Easy pan fried crispy and crunchy Salmon Quinoa Salad with a light creamy dressing, perfect for an easy dinner, or lunch. On the table in 30 minutes, its healthy and filling and makes for great leftovers.
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!