Salmon Quinoa Salad
Stove Top, Frying Pan, Sauce Pan, Spatula, Cutting Knife
This is a great dinner or lunch option that will keep you satisfied for hours!
Recipe makes 1 servings.
Food Group Servings
1/8 cup quinoa
4 oz of salmon (an average filet)
1/2 tomato, diced
1 cup spring mix, rinsed
1 tablespoon of olive oil
- 2 dashes of salt
- Black pepper- to taste
- Crushed red pepper- to taste
Step 1 (The Quinoa):
Rinse quinoa thoroughly prior to cooking to remove any residue.
Note: Using a small wire strainer makes this really easy, but be careful, quinoa likes to stick to things once wet.
Combine 1/8 cup (fill up 1/4 cup halfway) of quinoa with 1/4 cup of water in a pot. Bring to a boil. Once boiling, reduce heat to low, cover and let simmer for 10-15 minutes.
Note: If you do not have a saucepan to accommodate such a small increment, double to quinoa and water (1/4 cup quinoa, 1/2 cup water) and save half for later!
Season the salmon filet a with a dash of salt and covering of black pepper, rub in gently. Squeeze half of the lemon’s juice onto the salmon and save the rest for the salad.
Add 1/2 tablespoon of olive oil to your frying pan and bring to medium heat. Once warm, add your salmon bottom-side, or skin-side, down.
- If your salmon has skin and you do not want it, let it sit for 3 minutes then flip to the other side. Once you flip it, use your spatula to remove the skin. Then, let it sit on this side for another 3 minutes. Flip it once more and let it cook for 1-2 more minutes.
- If you want to keep the skin, or do not have skin, let it sit for 5 minutes on this side. Then, flip it for another 1-2 minutes.
Put the spring mix and diced tomato and into a bowl. Add in another dash of salt, the remaining lemon juice, 1/2 tablespoon olive oil, 2 dashes of crushed red pepper, and a few dashes of black pepper (to your preference). Mix all together.
When the quinoa is ready, mix it into the salad.
Bringing it all Together
Plate everything and enjoy!
Tips & Tricks:
- This recipe is great for meal prep. Double the ingredients for two meals, triple for 3, etc.