Mediterranean Salmon and Vegetable Quinoa Salad

Recipe Classifications


Mediterranean (not Italian)


Lunch, Dinner


Gluten-Free, Dairy-Free, Nut-Free, Mediterranean Diet, DASH



Freezes well:


Prep Time  (total time):

Under 15 Minutes  (Under 30 Minutes)


Mediterranean Salmon and Vegetable Quinoa Salad

This complete meal would not disappoint! For just half an hour, you'll have a tender-juicy and moist oven-baked salmon that's perfectly combined with a healthy quinoa salad for extra texture and flavor! A Mediterranean treat indeed!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 389kcal



  • 1 cup quinoa uncooked
  • ½ teaspoon kosher salt
  • ¾ cup cucumbers chopped
  • 1 cup cherry tomatoes cut in half
  • ¼ cup red onion chopped
  • 4 basil leaves chopped
  • zest of one lemon Optional. Or, lemon juice if you're in a hurry. We like this one because it has no sulfates. Your local store should have a similar one.


  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • 20 ounces salmon fillets (four 5-ounce pieces)
  • 8 lemon wedges
  • ¼ cup parsley chopped fresh


  • 2 cups Arugula Augment or substitute with spinach



  • In a medium saucepan, bring quinoa, water, and salt to a boil. Cover and reduce to a simmer, cooking about 20 minutes or according to package directions. Or, use rice maker. Cook until quinoa is light and fluffy.
  • Right before serving, mix in the cucumbers, tomatoes, onions, basil, and lemon zest.


  • While quinoa is cooking, in a small bowl combine salt, pepper, cumin, and paprika.
  • Line sheet pan or glass dish with a silicon baking mat. Or, with foil. If you use foll, then lightly grease it with olive oil or nonstick cooking spray.
  • Transfer salmon fillets to the sheet pan or dish and evenly coat the surface of each fillet with about ½ teaspoon of the spice mixture.
  • Place the lemon wedges at the edges of the pan.
  • Broil on high with the rack placed in the lower third of the oven for 8 to 10 minutes, or until salmon is cooked and flakes apart easily with a fork.
  • Sprinkle with parsley and serve with roasted lemon wedges and vegetable quinoa.


  • In bowl, add bed of arugula and/or spinach, then layer quinoa mix, and salmon on top. You can either serve without mixing or you can mix the ingredients together. It is prettier to not mix them together, but easier to eat if you do (especially if you are taking the meal to go). So, dealer's choice.
    If you do want to mix them together, then I suggest crumbling the salmon on the baking sheet and pulling out any obvious bones before placing the salmon in the bowl.


Meal Prep Tip:
1) This mix should freeze well, but arugula and spinach do not. For meal prep, freeze the mix with the salmon and then add to fresh greens the day you plan to eat the meal. 


Calories: 389kcal | Carbohydrates: 35g | Protein: 36g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 78mg | Sodium: 657mg | Potassium: 1180mg | Fiber: 5g | Sugar: 3g | Vitamin A: 954IU | Vitamin C: 36mg | Calcium: 80mg | Iron: 4mg

Recommended products

AmazonBasics Silicone, Non-Stick, Food Safe Baking Mat, Macaron - Pack of 2


Calphalon Non-Stick Bakeware Baking Sheet


Instant Pot Duo Nova Pressure Cooker 7 in 1


Aroma Rice Cooker and Food Steamer



Hi! I’m Mike. I’m happily married and have a young daughter. I’ve lived all over the world and have learned a lot from seeing others’ perspectives. I’ve also had many life altering health challenges. Fortunately, my lovely and brilliant wife helped save me by finding a new and better way for us to live. We started The Healthy Treehouse to share what we’ve learned and to learn from others, too.