for a medium doneness indicated by a firm texture and a translucent center. If you prefer your salmon more cooked, just a couple of additional minutes will do without compromising the juiciness.

Enjoying and Storing Leftovers

This Warm Salmon Quinoa Salad is excellent served fresh but can also shine as leftovers. For optimal storage, keep the salad and dressing separate until you’re ready to enjoy it. This prevents the spinach from wilting and maintains the overall texture of the dish. Stored in an airtight container in the refrigerator, it can last for up to three days. Just give it a quick toss with a little bit of olive oil and lemon juice to refresh the flavors before eating.

For a delightful twist, consider incorporating seasonal vegetables. In the spring, add asparagus or peas; in the fall, try roasted butternut squash. These additions not only enhance the visual appeal but also complement the existing flavors, making the dish more satisfying and varied throughout the year.

Ingredients

Gather the following ingredients for your Warm Salmon Quinoa Salad:

For the Salad

2 salmon fillets
1 cup quinoa
2 cups vegetable broth or water
1 cup cherry tomatoes, halved
1 cup spinach, roughly chopped
1 avocado, sliced
1/4 cup fresh parsley, chopped

For the Dressing

2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Salt and pepper to taste

Now that you have your ingredients ready, let’s start cooking!

Steps

Follow these steps to make your salad:

Cook the Quinoa

In a saucepan, bring the vegetable broth or water to a boil. Add the quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the liquid is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.

Prepare the Salmon

While the quinoa is cooking, preheat a pan over medium heat. Season the salmon fillets with salt, pepper, and a drizzle of olive oil. Cook for about 4-5 minutes on each side, until the salmon is golden and cooked through.

Mix the Dressing

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.

Combine and Serve

In a large bowl, combine the cooked quinoa, spinach, cherry tomatoes, and parsley. Flake the salmon on top, drizzle with the dressing, and gently toss to mix. Serve warm, garnished with avocado slices.

Your Warm Salmon Quinoa Salad is ready to enjoy!

Pro Tips

For an extra layer of flavor, consider adding a sprinkle of feta cheese or toasted nuts on top before serving. This not only enhances the taste but also adds a lovely crunch.

Ingredient Substitutions

If you're looking to adjust this recipe for dietary needs, quinoa can easily be swapped with farro or brown rice, though timing will vary. For a gluten-free option, ensure to select certified gluten-free grains. Additionally, if you prefer a different protein, grilled chicken or chickpeas can work well in place of salmon.

For those who dislike tomatoes, consider using diced bell peppers or cucumbers for a different flavor and crunch. Herbs like dill or cilantro can add a refreshing twist when combined with the dressing, altering the flavor dynamics while keeping the dish vibrant and interesting.

Customizing Your Dressing

The dressing for this salad is highly versatile. While the basic mix of olive oil, lemon juice, and Dijon mustard is fantastic, you can experiment with different vinegars. A splash of balsamic vinegar will add sweetness, while rice vinegar will contribute a light, tangy flavor that complements the salmon beautifully.

If you're feeling adventurous, try adding minced garlic or shallots to the dressing for an extra layer of flavor. To make it creamier, consider blending in a tablespoon of Greek yogurt or tahini, which will create a rich, velvety texture that clings nicely to the salad ingredients.

Serving Suggestions

This salad can stand alone as a meal, but it also pairs beautifully with a slice of crusty bread or a light soup. For a more substantial meal, serve it alongside roasted vegetables or a light appetizer like roasted beet salad to round out your dining experience.

For entertaining, consider plating the salad in individual bowls topped with a decorative drizzle of dressing on each. Garnishing with a few extra parsley leaves or edible flowers not only elevates the presentation but also adds a touch of freshness that invites hearty servings.

Questions About Recipes

→ Can I use a different type of fish?

Absolutely! This salad works well with trout, tilapia, or even grilled chicken.

→ How long can I store leftovers?

You can store leftovers in an airtight container in the fridge for up to 2 days.

→ Is this recipe gluten-free?

Yes, quinoa is gluten-free, making this salad a great choice for those avoiding gluten.

→ Can I make the dressing ahead of time?

Yes, you can prepare the dressing a day in advance and store it in the fridge.