Salmon Quinoa Salad With Honey Lemon Vinaigrette

A healthy and filling powerhouse of a salad.

Salmon quinoa salad
 Courtesy Image

The combination of omega-3 fats, protein, and whole grains in this recipe makes for a filling meal that has close to 14g of protein per serving.

Pro tip: To save time, pre-cook the quinoa and salmon the day before.

Nutrition (per serving)

Calories: 285; total fat: 12g; saturated fat: 1.5g; protein: 13.5g; carbohydrates: 30g; sugar: 6g; fiber: 4g; cholesterol: 18mg; sodium: 100mg

Recipe and photo by Jamie Vespa, M.S., R.D., L.D.N. of Dishing Out Health

Prep time

15 min.

Cook time

40 min.

  • 1 cup quinoa, rinsed and prepared according to instructions
  • 6 oz fresh or frozen wild Alaskan salmon
  • 1/4 red onion, very finely chopped
  • 12 fresh asparagus spears, tough ends trimmed
  • 1/2 avocado, cubed
  • Juice and rind of one lemon
  • 2 Tbsp extra-virgin olive oil
  • 1 Tbsp Dijon mustard
  • 1 Tbsp honey
  • Salt and pepper, to taste

Preheat oven to 400°. Spray glass or ceramic baking pan with non-stick cooking spray.

Add salmon fillet(s), flesh down, and season with salt and pepper. Bake for 10-15 minutes until the flesh is opaque and separates easily with a fork. Allow to cool to room temperature, preferably covered in the refrigerator.

In the meantime, add 2 cups of water and 1 cup of quinoa in a medium pot, and bring to a boil. When the water reaches a boil, cover the pot, reduce heat to medium/low, and simmer until all of the liquid is absorbed. This will take 12-15 minutes. You will notice that the quinoa becomes sort of translucent and you can “fluff” it with a fork. Allow to cool to room temperature.

In a separate pot, bring about 2 to 3 inches of water to a boil. Steam asparagus in a vegetable steamer for about 10 minutes, until tender. Slice into 1-inch pieces, discarding the tough ends. Allow cooked asparagus to cool to room temperature.

 In a bowl, whisk extra-virgin olive oil, lemon juice and rind, Dijon mustard, honey, and a dash of salt and pepper until combined.

Combine quinoa, red onion, and asparagus in a large bowl. Add sauce, and toss all ingredients until well-combined.

Add avocado and salmon right before serving. Toss all ingredients, and serve cold or at room temperature.