Grilled Salmon Salad with Quinoa and Spinach

Name: Grilled Salmon Salad with Quinoa and Spinach
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 6 oz Salmon fillet (fresh, skin-on or skinless); 1 cup Cooked quinoa (cooked and cooled); 2 cups Fresh spinach (washed and dried); 1 cup Cherry tomatoes (halved); 1 tbsp Olive oil (extra virgin); 1 tbsp Lemon juice (freshly squeezed); to taste Salt (for seasoning); to taste Black pepper (freshly ground)

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

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Grilled Salmon Salad with Quinoa and Spinach

This vibrant Grilled Salmon Salad combines tender, flavorful salmon with nutritious quinoa and fresh spinach. Enhanced by juicy cherry tomatoes and a zesty lemon-olive oil dressing, it’s a wholesome and satisfying meal perfect for a healthy lunch or dinner.

660 kcal 45 g protein 15 minutes

Ingredients

Salmon fillet 6 oz
Cooked quinoa 1 cup
Fresh spinach 2 cups
Cherry tomatoes 1 cup
Olive oil 1 tbsp
Lemon juice 1 tbsp
Salt to taste
Black pepper to taste

Method

Prepare the salmon. Pat the salmon fillet dry with paper towels to remove excess moisture. This helps achieve a nice sear. Lightly season both sides with salt and freshly ground black pepper.
Tip: Drying the fish well helps prevent sticking to the grill or pan.
Cook the quinoa. If you don’t have pre-cooked quinoa, rinse 1/3 cup dry quinoa under cold water. Combine it with 2/3 cup water in a small pot. 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 let it cool.
Tip: Cook quinoa ahead of time and store in the fridge to save time.
Grill the salmon. Heat a grill pan or outdoor grill to medium-high heat. Lightly oil the grill surface to prevent sticking. Place the salmon skin-side down if it has skin. Grill for about 4-5 minutes per side, depending on thickness, until the salmon is opaque and flakes easily with a fork.
Tip: Avoid flipping the salmon multiple times; one flip is enough to cook evenly.
Prepare the salad base. In a large bowl, combine the fresh spinach leaves, halved cherry tomatoes, and cooked quinoa. Toss gently to mix.
Tip: Make sure spinach is dry so the salad doesn’t become soggy.
Make the dressing. In a small bowl, whisk together the olive oil and freshly squeezed lemon juice. Add a pinch of salt and black pepper to taste.
Tip: Taste the dressing and adjust lemon or salt as needed before adding to salad.
Assemble the salad. Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly. Transfer the salad to a serving plate.
Tip: Toss gently to avoid bruising the spinach leaves.
Serve with salmon. Place the grilled salmon fillet on top of the salad. Optionally, squeeze a little extra lemon juice over the salmon for added brightness.
Tip: Serve immediately while the salmon is warm for best flavor.

Pro tips

Use fresh lemon juice for the dressing to get the best flavor.
Cook quinoa in advance and refrigerate to speed up meal prep.