Grilled Salmon Salad with Mixed Greens and Quinoa

Name: Grilled Salmon Salad with Mixed Greens and Quinoa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 4 oz Salmon fillet (fresh or thawed, skin removed if preferred); 1/2 cup Quinoa (cooked and cooled); 2 cups Mixed greens (washed and dried); 1/2 cup Cherry tomatoes (halved); 1 tbsp Olive oil (extra virgin preferred); 1 tbsp Lemon juice (freshly squeezed)

520 kcal · 35 g protein · 15 minutes · 1 servings

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Grilled Salmon Salad with Mixed Greens and Quinoa

This fresh and healthy grilled salmon salad combines tender, flavorful salmon with fluffy quinoa and crisp mixed greens. Tossed with a light lemon-olive oil dressing and juicy cherry tomatoes, it’s a perfect nutritious meal that’s easy to prepare.

520 kcal 35 g protein 15 minutes

Ingredients

Salmon fillet 4 oz
Quinoa 1/2 cup
Mixed greens 2 cups
Cherry tomatoes 1/2 cup
Olive oil 1 tbsp
Lemon juice 1 tbsp

Method

Prepare the salmon. Pat the salmon fillet dry with paper towels. This helps achieve a nice sear when grilling. Lightly brush both sides with a small amount of olive oil and season with a pinch of salt and pepper.
Tip: Dry salmon cooks better and prevents sticking to the grill.
Grill the salmon. Heat a grill pan or outdoor grill to medium-high heat. Place the salmon fillet skin-side down (if skin is on) and cook for about 4-5 minutes without moving it. Flip carefully and cook for another 3-4 minutes until the salmon is opaque and flakes easily with a fork.
Tip: Use a spatula to gently lift and flip the salmon to avoid breaking it.
Prepare the quinoa and salad base. If you haven't already, cook quinoa according to package instructions and let it cool. In a large bowl, combine the mixed greens, halved cherry tomatoes, and cooked quinoa.
Tip: To cook quinoa, rinse 1/4 cup dry quinoa under cold water, then simmer in 1/2 cup water for about 15 minutes until water is absorbed.
Make the dressing. In a small bowl, whisk together the olive oil and lemon juice until well combined. Add a pinch of salt and pepper if desired.
Tip: Fresh lemon juice brightens the flavors and balances the richness of salmon.
Assemble the salad. Drizzle the dressing over the quinoa and mixed greens mixture. Toss gently to coat everything evenly. Place the grilled salmon on top of the salad.
Tip: Toss the salad just before serving to keep greens crisp.

Pro tips

If you don’t have a grill pan, you can cook the salmon in a non-stick skillet on the stove.
To add extra flavor, marinate the salmon briefly in lemon juice and olive oil before grilling.