Baked Salmon Quinoa Salad Recipe

baked salmon quinoa salad

After a week away at Disneyland, the family was craving a healthy dinner, and this baked salmon over quinoa salad recipe was exactly what we needed. Particularly since it was quick and easy, it was also exactly what I needed after tackling the happiest place on earth with 3 kids.

Jump to Baked Salmon Quinoa Salad Recipe

This baked salmon quinoa salad recipe is a perfect healthy, warm protein-packed dinner, and is also perfect as a starter or side salad. Additionally, the salad is jam-packed with enough protein to serve as a vegan main dish on it’s own without the salmon. If you have a fish allergy, serve as a vegan dinner, or replace salmon with chicken breast for an equally delicious and filling dinner.

Preparing the Salmon

Start by making the salmon. Preheat the oven to 400 degrees. Prepare baking dish by spraying with olive oil. Place the salmon filet in the prepared dish and pour the white wine over it. Cut the vegan butter into pieces and top the salmon with pieces of butter, garlic, and salt and pepper. Squeeze lemon over the top of the filet. Bake of 15 minutes, or until salmon is opaque.

Preparing the Warm Quinoa Salad

Once the salmon is in the oven, cook the quinoa. Add quinoa and broth into a small sauce pan and bring to a boil. Reduce heat and simmer, covered, for 10-15 minutes, or until all liquid is absorbed

Peel the outer layer of skin off of the carrots and discard. Using the same peeler, shave long pieces of carrots until you reach the core of the carrot. Roughly chop the bell pepper. Warm a large frying pan and add the oil. Add the carrots, bell pepper and garlic and saute until softened, about 5 minutes. Drain the cannellini beans and add to the pan, saute until heated through.

While vegetables are cooking, prepare the dressing. Blend in a food processor (I like this mini one to prepare something small, like this dressing). In a food processor, combine shallot, olive oil and vinegar in a food processor and blend until smooth and a thick consistency. Add salt and pepper to taste.

Add cooked quinoa and dressing to the vegetables and saute until heated through.

To serve, place 1 cup of spinach in each bowl. Top spinach with 1/4 of quinoa mixture and 1/4 of salmon filet. Garnish with lemon slice, chopped scallions and micro greens. Serve immediately.

Disclosure: This post contains affiliate links

Servings: 4 main course servings

Prep time: 5 minutes

Cooking time: 25 minutes

Baked Salmon Quinoa Salad Ingredients

For the salmon:

  • 1 1-pound filet of salmon
  • 1/4 cup white wine
  • 2 tbsp of vegan butter
  • 1/2 lemon- juiced
  • 2 garlic cloves, minced
  • 1/4 tsp salt
  • 1/4 tsp pepper

For the warm quinoa salad:

  • 3/4 cup dry quinoa
  • 1-1/2 cups vegetable broth or water
  • 2 garlic cloves, minced
  • 3 carrots, shaved
  • 1 red bell pepper, roughly chopped
  • 1 15 oz can of cannellini beans, rinsed
  • 1.5 large shallot
  • 3 tbsp olive oil, divided
  • 3 1/2 tbsp white wine vinegar
  • 1/2 tsp salt
  • 4 cups fresh spinach
  • 1 lemon
  • 1 chopped scallion (green onion)
  • Micro greens for garnish
  • salt and pepper to taste

Baked Salmon Over Quinoa Salad Instructions

  1. Prepare the Salmon. Preheat the oven to 400 degrees. Spray a small baking dish with oil and add salmon filet to the prepared dish. Pour wine over salmon and top with vegan butter, garlic, salt and pepper. Squeeze lemon juice over top of the filet and bake for 15 minutes or until opaque.
  2. Prepare the quinoa by adding quinoa and broth or water into a small sauce pan. Bring to a boil, then cover and reduce to a low simmer. Simmer for 10-15 minutes or until tender and all liquid is absorbed.
  3. Prepare the dressing but combining shallot, vinegar and 2.5 tbsp of olive oil in a food processor. Blend until smooth and at a thick consistency. Add salt and pepper to taste and set aside.
  4. In a large frying pan, warm 1/2 tablespoon of olive oil in pan and add carrots, bell pepper and garlic. Saute vegetables until tender, about 5 minutes. Add the rinsed cannellini beans and saute until heated through.
  5. Add cooked quinoa and dressing to the vegetable mixture and stir to combine.
  6. To serve, place 1 cup of spinach on each of four plates. Add 1/4 of the quinoa-vegetable combination and 1/4 of the cooked salmon filet. Top each plate with juice from 1/4 of lemon. Garnish with chopped scallion and pinch of micro greens. Serve immediately.

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