Salmon served with quinoa, tomatoes, onions, and arugula
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4.5 from 6 votes

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
Course: Dinner, Lunch, Main Course
Cuisine: Dairy-Free, Low Carb
Keyword: salmon, salmon recipe
Servings: 4 servings
Calories: 464kcal
Author: Jamie Silva


Simple Balsamic Vinaigrette

  • tablespoons  balsamic vinegar
  • 3 tablespoons  olive oil
  • 1 teaspoon dijon mustard
  • 1 clove garlic minced

Salmon Quinoa Salad

  • cups  cooked quinoa cooled or chilled
  • cups  arugula
  • 1/2 cup chopped onion
  • 1/2 cup chopped tomato
  • 1 pound wild salmon skinned, (2-3 fillets)
  • Salt + pepper to taste
  • 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