Grilled Salmon Salad with Quinoa and Avocado

Name: Grilled Salmon Salad with Quinoa and Avocado
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 6 oz salmon fillet (about 170g, skin-on or skinless); 1/2 cup quinoa (cooked, about 90g); 2 cups mixed greens (about 100g, washed and dried); 1/2 medium avocado (about 70g, peeled and sliced); 1 tbsp olive oil and lemon dressing (about 14g)

820 kcal · 45 g protein · 15 minutes · 1 servings

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Grilled Salmon Salad with Quinoa and Avocado

A nutritious and flavorful salad featuring tender grilled salmon atop a bed of fluffy quinoa and fresh mixed greens, complemented by creamy avocado and a zesty olive oil and lemon dressing. Perfect for a healthy lunch or light dinner that’s both satisfying and easy to prepare.

820 kcal 45 g protein 15 minutes

Ingredients

salmon fillet 6 oz
quinoa 1/2 cup
mixed greens 2 cups
avocado 1/2 medium
olive oil and lemon dressing 1 tbsp

Method

Prepare the quinoa. If you don't have pre-cooked quinoa, rinse 1/4 cup dry quinoa under cold water to remove bitterness. Place it in a small pot with 1/2 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed. Fluff with a fork and set aside to cool slightly.
Tip: Rinsing quinoa removes its natural coating called saponin which can taste bitter.
Prepare the salmon. Pat the salmon fillet dry with paper towels. Lightly brush both sides with olive oil and season with salt and pepper. Preheat a grill pan or outdoor grill over medium-high heat. Place the salmon skin-side down, grill for about 4-5 minutes without moving it to get nice grill marks. Flip carefully and grill for another 3-4 minutes until cooked through but still moist inside.
Tip: Use a fish spatula to flip the salmon gently to avoid breaking it.
Prepare the salad base. While the salmon cooks, place the mixed greens in a large bowl. Add the cooked quinoa and gently toss together to combine evenly.
Tip: Make sure the quinoa is not too hot to avoid wilting the greens.
Add avocado and dressing. Slice the avocado half into thin slices and arrange on top of the salad mixture. Drizzle the olive oil and lemon dressing evenly over the salad and toss gently to coat all ingredients.
Tip: Add the dressing last to keep the avocado fresh and prevent browning.
Assemble and serve. Place the grilled salmon fillet on top of the salad. Serve immediately while the salmon is warm for the best flavor and texture.
Tip: You can garnish with a lemon wedge or fresh herbs like parsley or dill for extra freshness.

Pro tips

If you don’t have a grill pan, you can cook the salmon in a non-stick skillet on medium heat.
To speed up quinoa cooking, use pre-rinsed quinoa and cover the pot tightly to trap steam.