Mediterranean Salmon and Vegetable Quinoa Salad

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 servings

Calories 389kcal

Ingredients

Quinoa

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.

Salmon

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

Salad

2 cups Arugula Augment or substitute with spinach

Instructions

Quinoa

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.

Salmon

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.

Salad

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.

Notes

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.

Nutrition