Fresh Lemon-Herb Salmon Quinoa Salad

Quick Summary

A bright, nutrient-dense meal featuring pan-seared salmon served over a base of fluffy quinoa, cucumber, cherry tomatoes, and a zesty lemon-dill vinaigrette. Ready in under 40 minutes.

Ingredients

Method

1. 1. Rinse quinoa under cold water. Simmer in broth for 15 minutes, then fluff with a fork.
2. 2. Season salmon with salt and pepper. Sear in a pan with a splash of oil until golden and cooked through.
3. 3. Whisk oil, lemon juice, and dill in a small jar to create the dressing.
4. 4. Toss the cooked quinoa with vegetables and dressing. Serve topped with a salmon fillet.

Nutrition Snapshot

Frequently Asked Questions

Can I make this ahead of time?

Yes, this salad stores perfectly in the fridge for up to two days. Keep the dressing separate until you're ready to serve.

Is this dish gluten-free?

Naturally, yes. Quinoa is a gluten-free grain, making this a safe choice for those avoiding gluten.

What if I don't like salmon?

Grilled chicken breast or chickpeas are excellent protein alternatives that pair well with these flavors.