Salmon Quinoa Salad Bowl
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.
Servings 2 people
Calories 556kcal
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
Serving: 1serve | Calories: 556kcal | Carbohydrates: 63g | Protein: 43g | Fat: 20g | Saturated Fat: 5g | Fiber: 15g | Sugar: 6g