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.
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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!
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
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.
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.
Salmon Quinoa Salad Bowl
Ingredients
Salmon
- 2 pieces of skin off salmon
- ½ teaspoon sea salt
- Juice from half a lemon
Salad
- 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
Optional
- ½ cup Canned Chickpeas, drained and rinsed
- ½ cup chopped walnuts
Instructions
Salmon
- Heat a pan on medium to high heat. Place salmon flat side down. Add a pinch of salt to each piece and a squeeze of lemon
- Cook for 3 to 4 minutes, depending how well done you like your salmon. I like mine to be a crisp golden brown on the outside. Then flip over and cook the other side for 2 to 3 minutes. (Don’t turn the salmon in between)
- Once Cooked remove from heat and set aside and cover.
Salad
- 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.
- Cook Sweet Potato: Preheat oven to 180 degrees C/320 degrees F. Place chopped sweet potato onto a baking tray, lightly spray with olive oil, add a pinch of salt. Bake for 10 to 12 minutes.
- Toast Walnuts: Place walnuts on a baking tray and toast for 3 to 4 minutes.
- Assemble Salad: In a medium bowl, add the cooked quinoa, onion, fresh herbs, capsicum/pepper, chickpeas, cucumber with a pinch of salt and the zest of a ½ a lemon. Mix to combine. Add in the roasted sweet potato pieces, toasted walnuts, salt, pepper and lemon juice. Mix to combine
Assembly
- Divide the salad evenly between two plates. Place a piece of salmon on each.
Notes
- Almonds or pecans could be used in place of the walnuts
- 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!
Nutrition
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners. Calories have been calculated for your convenience using My Fitness Pal and are based on the ingredients listed in the recipe card.
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