Salmon Quinoa Salad with Balsamic Vinaigrette
Pan seared salmon served with tricolor quinoa, chopped tomatoes, chopped onions, arugula, and a simple balsamic vinaigrette.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 4 servings
Simple Balsamic Vinaigrette
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 1 teaspoon dijon mustard
- 1 clove garlic minced
Salmon Quinoa Salad
- 2 cups cooked quinoa cooled or chilled
- 4 cups arugula
- 1/2 cup chopped onion
- 1/2 cup chopped tomato
- 1 pound wild salmon skinned, (2-3 fillets)
- Salt + pepper to taste
- 2 tablespoons olive oil
- Lemon wedges optional
In a small bowl, make the balsamic vinaigrette by whisking balsamic vinegar, olive oil, dijon mustard, garlic, salt and pepper to taste. Set aside.
In a large bowl, add cooked and cooled quinoa, arugula, onion, tomato and balsamic vinaigrette. Season with salt and pepper. Gently toss and set aside.
Generously season salmon filets with salt and pepper. In a skillet, heat olive oil over medium heat. Place salmon on skillet, skin side up, and cook for 4 minutes, undisturbed, until golden brown and crispy. Flip the filets and cook until the fish feels firm to the touch, about another 3-4 minutes. Transfer to a plate to cool.
Once the salmon fillets have cooled, break them apart using a fork and toss in the quinoa salad. Squeeze some lemon juice, if desired. Serve and enjoy!
Serving: 1serving | Calories: 464kcal | Carbohydrates: 19.6g | Protein: 33.4g | Fat: 28.4g | Saturated Fat: 4g | Cholesterol: 82mg | Sodium: 88mg | Potassium: 887mg | Fiber: 2.5g | Sugar: 4.3g | Calcium: 50mg | Iron: 2.5mg