Name: Salmon Quinoa Salad Bowl
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 pieces of skin off salmon; ½ teaspoon sea salt; Juice from half a lemon; 1 cup Quinoa; 1 cup Sweet Potato, diced (1.5cm x 1.5 cm); medium Red onion, diced; 1 medium Red Capsicum/Pepper, diced; 1 cup Cucumber (chopped small); ½ cup Fresh herbs (Mint, Corriander/Cilantro); ½ teaspoon Sea salt; ½ teaspoon Black pepper; ½ cup Canned Chickpeas, drained and rinsed; ½ cup chopped walnuts

This Salmon Quinoa Salad Bowl is on the table in under 30 minutes. Its crispy pan fried salmon, together with a fresh and filling quinoa salad.

a piece of cooked salmon on top of quinoa salad

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Recipe Highlights

Crispy golden tender salmon
Light and fluffy quinoa salad packed with colour
Salmon + Quinoa = Very high protein dinner
Can be eaten hot or cold
An easy salmon recipe perfect for making ahead and meal prepping
Can use skin on or skin off salmon, or even canned salmon

Quinoa is a super healthy grain-like seed that's really good for you and can be cooked in many different ways, kind of like rice but with more protein and nutrients. What does it taste like? I think it has a mild and slightly nutty flavor!

Whilst I love using white quinoa for salmon salads, you could also use tricolour quinoa as it cooks the same way.

It typically cooks in about 15 to 20 minutes and is great for making high protein salads, and even this Quinoa Crusted Chicken .

How To Make a Salmon Quinoa Bowl

Step 1: Cook Quinoa: To cook quinoa in the microwave, combine 1 cup of quinoa with 2 cups of water in a microwave-safe bowl and cook on high for 5 minutes, stir, then cook for an additional 2 minutes. Remove from microwave, cover with a folded tea towel to trap heat, allowing the quinoa to continue cooking and absorb water for 5 to 10 minutes until fluffy. Finally, fluff with a fork before serving.

To save time, you can also use the pre cooked quinoa that comes in packets!

ingredients for making a quinoa salad bowl

Step 2: Cook Vegetables and Assemble Salad: Combine chopped sweet potato with olive oil and salt on one baking tray, bake for 10 to 12 minutes. Meanwhile, toast walnuts on a separate tray for 3 to 4 minutes. In a bowl, mix cooked quinoa, onion, herbs, capsicum/pepper, chickpeas, cucumber, salt, and lemon zest. Add roasted sweet potato, toasted walnuts, salt, pepper, and lemon juice, then mix thoroughly.

Top Tip for Cooking Quinoa

The number one tip for cooking light and fluffy quinoa is to rinse it thoroughly under cold water before cooking to remove any bitterness and excess starch, which helps prevent clumping and ensures fluffy grains when cooked.

Whilst I used baked diced sweet potato, diced cucumber, red onion, canned chickpeas, fresh mint and coriander (cilantro), and red bell pepper, you could really use whatever you have on hand.

Alternate Ingredients for Quinoa Salad

Baby spinach leaves or butter lettuce leaves
Crumbled feta cheese, or cubed cheddar cheese
Fresh herbs or spices like red pepper flakes or garlic powder
Canned baby corn, or chopped cherry tomatoes
Squeeze of lime juice, or a little lemon zest

white quinoa salad with vegetables in a glass bowl

Step 3: Cook Salmon: Heat a pan over medium to high heat, place salmon flat side down, add salt and lemon juice, and cook for 3 to 4 minutes until golden brown. Flip and cook for an additional 2 to 3 minutes without turning in between.

Top Tip for Cooking Salmon

The number one tip for pan-frying salmon until it's golden brown is to ensure that the skillet or pan is preheated over medium-high heat and the salmon fillets are patted dry with paper towels before adding them to the pan, which helps to achieve a crispy exterior.

After cooking salmon 3 times a week for over 10 years, I have nailed the art of cooking the perfect piece of salmon. My secret is to use a non stick skillet so you don't need any additional oil! Salmon Salads, Salmon Bowls, Salmon with Salsa, they are all so easy to put together.

blue bowl with vegetable quinoa and salmon with lemon on top

As an alternative to serving the salmon on top of the quinoa salad, shred it with a couple of forks so its mixed through.

What About Salad Dressing?

For a quick 4 ingredient lemon dressing, mix the juice from 1 lemon, with 2 tablespoons of extra virgin olive oil, 2 tablespoons of Greek yoghurt and 1 teaspoon of Dijon mustard. Its the perfect creamy texture with a tangy kick!

If you have leftover Quinoa Salad, it makes perfect leftovers to take to work the next day, or even to use as a side for the next nights meal with say some Baked Paprika Parmesan Chicken Tenders, or Tasty Chicken Rissoles. If you do have some leftover salad, just make sure to store it in the fridge in an air tight container until you need it. It will be good for 2 days.