Grilled Salmon Salad with Quinoa and Mixed Greens

Name: Grilled Salmon Salad with Quinoa and Mixed Greens
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Cuisine: American
Ingredients: 160 g Salmon fillet, grilled (skin removed if preferred); 3/4 cup Quinoa, cooked (about 135g cooked); 2 cups Mixed greens (washed and dried); 1/2 cup Cherry tomatoes (halved); 1 tbsp Olive oil (extra virgin preferred); 1 tbsp Balsamic vinegar (for dressing)

620 kcal · 44 g protein · 15 minutes · 1 servings

Add to my plan

Grilled Salmon Salad with Quinoa and Mixed Greens

This vibrant and nutritious salad combines perfectly grilled salmon with fluffy quinoa and fresh mixed greens, enhanced by juicy cherry tomatoes and a simple olive oil and balsamic vinegar dressing. It's a wholesome, balanced meal packed with protein, healthy fats, and fiber-rich carbs, perfect for a satisfying lunch or dinner.

620 kcal 44 g protein 15 minutes

Ingredients

Salmon fillet, grilled 160 g
Quinoa, cooked 3/4 cup
Mixed greens 2 cups
Cherry tomatoes 1/2 cup
Olive oil 1 tbsp
Balsamic vinegar 1 tbsp

Method

Cook the Quinoa. Rinse 1/4 cup dry quinoa under cold water using a fine mesh sieve to remove any bitterness. In a small pot, combine rinsed quinoa 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 and quinoa is fluffy. Remove from heat and let it rest covered for 5 minutes, then fluff with a fork.
Tip: Rinsing quinoa well removes the natural coating called saponin, which can taste bitter.
Prepare and Grill the Salmon. Preheat your grill or grill pan to medium-high heat. Pat the salmon fillet dry with paper towels. Lightly brush both sides with a little olive oil and season with salt and pepper. Place the salmon on the grill skin-side down if skin is on. Grill for about 4-5 minutes per side, depending on thickness, until the salmon is opaque and flakes easily with a fork.
Tip: Avoid moving the salmon too much while grilling to get nice grill marks and prevent sticking.
Prepare the Salad Base. In a large bowl, combine the mixed greens and halved cherry tomatoes. Toss gently to mix.
Tip: Make sure greens are dry to keep the salad crisp.
Make the Dressing. In a small bowl or jar, whisk together 1 tablespoon olive oil and 1 tablespoon balsamic vinegar until well combined.
Tip: You can add a pinch of salt and pepper to the dressing if desired.
Assemble the Salad. Add the cooked quinoa to the bowl with greens and tomatoes. Drizzle the dressing over the salad and toss gently to coat everything evenly. Place the grilled salmon fillet on top of the salad.
Tip: Serve immediately while the salmon is warm for the best flavor.

Pro tips

If you don’t have a grill, you can pan-sear the salmon in a non-stick skillet over medium heat for similar results.
Cook extra quinoa in advance and store it in the fridge for quick meals later in the week.