Greek Salmon Quinoa Salad Recipe
If you crave fresh flavors, vibrant colors, and nourishing satisfaction, this Greek Salmon Quinoa Salad is going to become your new go-to. Imagine tender, flaky salmon layered onto herby, lemon-dressed quinoa, then tossed with juicy tomatoes, crisp cucumbers, briny olives, and creamy feta—every bite a celebration of the sunny Mediterranean table. Easy enough for a weeknight, but impressive enough for guests, this salad packs loads of protein, healthy fats, and irresistible Greek flair.
Ingredients You’ll Need
The ingredients for Greek Salmon Quinoa Salad are simple and honest, but each one has a job to do. From the hearty base of quinoa to the tangy finish of feta, every choice brings color, texture, and flavor to your plate. Here’s what you’ll need and why you’ll love each part:
- Quinoa: This protein-packed grain acts as a hearty, nutty backdrop that soaks up the lemony dressing beautifully.
- Water or Vegetable Broth: Cooking the quinoa in broth boosts the flavor, but water keeps it lighter and lets the salad’s other notes shine.
- Salmon Fillets: Fresh or frozen fillets work—salmon is mild, moist, and the star of this dish, adding omega-3s galore.
- Olive Oil: This Mediterranean must-have keeps the salmon juicy as it bakes, and forms the base of a dreamy vinaigrette.
- Dried Oregano: Oregano doubles up in both the salmon seasoning and the vinaigrette, tying everything together with classic Greek aroma.
- Salt: Brings out all the flavors and balances the freshness of the veggies.
- Black Pepper: Adds a gentle bite that perks up every component.
- Cherry Tomatoes: These little gems burst with sweet-tart juice, giving the salad pops of color and flavor.
- Cucumber: Diced cucumber delivers crunch and coolness—a perfect counterpoint to the warm salmon.
- Red Onion: Sliced thin, red onion offers a zesty sharpness and lots of pretty color.
- Kalamata Olives: Rich and briny, olives are Greek salad’s signature; they cut through the richness of the salmon and feta.
- Feta Cheese: Salty, creamy, and crumbly, feta is the instant flavor upgrade and gives a beautiful finish.
- Fresh Parsley: Parsley wakes up the whole dish with pops of green and a garden-fresh taste.
- Extra Virgin Olive Oil: Used in the dressing, it’s well worth using your best; this makes the vinaigrette silky and aromatic.
- Lemon Juice: Adds the sunniest tang—fresh lemon keeps the meal refreshing and bright.
- Red Wine Vinegar: A touch of acidity sharpens the dressing and brings complexity.
- Garlic: Just a clove for flavor punch—raw garlic makes the vinaigrette pop!
- Dried Oregano (for dressing): Enhances continuity between the roasted fish and the fresh salad.
- Salt and Pepper (to taste): Finish the seasoning here to get every bite just right.
How to Make Greek Salmon Quinoa Salad
Step 1: Cook the Quinoa
Start by rinsing the quinoa well under cold water. This removes any bitterness and ensures a fluffy result. In a medium saucepan, combine the rinsed quinoa with water or vegetable broth, then bring it to a boil. Once it’s bubbling, lower the heat, cover the pot, and let it gently simmer for about 15 minutes. The grains should be soft but not mushy, and all the liquid will be absorbed. Fluff the quinoa with a fork and let it cool for a few minutes—this step helps prevent it from clumping in your salad.
Step 2: Bake the Salmon
While your quinoa is cooking, get your oven hot at 400°F (200°C). Place the salmon fillets on a baking sheet lined with parchment paper or foil for easy cleanup. Drizzle them with a bit of olive oil, then sprinkle with dried oregano, salt, and pepper. Bake the salmon for about 12 to 15 minutes, depending on thickness, until it flakes apart easily with a fork and looks opaque in the middle. Let it cool slightly before moving on—you want it just warm so it holds its shape when you flake it.
Step 3: Prep the Veggies and Mix-Ins
While the salmon cools, halve your cherry tomatoes, dice the cucumber, thinly slice the red onion, halve the Kalamata olives, and crumble your feta. Chop up a healthy handful of parsley. This step is all about getting your components ready so every forkful is balanced and colorful.
Step 4: Make the Greek Vinaigrette
In a small bowl or mason jar, add your extra virgin olive oil, freshly squeezed lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper. Whisk (or shake) it all together until creamy and well combined. This zesty dressing wakes up every ingredient and ties the Greek Salmon Quinoa Salad together with that craveable Mediterranean tang.
Step 5: Bring It All Together
In a large salad bowl, gently combine the cooked quinoa, tomatoes, cucumber, red onion, olives, feta, and parsley. Pour the bright vinaigrette overtop and toss until everything looks evenly coated. Finally, flake your cooled salmon into generous, bite-size pieces and scatter them over the top. You can serve the salad slightly warm for comfort, or chill it in the fridge for a cool, refreshing version—both are fantastic!
How to Serve Greek Salmon Quinoa Salad
Garnishes
The finishing touches make all the difference! Scatter extra chopped parsley for color, add a few more crumbles of feta, or a dusting of lemon zest for sparkle. A few reserved Kalamata olives or some sliced avocado on top look stunning and provide that special-occasion vibe. This salad genuinely rewards those who go that extra mile with garnishing.
Side Dishes
Greek Salmon Quinoa Salad is truly a meal in itself, but if you want to round out your table, consider warm pita, a simple hummus platter, or a crisp Greek-style green salad. Grilled vegetables also make an ideal pairing, and a chilled glass of white wine completes the Mediterranean mood.
Creative Ways to Present
Try serving Greek Salmon Quinoa Salad in individual glass jars for a picnic, on a big platter garnished with lemon wedges for a party, or stuffed into pita pockets for a portable lunch. Layering the ingredients in mason jars creates a gorgeous look and keeps everything crisp until mealtime. Don’t be surprised if this salad becomes the star of your next gathering!
Make Ahead and Storage
Storing Leftovers
Leftovers are no problem with Greek Salmon Quinoa Salad. Store any remaining salad in an airtight container in the refrigerator for up to 2 days. The flavors mingle beautifully overnight, making the salad taste even better the next day—just be sure to give it a gentle toss before serving.
Freezing
While the fresh vegetables and feta don’t love the freezer, you can freeze the salmon separately if you like. Cooked quinoa can also be frozen and thawed as needed. For best results, assemble the fresh veggie and dairy parts after thawing, and add the salmon and quinoa for a speedy meal prep.
Reheating
This salad is delicious cold, but if you prefer it warm, gently reheat the quinoa and flaked salmon in the microwave or on the stovetop before tossing with the chilled veggies and dressing. Be careful not to overheat—you just want to take the chill off so the salmon stays tender, not dry.
FAQs
Can I use leftover cooked salmon?
Absolutely! Greek Salmon Quinoa Salad is perfect for using up cooked salmon from a previous meal. Just flake it in and proceed with the recipe—no need to reheat, unless you prefer the salad warm.
Is the salad good for meal prep?
Yes! It actually gets tastier as it sits, so making Greek Salmon Quinoa Salad a day ahead for lunches or dinners works wonderfully. For freshest texture, store the dressing separately and toss just before serving.
Can I make it dairy-free?
Of course. Simply omit the feta cheese or use your favorite dairy-free feta alternative. The salad will still be packed with flavor and creaminess thanks to the olives, salmon, and bright dressing.
What alternatives work for salmon?
If salmon isn’t your favorite or isn’t available, try cooked chicken breast, grilled shrimp, or even canned tuna. You’ll still get a delicious, protein-rich Greek-style quinoa salad with plenty of charm.
How do I keep the quinoa fluffy and not mushy?
Rinse the quinoa thoroughly before cooking and keep an eye on it so it doesn’t overcook. Once it’s tender and the liquid is absorbed, fluff with a fork and let it cool for a few minutes—this keeps every grain light and separate for salad perfection.
Final Thoughts
Nothing beats the ease, color, and wholesome flavor of Greek Salmon Quinoa Salad. It’s a recipe you’ll turn to for lunch, dinner, and even weekend picnics—nutritious, endlessly customizable, and such a crowd-pleaser. Give it a try, and don’t be surprised if it becomes a star in your recipe rotation!
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Greek Salmon Quinoa Salad Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Greek Salmon Quinoa Salad is a delicious and nutritious dish that combines the flavors of the Mediterranean with protein-packed salmon and quinoa. Perfect for a light lunch or a satisfying main course.
Ingredients
Quinoa:
- 1 cup quinoa (rinsed)
- 2 cups water or vegetable broth
Salmon:
- 2 salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Salad:
- 1 cup cherry tomatoes (halved)
- 1 cucumber (diced)
- 1/4 cup red onion (thinly sliced)
- 1/4 cup Kalamata olives (pitted and halved)
- 1/4 cup feta cheese (crumbled)
- 2 tablespoons fresh parsley (chopped)
Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon red wine vinegar
- 1 clove garlic (minced)
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook Quinoa: In a medium saucepan, bring quinoa and water or broth to a boil. Reduce heat, cover, and simmer for 15 minutes until tender. Fluff with a fork and set aside.
- Bake Salmon: Preheat oven to 400°F (200°C). Place salmon on a baking sheet, drizzle with olive oil, season with oregano, salt, and pepper. Bake for 12–15 minutes until flaky.
- Prepare Salad: Combine quinoa, tomatoes, cucumber, onion, olives, feta, and parsley in a bowl.
- Make Dressing: Whisk olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper. Pour over the salad, toss gently.
- Serve: Top salad with flaked salmon and enjoy warm or chilled.
Notes
- For a lighter version, skip the feta or use a dairy-free alternative.
- This salad stores well in the refrigerator for up to 2 days and makes a great make-ahead lunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad, Main Course
- Method: Baking, Stovetop, Tossing
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 21 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 65 mg
