If you’re searching for a vibrant, heart-healthy meal that’s overflowing with Mediterranean flavor, this Greek Salmon Quinoa Salad is the answer. Imagine fluffy quinoa, tender grilled salmon, crisp veggies, and briny olives, all tossed in a zesty lemon-herb dressing and topped with creamy feta—each ingredient shines in perfect harmony. Whether you’re making lunch ahead of time or looking for a showstopping summer dish, this Greek Salmon Quinoa Salad is as easy to make as it is satisfying to eat.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity—every ingredient brings something special, from the wholesome base of quinoa to the burst of freshness from cherry tomatoes. Here’s what you’ll gather, with a handy tip for each:
- Salmon Fillets: Opt for fresh or thawed wild-caught salmon for the richest flavor and a flaky, moist bite.
- Olive Oil: Besides lending richness, it helps crisp the salmon’s exterior and carries the dressing’s zest.
- Dried Oregano: This staple Greek herb infuses both the salmon and the dressing with classic Mediterranean aroma.
- Salt and Pepper: Essential for seasoning the fish and brightening every ingredient’s flavor.
- Quinoa: Rinsed quinoa creates a fluffy, high-protein foundation that absorbs all the delicious juices.
- Water or Vegetable Broth: Cooking quinoa in broth adds a savory boost, but water keeps things lighter and simpler.
- Cherry Tomatoes: Their burst of sweetness and color brings juiciness and brightness to every forkful.
- Cucumber: The diced cucumber cools and crunches, balancing out the salad’s tender grains and rich salmon.
- Red Onion: Sliced thin, it adds a zippy, slightly spicy note and lively color.
- Kalamata Olives: These briny gems pack tang and depth, classic to any true Greek salad.
- Feta Cheese: Crumble it generously for a creamy, salty tang that ties everything together.
- Fresh Parsley: Chopped parsley clouds the salad in garden-fresh flavor and lively green color.
- Lemon Juice: Freshly squeezed, this gives the dressing its sunny kick and brightens the whole dish.
- Red Wine Vinegar: Its gentle tartness lifts the dressing with another layer of flavor.
- Extra Virgin Olive Oil: Only the best for your dressing! It makes everything taste silkier and more luscious.
How to Make Greek Salmon Quinoa Salad
Step 1: Season and Cook the Salmon
Start by laying your salmon fillets on a plate and brushing them with olive oil, then sprinkle oregano, salt, and pepper evenly over both sides. Whether you grill the fillets outdoors or pan-sear them in your kitchen, aim for 3 to 4 minutes per side over medium heat—just until the salmon is opaque and easily flakes with a fork. Once done, set the fillets aside so they can cool slightly before you flake them into hearty bite-sized pieces. This is where your Greek Salmon Quinoa Salad gets its rich, protein-packed personality!
Step 2: Cook the Quinoa
Rinse your quinoa thoroughly under cold running water to remove any bitterness, then combine it in a saucepan with two cups of water or vegetable broth for deeper flavor. Bring to a boil, reduce the heat, cover, and simmer for about 15 minutes—by then, the liquid will be absorbed and the quinoa fluffy. Remove from heat, fluff gently with a fork, and let it cool so it won’t wilt your crisp veggies later.
Step 3: Prep Your Veggies and Toss the Base
Grab a big salad bowl and assemble your chopped cherry tomatoes, crunchy cucumber, delicate red onion, briny olives, and sprightly parsley. Add the cooled quinoa and gently toss it all together, letting the colors and aromas start to mingle—it already looks too delicious to resist!
Step 4: Make the Dressing
In a small bowl or jar, whisk together freshly squeezed lemon juice, red wine vinegar, and some extra virgin olive oil until smooth and emulsified. Pour this vibrant dressing over your salad base and toss again, coating every grain and veggie with that unmistakable Greek zip.
Step 5: Add Salmon & Feta
Now comes the moment when this Greek Salmon Quinoa Salad earns its crown: top the salad with flaked salmon, then gently fold in crumbled feta cheese. Mix just enough to distribute the salmon without breaking it up too much. Whether you prefer your salad cool from the fridge or at room temperature, you’re ready to dig in—or chill it for a stress-free meal later.
How to Serve Greek Salmon Quinoa Salad
Garnishes
A sprinkle of extra chopped fresh parsley and a few more crumbles of feta on top make your salad super inviting. For even more flavor, a grind of black pepper or a drizzle of the best olive oil you have takes things to restaurant-level deliciousness. Optional: a sprinkle of toasted pine nuts or crunchy bell pepper for extra color and bite!
Side Dishes
This Greek Salmon Quinoa Salad plays beautifully alongside warm pita bread, hummus, or a bowl of lemony lentil soup. If you’re in the mood for something lighter, a dish of tzatziki or simple roasted vegetables makes the meal feel complete and adds more Mediterranean flair.
Creative Ways to Present
Serve the salad mounded on a large platter family-style, or for a fun twist, stuff it into pita pockets for a Greek-inspired portable lunch. It also makes a lovely topping for a bed of arugula, or layer it into mason jars for a meal-prep grab-and-go option that’s as pretty as it is practical.
Make Ahead and Storage
Storing Leftovers
Greek Salmon Quinoa Salad is a meal-prepper’s dream. Store leftovers in an airtight container in the fridge for up to three days. The flavors will deepen and meld over time, meaning tomorrow’s lunch may taste even better than today’s!
Freezing
While you can freeze cooked salmon and quinoa separately, the raw veggies in this salad don’t freeze as well—they lose their crunch once thawed. If you must freeze, prepare only the salmon and quinoa, then defrost and toss with fresh veggies and dressing when ready to enjoy.
Reheating
If you prefer this salad warm, gently reheat the salmon and quinoa portions in the microwave or on the stovetop, then add the vegetables and feta just before serving. For the freshest texture, serve most leftovers straight from the fridge or at room temperature.
FAQs
Can I use canned salmon instead of fresh?
Absolutely! Canned salmon makes this recipe even quicker, perfect for busy days. Just be sure to drain it well and flake it gently into the salad—look for skinless, boneless varieties for best texture.
Is Greek Salmon Quinoa Salad gluten free?
Yes, this entire dish is naturally gluten free, thanks to the use of quinoa and all the other wholesome Mediterranean ingredients. As always, double-check labels on brands you use, especially for vinegar and feta, to be certain.
Can I swap the veggies for what I have on hand?
Definitely! Bell peppers, baby spinach, or avocado all make tasty additions or substitutions. The real magic of Greek Salmon Quinoa Salad is how versatile it is—use your favorites and whatever’s seasonal.
What’s the best way to cook the salmon?
I love a quick grill or pan-sear for flavor and simplicity, but you can also roast the salmon in the oven at 400°F for about 12 minutes. Just keep an eye out to avoid overcooking!
Is this recipe good for meal prep?
It’s fantastic for meal prep! Quinoa holds up beautifully, and the salmon stays tender. Just keep any garnishes separate until serving for maximum crunch and freshness.
Final Thoughts
This Greek Salmon Quinoa Salad is a staple at my table for its color, flavor, and unmatched ease—one bite and you’ll see why it’s so loved. Give it a whirl, tailor it to your cravings, and enjoy this fresh take on a Greek classic. Your lunchtime (and dinner!) will thank you.
Print
Greek Salmon Quinoa Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
- Diet: Non-Vegetarian
Description
A delicious and healthy Greek Salmon Quinoa Salad recipe that is perfect for a light and satisfying meal. This Mediterranean-inspired salad features grilled salmon, fluffy quinoa, fresh vegetables, and a tangy dressing, all tossed together for a flavorful dish.
Ingredients
Salmon:
- 2 salmon fillets (about 6 ounces each)
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper (to taste)
Quinoa:
- 1 cup quinoa (rinsed)
- 2 cups water or vegetable broth
Salad:
- 1 cup cherry tomatoes (halved)
- 1/2 cup cucumber (diced)
- 1/4 cup red onion (thinly sliced)
- 1/4 cup Kalamata olives (halved)
- 1/4 cup crumbled feta cheese
- 2 tablespoons fresh parsley (chopped)
Dressing:
- Juice of 1 lemon
- 1 tablespoon red wine vinegar
- 1 tablespoon extra virgin olive oil
Instructions
- Prepare Salmon: Season salmon fillets with olive oil, oregano, salt, and pepper. Grill or pan-sear for 3–4 minutes per side. Flake into chunks.
- Cook Quinoa: Combine quinoa and water/broth in a saucepan. Simmer for 15 minutes. Fluff with a fork and cool.
- Assemble Salad: In a bowl, mix quinoa, tomatoes, cucumber, onion, olives, and parsley.
- Make Dressing: Whisk lemon juice, vinegar, and olive oil. Pour over salad, toss.
- Add Salmon: Fold in flaked salmon and feta. Serve chilled or at room temperature.
Notes
- This salad can be made ahead and stored in the fridge for up to 3 days.
- For added crunch, toss in some chopped bell pepper or toasted pine nuts.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 3g
- Sodium: 460mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 60mg
