Mediterranean Quinoa Salmon Salad

Name: Mediterranean Quinoa Salmon Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup quinoa; 2 cups water or vegetable broth; 2 salmon fillets; 1 cup cherry tomatoes, halved; 1 cucumber, diced; 1 bell pepper, diced; 1/2 red onion, finely chopped; 1/3 cup feta cheese, crumbled; 1/4 cup fresh parsley, chopped; 1/4 cup olives, sliced; 1/4 cup olive oil; 2 tablespoons lemon juice; 1 teaspoon dried oregano; Salt and pepper to taste

Highlighted under: Classic Recipes

I absolutely love making this Mediterranean Quinoa Salmon Salad on warm, sunny days. It's vibrant, fresh, and packed with flavors that transport me to a Greek seaside café. The combination of juicy salmon, fluffy quinoa, and colorful vegetables creates a meal that feels indulgent yet healthy. Plus, it's quick to prepare, making it the perfect choice for a delightful lunch or a light dinner. Each bite is a burst of freshness from the herbs and zesty dressing, making this salad one of my absolute favorites!

Created by

Jackies

Last updated on 2026-02-08T18:33:28.310Z

When I first tried this Mediterranean Quinoa Salmon Salad, I was blown away by how satisfying it was! The salmon is perfectly baked and adds a wonderful richness to the fluffy quinoa. I found that using a mix of cherry tomatoes, cucumbers, and bell peppers not only brings color but also adds a delightful crunch. I also love incorporating some feta cheese, which brings a tangy kick to each bite.

After experimenting with the dressing, I settled on a simple blend of olive oil, lemon juice, and fresh herbs, which brightens up the entire salad. If you let it marinate for a few minutes before serving, the flavors meld together beautifully, enhancing the overall taste. Trust me, it's a dish you’ll want to revisit again and again!

        Why You'll Love This Recipe
        Fresh and zesty flavors that brighten your day
Perfectly baked salmon adds richness and heartiness
Quick preparation makes it a great weeknight meal

      

The Greatness of Quinoa

Quinoa serves as the hearty base of this salad, not only bringing a nutty flavor but also a wealth of nutrients. Rich in protein and fiber, it contributes to the dish's satisfying quality while keeping it light. When cooked correctly, quinoa should fluff up beautifully, appearing like small spirals. One common mistake is overcooking; ensure you're removing it from heat as soon as all the water is absorbed to prevent it from becoming mushy.

It's versatile enough to substitute with other grains, like farro or brown rice, if you’re looking for a different texture. Just remember, the cooking times will vary—check the package instructions to achieve that perfect fluffiness. Also, rinsing quinoa before cooking helps eliminate its natural coating, saponin, which can impart a bitter flavor if not washed away.

Choosing the Right Salmon

Selecting the right salmon is crucial for this recipe’s success. Fresh, wild-caught salmon slightly edges out farmed varieties in terms of flavor and quality. Look for fillets that are bright in color and have a moist texture. If using frozen salmon, defrost it overnight in the refrigerator for the best results, as this preserves the fish's quality.

When baking, keep in mind that salmon should reach an internal temperature of 145°F (63°C) for safety and optimal texture. If you prefer a slightly more tender result, consider taking the salmon out just before it reaches that temperature, allowing carryover cooking to finish the job. This results in a juicy, flaky texture that's hard to beat.

Ingredients

For the Salad

1 cup quinoa
2 cups water or vegetable broth
2 salmon fillets
1 cup cherry tomatoes, halved
1 cucumber, diced
1 bell pepper, diced
1/2 red onion, finely chopped
1/3 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
1/4 cup olives, sliced

For the Dressing

1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano
Salt and pepper to taste

Instructions

Cook the Quinoa

Rinse the quinoa under cold water and then combine it with water or vegetable broth in a pot. Bring to a boil, then reduce to a simmer and cover. Cook for about 15 minutes or until all the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

Bake the Salmon

While the quinoa is cooking, preheat your oven to 400°F (200°C). Season the salmon fillets with salt, pepper, and a drizzle of olive oil. Place them on a baking sheet lined with parchment paper and bake for about 12-15 minutes or until cooked through and flaky.

Prepare the Dressing

In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper. Adjust seasoning to taste.

Assemble the Salad

In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, bell pepper, red onion, feta cheese, parsley, and olives. Flake the salmon into large pieces and gently fold it into the salad.

Dress and Serve

Drizzle the dressing over the salad and toss gently to combine. Serve immediately or refrigerate for an hour to allow flavors to meld.

Pro Tips

For an extra layer of flavor, consider marinating the salmon in the dressing for 30 minutes before baking. Also, feel free to make this salad in advance
the flavors only get better as it sits!

Make-Ahead Tips

This Mediterranean Quinoa Salmon Salad is a fantastic make-ahead option! You can prepare the quinoa, chop the vegetables, and even bake the salmon a day in advance. Store the quinoa and veggies in airtight containers in the refrigerator, and add the salmon just before serving to keep it fresh and flaky. This not only saves time but also enhances the flavors as they meld together overnight.

If you're looking to meal prep, consider portioning the salad into individual containers. Just remember to keep the dressing separate until you're ready to eat, as adding it too early can make the salad soggy. This way, each meal will be vibrant and refreshing!

Serving Variations

For a twist on this dish, consider swapping out one of the vegetables for seasonal alternatives. Zucchini, artichokes, or even roasted bell peppers can add interesting flavors and textures. This versatility makes it easy to enjoy the salad year-round while maintaining its fresh Mediterranean essence.

Additionally, you can create a grain bowl instead of a traditional salad. Simply layer the quinoa as a base, add the salmon and veggies, and top with a dollop of tzatziki or a sprinkle of nuts for extra crunch. Experimenting with different toppings can also introduce new flavor profiles that keep this dish exciting and delightful!

Questions About Recipes

→ Can I use canned salmon instead of fresh salmon?

Yes, canned salmon works well and saves time! Just drain and flake it before adding to the salad.

→ Is this salad gluten-free?

Yes, as long as you use gluten-free broth, this salad is a gluten-free option.

→ How long will leftovers last in the fridge?

Leftovers can last up to 3 days in the refrigerator, but the salad is best enjoyed fresh.

→ Can I add other vegetables?

Absolutely! Feel free to add any of your favorite vegetables or greens to the salad.