Salmon Quinoa Salad

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Salmon Quinoa Salad

Course: Dinner, Lunch, Salad
Cuisine: American, Mediterranean
Keyword: dairy-free, gluten-free, seafood
Calorie: 400-500, Under 450, Under 500
Protein: 31+g, Over 20g, Over 25g
Fiber: 5-10g
Servings: 1 serving
Calories: 432kcal


  • 1/4 cup Quinoa (dry)
  • 6 ozs Salmon Fillet
  • 2 tbsps Red Onion (sliced)
  • 2 tbsps Lemon Juice (fresh, divided)
  • 1 cup Cherry Tomatoes (halved)
  • 1/4 Cucumber (chopped)
  • 1 tbsp Cilantro (minced)
  • Sea Salt & Black Pepper (to taste)


  • Cook the quinoa according to package directions.
  • Preheat the oven to 375ºF (190ºC). Line a small baking dish with parchment paper.
  • Place the salmon in the baking dish. Top with the sliced onion and half of the lemon juice. Cook in the oven for 12 minutes or until the salmon is cooked through.
  • Meanwhile, add the tomatoes, cucumber, remaining lemon juice, and cilantro to the quinoa and mix. Add salt and pepper to taste.
  • Divide the quinoa salad between servings and top with the salmon. Enjoy!


  • Leftovers

    Refrigerate in an airtight container for two days.
  • Serving Size

    One serving is approximately one cup of quinoa salad and 6 oz of salmon.
  • More Flavor

    Spread dijon mustard and olive oil on the salmon. Add shaved parmesan or goat cheese to the quinoa salad.
  • Additional Toppings

    Chopped parsley, pine nuts, pumpkin seeds and/or walnuts.


Calories: 432kcal | Carbohydrates: 40g | Protein: 46g | Fat: 11g | Cholesterol: 87mg | Sodium: 145mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1671IU | Vitamin C: 36mg | Calcium: 69mg | Iron: 3mg

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