Description
A vibrant and nutritious bowl combining tender salmon, fluffy quinoa, and fresh Mediterranean ingredients.
Ingredients
Scale
- 2 salmon fillets
- 1 cup quinoa
- 2 cups water
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, finely chopped
- 1/2 cup kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 lemon, juiced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Rinse the quinoa under cold water. In a saucepan, bring 2 cups of water to a boil. Add the quinoa and a pinch of salt. Cover and simmer for about 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork to enhance its light, airy texture.
- Season the salmon fillets with olive oil, salt, and pepper. Heat a skillet over medium-high heat and cook the salmon for about 4-5 minutes on each side, or until cooked through and it flakes easily with a fork.
- Combine the cooked quinoa, diced cucumber, halved cherry tomatoes, finely chopped red onion, sliced olives, and crumbled feta cheese in a large bowl.
- Whisk together olive oil, lemon juice, salt, and pepper in a small bowl. Pour this over the quinoa mixture and toss to combine, then serve the salad with the cooked salmon on top, garnished with fresh parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently and avoid freezing cooked salmon.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 60mg