Salmon Quinoa Salad

Cooking Utensils

Stove Top, Frying Pan, Sauce Pan, Spatula, Cutting Knife

Prep Time

10 Minutes

Cook Time

10 Minutes

This is a great dinner or lunch option that will keep you satisfied for hours!

Health Information

Basic Nutrition

Recipe makes 1 servings. 

Food Group Servings

Benefits

Bone Healthy
Heart Healthy

Warnings

Limit Salt
Accordion Content

Macronutrients

Micronutrients

 

Ingredients

1/8 cup quinoa

4 oz of salmon (an average filet)

1/4 avocado

1/2 tomato, diced

1 cup spring mix, rinsed

1/2 lemon

1 tablespoon of olive oil

Other Ingredients

  •  2 dashes of salt
  • Black pepper- to taste
  • Crushed red pepper- to taste

Instructions

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!

The Salmon

Step 2:

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.

Step 3:

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.

The Salad

Step 4:

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.

Step 5:

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.